Chapter 1 Flashcards

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1
Q

What are the 3 causes of food borne illness and examples for each?

A

Chemical: cleaning agents
Physical: glass, wood, hair, bandages, etc.
Biological: cross-contamination, infected workers, contaminated surfaces

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2
Q

What type of contaminant causes the most cases of food borne illness?

A

Biological.

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3
Q

List some of the major improper food handling practices that cause food borne illness outbreaks.

A
  1. Improper cooling
  2. Advanced preparation
  3. Improper reheating
  4. Infected food handlers
  5. Improper hot-holding
  6. Contaminated raw food
  7. Unsafe sources
  8. Use of leftovers
  9. Cross-contamination
  10. Inadequate cooking
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4
Q

List common symptoms caused by allergic reactions.

A

Hives, upset stomach and anaphylactic shock.

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5
Q

What is anaphylactic shock and why is it dangerous?

A

Serious allergic reaction that occurs very quickly and can cause death if not treated immediately.
Goes into shock, blood pressure drops and their airway narrows.

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6
Q

What are the most common allergens?

A

Peanuts. eggs, milk, tree nuts, wheat, soy, sesame, mustard, fish, shellfish and sulphites.

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7
Q

What are 4 ways we can reduce the risk of allergic reactions to the food we serve?

A
  1. Be aware of the food allergy.
  2. Always check ingredients with the chef.
  3. Never substitute ingredients without informing staff.
  4. Use separate equipment and utensils for potential allergens.
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