Chapter 1

Question 1

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

Answer 1

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

Question 2

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

Answer 2

Biological.

Question 3

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

Answer 3

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

Question 4

List common symptoms caused by allergic reactions.

Answer 4

Hives, upset stomach and anaphylactic shock.

Question 5

What is anaphylactic shock and why is it dangerous?

Answer 5

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.

Question 6

What are the most common allergens?

Answer 6

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

Question 7

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

Answer 7

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.