Chapter 3

Question 1

Food Defense Program

Answer 1

Program developed and implemented by an operation to prevent deliberate contamination of its food.

Question 2

A.L.E.R.T

Answer 2

Acronym developed by the FDA to help operations develop a food defense program. A.L.E.R.T stands for assume, look, employees, reports, and threat.

Question 3

Food Allergens

Answer 3

A naturally-occurring protein in food or in an ingredient that some are sensitive to. When enough of an allergen is eaten, the immune system mistakenly considers it harmful and attacks the food protein. This can result in an allergic reaction.

Question 4

Symptoms of an allergic reaction

Answer 4

Nausea, Wheezing or shortness of breath, Hives or itchy rashes, swelling of various parts of the body (including the face, eyes, or feet.), vomiting and/or diarrhea, abdominal pain, and itchy throat.

Question 5

Anaphylaxis

Answer 5

A severe allergic reaction that can lead to death

Question 6

Cross-contact

Answer 6

The transfer of an allergen from a food or food-contact surface containing an allergen to a food that does not contain the allergen.

Question 7

Physical Contamination

Answer 7

food can become contaminated when objects get into it. It can also happen when natural objects are left in the food, such as bones in a fish fillet.
examples: metal shavings from canned food, wood, fingernails, staples, bandages, glass, jewelry, and dirt.

Question 8

Chemical Contamination

Answer 8

Chemicals can contaminate food if they are used or stored the wrong way. The following chemicals can be risks: cleaners, sanitizer, polishes, machine lubricants, pesticides, deodorizers, first-aid products, and health and beauty products (like lotion or sprays).

Question 9

The Big Eight

Answer 9

These 8 foods account for 90% of all allergic reactions in the United States: Milk, Soy, Eggs, Wheat, Fish (bass, flounder, and cod), Crustacean fish (crab, lobster, and shrimp), Peanuts, and Tree nuts (such as walnuts and pecans).

Question 10

List 5 things a food service staff must do to ensure safety when dealing with allergens.

Answer 10

Describe Dishes: tell guests how the item is prepared, sauces and garnishes often contain allergens.

Identify Ingredients: tell guests if the food they are allergic to is in the menu item. Identify any “secret” ingredients.

Suggest Items: suggest menu items that do not contain the food that the guest is allergic to.

Identify the allergen special order: Clearly mark or otherwise indicate the order for the guest with the identified food allergy. This is done to inform the kitchen staff of the guests food allergy.

Deliver food: confirm the allergen special order with the kitchen staff when picking up the food. make sure no garnishes or other items containing the allergen touch the plate. Food should be hand delivered to the guests with allergies.