Chapter 3 Flashcards
Food Defense Program
A food defense program should address the points in your operation where food is at risk. A.L.E.R.T. is the acronym that the FDA created to help identify points in your operation where food could be at risk. Assure. Look. Employees. Reports. Threat.
Assure
Make sure that products you receive are from safe sources: Supervise products deliveries, use approved suppliers who practice food defense, and request that delivery vehicles are locked and sealed.
Look
Monitor the security of products in the facility: Limit access to prep and storage areas, create a system for handling damaged products, store chemicals in a secure location, and train staff to spot food defense threat.
Employees
Know who is in your facility: Limit access to prep and storage areas, identify all visitors and verify credentials, and conduct background checks on staff.
Reports
Keep information related to food defense accessible: Keep receiving logs, maintain office files and documents, create staff files, and conduct random food defense self-inspections.
Threat
Identify what you will do and who you will contact if there is suspicious activity or a threat at your operation: hold any product you suspect to be contaminated, contact your regulatory authority immediately, and maintain an emergency contact list.
Food Allergens
A food allergen is a protein in food or ingredient that some people are sensitive to. These proteins occur naturally. When enough of an allergen is eaten, an allergic reaction can occur. There are specific signs that a guest is having an allergic reaction. To protect your guests, you should be able to recognize these signs and know what to do.
Symptoms of an allergic reaction
Depending on the person, an allergic reaction can happen just after the food is eaten or several hours later. This reaction could include some or all of these symptoms: nausea, wheezing or shortness of breath, hives or itchy rashes, swellings of various parts of the body (face, eyes, hands, or feet), vomiting/diarrhea, abdominal pain, or itchy throat.
Anaphylaxis
Anaphylaxis is a severe allergic reaction that can lead to death. If a guest is having an allergic reaction to food, call the emergency number in your areal and inform them of the allergic reaction.
Cross-contact
Cross-contact is the transfer of allergens. It can happen easily, one example is; cooking different types of food in the same fryer oil or letting food touch surfaces, equipment, or utensils that have touched allergens.
Physical Contamination
Physical contamination can occur when foreign objects get into food. It can also take place when natural objects are left in food, such as the bones in a fish fillet.
Chemical Contamination
Chemical contaminants can come from many common substances within an operation. To prevent contamination, use only utensils and equipment that are made for handling food. Also store chemicals away from food, utensils, and equipment used for food. Follow the chemical manufacturer’s directions for used as well.
The Big Eight
The big eight food allergens make up for 90% of the all food related allergic reactions. They are milk, soy, eggs, wheat, fish, crustacean shellfish, peanuts, and tree nuts.
List the five things service staff must do to ensure safety when dealing with allergens.
Describe dishes (tell guests how the item is prepared), identify ingredients (tell guests if the food they are allergic to is in the menu items), suggest items (suggest menu items that do not contain the food that the guest is allergic to), identify the allergic special order (clearly mark or otherwise indicate the order for the guest with the identified food allergy), deliver food (confirm the allergen special order with the kitchen staff when picking up the food).
