chapter 3

Question 1

Food Defense Program

Answer 1

the effort to protect food from acts of intentional adulteration. In May 2016 FDA issued the final rule on Mitigation Strategies to Protect Food Against Intentional Adulteration with requirements for covered facilities to prepare and implement food defense plans.

Question 2

Food allergen

Answer 2

A naturally-occurring protein in food or in an ingredient that some people are sensitive to. If enough of an allergen is eaten, an allergic reaction can occur.

Question 3

A.L.E.R.T

Answer 3

Assure, Look, Employees, Reports and Threat

Question 4

Symptoms of an allergic reaction

Answer 4

sneezing and an itchy, runny or blocked nose (allergic rhinitis)
itchy, red, watering eyes (conjunctivitis)
wheezing, chest tightness, shortness of breath and a cough.
a raised, itchy, red rash (hives)
swollen lips, tongue, eyes or face.

Question 5

Anaphylaxis

Answer 5

it is a serious allergic reaction that occurs rapidly and may cause death.

Question 6

Cross-contact

Answer 6

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

Question 7

Physical contaminants

Answer 7

Physical objects, such as hair, dirt, metal staples, and broken glass, as well as bones in fillets, which have contaminated food.

Question 8

Chemical contaminants

Answer 8

Chemical substances, such as cleaners, sanitizers, polishes, machine lubricants, and toxic metals that leach from cookware and equipment, which have contaminated food.

Question 9

The Big Eight

Answer 9

A group of the eight major allergenic foods is often referred to as the Big-81 and comprises milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat and soybean.

Question 10

List the five things service staff must do to ensure safety when dealing with allergens

Answer 10

describe food, identify ingredients, suggest items, identify the allergen special order, serve food