Chapter 3 Contamination, Food Allergens, and Foodborne Illness

Question 1

Food Defense Program

Answer 1

Addresses the points in your operation where food is at risk

Question 2

A.L.E.R.T

Answer 2

Assure- make sure that products you receive are from safe sources.
Look- Monitor the security of products in the facility.
Employees- Know who is in your facility
Reports- Keep information related to food defense accessible.
Threat- Identify what you well do and who you will contact if there is suspicious activity or a threat at your operation.

Question 3

Food Allergens

Answer 3

Is a protein in food or ingredient that some people are sensitive to.

Question 4

Allergy Symptoms

Answer 4

Nausea, 
Wheezing or shortness of breath
Hives or itchy rashes
Swelling of various parts of the body
Vomiting and or diarrhea
abdominal pain
Itchy throat

Question 5

Anaphylaxis

Answer 5

A severe allergic reaction that can lead to death

Question 6

cross-contact

Answer 6

Allergens that are transferred from food to food by staff

Question 7

Physical Contamination

Answer 7

Food can become contaminated when objects get into it. It can also happen when natural objects like bones are left in the food.

Question 8

Chemical Contamination

Answer 8

food or drink contaminated with foodservice chemicals like sanitizers, polishes and cleaners.

Question 9

The big 8 Allergens

Answer 9

Milk, Soy, Eggs, Fish, peanuts, wheat, shellfish, tree nuts like walnuts and pecans

Question 10

The 5 things staff must do to ensure safety

Answer 10

Describe dishes, identify ingredients, Suggest items, identify the allergen special order, Deliver food