Chapter 3, Contamination, Food Allergens, and Foodborne Illness

Question 1

Food defense program

Answer 1

Should address the points in your operation where your food is at risk. The best way to protect food is to make it very difficult to tamper with.

Question 2

A.L.E.R.T

Answer 2

ASSURE.that products you receive are from safe sources. (supervise product delivery, use approved suppliers, request that delivery vehicles are locked.)
LOOK.monitor the security of products in the facility. (lock storage areas, store chemicals in a secure location, train staff to spot food defense threats)
EMPLOYEES.know who is in your facility. (limit access to storage areas, identify all visitors, conduct background checks on staff)
REPORTS. Keep information related to food defense accessible. (keep receiving logs, maintain office files and documents, create staff files, 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 may be contaminated, contact your regulatory authority immediately, maintain an emergency contact list.)

Question 3

Food Allergens

Answer 3

a food allergen is a protein in a food or ingredient that some people are sensitive to. when enough of an allergen is eaten, a reaction can occur. allergic reactions that can occur are nausea, shortness of breath, hives or rashes, swelling of various parts of the body, vomiting or diarrhea, abdominal pain, or an itchy throat. Common food allergens include milk, soy, eggs, wheat, fish, shellfish, peanuts, tree nuts. Ways of protecting customers from allergic reactions include describing dishes (how they are prepared, what is in them), identify any secret ingredients, suggest items that do not contain the food that the guest is allergic to, identify the allergen special order, confirm the special order with the kitchen staff.