Chapter 3, Contamination, Food Allergens, and Foodborne Illness

Question 1

Food Defense Program

Answer 1

Program developed and implemented by an operation to prevent deliberate contamination of it’s 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. strands for Assure, Look, Employees, Reports, and Threat

Question 3

Food Allergen

Answer 3

A naturally-occurring protein in food or in an ingredient that some people 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

Can occur right after someone has eaten the food, or several hours later. Reactions can include some, or all of the following; Nausea, wheezing or shortness of breath, hives or itchy rashes, swelling of various parts of the body, including the face, eyes, hands, or feet, vomiting and/or diarrhea, abdominal pain, and itchy throat. In severe cases, anaphylaxis.

Question 5

Cross-Contact

Answer 5

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 6

The Big Eight

Answer 6

These eight foods account for 90% of all allergic reactions in the US. They are; Milk, Soy, Eggs, Wheat, Fish (such as bass, flounder, and cod), Crustacean shellfish (such as crab, lobster, and shrimp), Peanuts, and Tree Nuts (such as walnuts and pecans)

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 food, such as bones in a fish fillet. Some common objects that get into food are; Metal shavings, wood, fingernails, staples, bandages, glass, jewelry, and dirt. Physical contamination can cause cuts (bleeding), dental damage, and choking.

Question 8

Chemical Contamination

Answer 8

When food or beverages become contaminated with food-service chemicals. Chemicals can contaminate food if they are used or stored the wrong way. The following chemicals can be risks; Cleaners, sanitizers, polishes, machine lubricants, pesticides, deodorizers, first-aid products, health and beauty products, such as hand lotions and hair sprays. Kitchenware made from pewter, copper, zinc, and some types of painted pottery are not always safe for food and can cause contamination. This is especially true when acidic food, such as tomato sauce, is held in them. Chemical contamination commonly causes vomiting and diarrhea.

Question 9

5 Things Service Staff Must Do to Ensure Safety When Dealing With Allergens

Answer 9

1. ) Describe Dishes: Tell guests how the item is prepared-sauces, marinades, and garnishes often contain allergens.
2. ) Identify Ingredients: Tell guests if they food they are allergic to is in the menu item. Identify any “secret” ingredients.
3. ) Suggest Items: Suggest menu items that do not contain the food that the guest is allergic to.
4. ) Identify the allergen special order: Clearly mark of otherwise indicate the order for the guest with the identified food allergy. This is done to inform the kitchen staff of the guest’s food allergy.
5. ) 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 guests with allergies. Delivering food separately from the other food delivered to a table will help prevent contact with food allergens.

Question 10

Anaphylaxis

Answer 10

A severe allergic reaction that can lead to death.