Chapter 3 - Contamination, Food Allergens, and Food borne Illness

Question 1

Food Defense Program

Answer 1

A program that addresses the points in your operation where food is at risk.

Question 2

A.L.E.R.T

Answer 2

Assure, Look, Employee, Reports, Threat

Question 3

Symptoms of an allergic reaction

Answer 3

Nausea, wheezing or shortness of breath, hives or itchy rashes, swelling, vomiting, diarrhea, abdominal pain, and itchy throat.

Question 4

Anaphylaxis

Answer 4

A severe allergic reaction that can lead to death.

Question 5

Cross Contact

Answer 5

The transfer of allergens.

Question 6

Physical Contamination

Answer 6

Objects in food.

Question 7

Chemical Contamination

Answer 7

Food contaminated with chemicals.

Question 8

The Big Eight

Answer 8

Milk, soy, eggs, wheat, fish (such as bass, flounder and cod), crustacean shellfish (such as crab, lobster and shrimp), peanuts, tree nuts (such as walnuts and pecans)

Question 9

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

Answer 9

Describe dishes, identify ingredient, suggest items, identify the allergen special order when taking it to the kitchen, deliver food double checking of the allergen.