Chapter 3, Contamination, Food Allergens, and Foodborne Illness

Question 1

Food Defense Program

Answer 1

A program for every restaurant that addresses the points in an operation where food is at risk.

Question 2

A.L.E.RT.

Answer 2

Assure, Look, Employees, Reports, and Threat

Question 3

Food Allergen

Answer 3

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

Question 4

Anaphylaxis

Answer 4

A severe allergic reaction that may lead to death.

Question 5

Cross-Contact

Answer 5

When staff members do not change gloves or at least wash hands before going to another food that can cause an allergic reaction.

Question 6

Symptoms of an Allergic Reaction

Answer 6

Depending on the person, symptoms can include: nausea, wheezing or shortness of breath, hives or rashes, swelling of various parts of the body, vomiting and/or diarrhea, abdominal pain, and itchy throat.

Question 7

The Big Eight

Answer 7

Allergens include: milk, eggs, fish, peanuts, soy, wheat, shellfish, and tree nuts.

Question 8

Physical Contamination

Answer 8

Food that has been contaminated by a foreign object at some stage of the production process (bandages in food, rings in beverages, etc.

Question 9

Chemical Contamination

Answer 9

Food that has been contaminated with some form of chemical agent (soap, sanitizer, etc.)

Question 10

Five Things Employees Can Do

Answer 10

• Check recipes and ingredient labels to confirm that the allergen is not present.
• Wash, rinse, and sanitize cookware, utensils, and equipment before prepping food. This includes food-prep surfaces. Some operations use a separate set of cooking utensils just for allergen special orders.
• Make sure the allergen does not touch anything for guests with food allergies, including food, beverages, utensils, gloves, and equipment.
• Use separate fryers and cooking oils when frying food for guests with food allergies.
• Label food packages on-site for retail site. Name all major allergens on the label and follow any additional labeling requirements.