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

Question 1

Food Defense Program

Answer 1

should address the points in your operation where food is at risk

Question 2

A.L.E.R.T

Answer 2

Assure, look, employees, reports, threat

Question 3

Food Allergens

Answer 3

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

Question 4

Symptoms of an allergic reaction

Answer 4

nausea, wheezing or shortness of breath, Hives or itchy rashes, swelling of various parts of the body (face, eyes, hands, feet), 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

when allergens are transferred from food to food-contact surfaces containing an allergen to the food served to the guest

Question 7

Physical Contamination

Answer 7

when food is contaminated by objects getting into it (nails, earrings, wood, bandages)

Question 8

Chemical Contamination

Answer 8

when food is contaminated with food service chemicals (cleaners, sanitizers, deodorants)

Question 9

The Big Eight

Answer 9

milk, soy, eggs, wheat, fish, crustacean (shellfish), peanuts, tree nuts

Question 10

Safety with allergens: 5 things

Answer 10

describe dishes, identify ingredients, suggest items, identify the allergen special order, deliver food