Chapter 3, Contamination,Food Allergens, and Foodborne Illness

Question 1

food Defense Program

Answer 1

Points in your operation where food is at risk

Question 2

A.L.E.R.T.

Answer 2

tool for food defense. Assure, Look, Employees, Reports, Threat.

Question 3

Food Allergens

Answer 3

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

Question 4

Symptoms of allergic reaction

Answer 4

Nausea, Wheezing or shortness of breath, Hives or itchy rashes, swelling of face hands or feet, vomiting/diarrhea, abdominal pain, Itchy throat.

Question 5

Anaphylaxis

Answer 5

severe allergic reaction that could lead to death

Question 6

cross-contact

Answer 6

transfer of food or food contact surfaces containing and allergen.

Question 7

physical contamination

Answer 7

food contaminated by objects that fall into it, metal shaving, wood, fingernail

Question 8

chemical Contamination

Answer 8

chemical contaminating food when used or stored improperly

Question 9

The big eight

Answer 9

Milk, soy, eggs, wheat, fish, shellfish, peanuts, tree nuts.

Question 10

Staff must do to ensure safety when dealing with allergens

Answer 10

describe dishes, identify ingredients, suggest items, identify allergen specific orders, deliver food .