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 its food

Question 2

A.L.E.R.T

Answer 2

Developed by the FDA to help operations develop a food defense program. Stands for Assure, look, employees, reports, and threat.

Question 3

Food Allergens

Answer 3

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 body parts, 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

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 7

Physical Contamination

Answer 7

physical objects left in food such as metal shavings from cans, wood, fingernails, staples, bandages, glass, jewelry, dirt.

Question 8

Chemical Contamination

Answer 8

Chemicals that contaminate food if they are used or stored the wrong way. Cleaners, sanitizers, polishes, machine lubricants, pesticides, deodorizers, first aid products, health and beauty products.

Question 9

The Big Eight

Answer 9

8 allergens that make up for 90% of allergic reactions:

Milk, Soy, Eggs, Wheat, Fish, Crustacean shellfish, peanuts, and tree nuts.

Question 10

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

Answer 10

Describe dishes, Identify ingredients, suggest items, identify the allergen special order, deliver food.