Chapter 3 Contamination, Food Allergens, and Foodborne Illness

Question 1

Food defense program

Answer 1

A plan that adresses 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 food or an ingredient that people can be allergic to.

Question 4

Symptoms of an allergic reaction

Answer 4

Nausea, Wheezing, Hives/ Rashes, Swelling, Vomiting/ Diarrhea, Ab 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 allergens from one food/ item to another

Question 7

Physical Contamination

Answer 7

Metal shavings, wood, staples, fingernails, bandages, etc.

Question 8

Chemical Contamination

Answer 8

Cleaners, sanitizers, polishes, machine lubricants, etc.

Question 9

The big Eight

Answer 9

Milk, Soy, Eggs, Wheat, Fish, Crustacean, Peanuts, Tree nuts

Question 10

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

Answer 10

1. Check the recipes and ingredients. 2. Wash, rinse, and sanitize cookware. 3. Make sure the allergen doesn’t touch anything. 4. Wash your hands. 5. Tables!!!