Chapter 3, Contamination, Food Allergens, & Foodborne Illness

Question 1

Food Defense Program

Answer 1

addresses the points in your operation where food is at risk

Question 2

A.L.E.R.T

Answer 2

Assure: make sure products you receive are from safe sources
Look: monitor the security of products in the facility
Employees: know who’s in your facility
Reports: keep info related to food accessible
Threat: identify what you will do and who you will contact

Question 3

Food Allergen

Answer 3

a protein in a food that some people are sensitive to.

Question 4

Symptoms of an allergic reaction

Answer 4

nausea, wheezing, hives, rash, swelling, vomiting, abdominal pain, and itchy throat

Question 5

Anaphylaxis

Answer 5

a severe allergic reaction that can lead to death

Question 6

Cross-contact

Answer 6

transfer of allergens (touching the same equipment, surfaces, and utensils)

Question 7

Physical Contamination

Answer 7

When objects get into food or natural objects are left in food.

Question 8

Chemical Contamination

Answer 8

chemical can contaminate food when stored the wrong way.

Question 9

Big Eight

Answer 9

Milk
Eggs
Fish
Peanuts
Tree nuts
Shellfish
Wheat
Soy

Question 10

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

Answer 10

1) Wash hands and change gloves
2) use seperate utensils
3) check recipe and ingrediant labels
4) wash equipment
5) label food package on site