Chapter Three: Contaminations, Food Allergens, and Foodborne Illness

Question 1

The defense of foods from contamination or adulteration intended to cause harm to public health. The U.S. program dedicated to evolving and developing threats to food safety.

Answer 1

Food Defense Program

Question 2

Assure, Look, Employees, Reports, Threat; the acronym for the key actions to protect and prevent contamination

Answer 2

A.L.E.R.T.

Question 3

Proteins that cause an anaphylactic reaction from sensitive individuals

Answer 3

Food allergens

Question 4

Nausea, wheezing, shortness of breath, hives, rashes, itchiness, swelling, vomiting and/or diarrhea, abdominal pain

Answer 4

Symptoms of an allergic reaction

Question 5

A severe allergic reaction, may cause permanent damage or death

Answer 5

Anaphylaxis

Question 6

Food that has come in contact with allergens during production or shipping

Answer 6

Cross-Contact

Question 7

Common objects can end up in food during production. Examples include: metal shavings, wood, fingernails, bandages, etc.

Answer 7

Physical Contamination

Question 8

Chemicals and cleaners that may end up in food during production

Answer 8

Chemical Contamination

Question 9

Milk, Peanuts, Tree Nuts, Crustaceans, Fish, Eggs, Soy, Wheat; the most common food allergens

Answer 9

The Big Eight

Question 10

Alert customers of ingredients in foods, deliver food separately, cook food separately, avoid surfaces allergens have touched, check labels

Answer 10

How to safely deal with allergens