Deck 3 Flashcards
Food defense program
Addresses the points in the operation where food is at risk of being tampered with. The ALERT system was created in order to keep food from being disturbed.
A.L.E.R.T
A - Assure the products are from a safe source
L-Look and monitor the facility to make sure things are in proper places
E- Employees, know who is in the facility, verify credentials
R - Reports, keep food defense info accessible
T- Threat, identify who to contact / what to do if suspicious activity occurs.
Food Allergen
a protein that some people are sensitive to, when enough are eaten by this group, an allergic reaction occurs.
Anaphylaxis
a severe allergic reaction that can lead to death
Cross- Contact
When an allergen comes in contact with the food that is supposed to be safe of allergens for the guest,
can be from contact, or cooking in same pan/oil
Symptoms of an allergic reaction
Can occur instant or hours later, Nausea Wheezing Hives Swelling Vomiting Itchy Throat Abdominal Pain Swelling
Physical Contaimination
When a foreign, or natural object are left in the food, and are not supposed to be there. ex. glass / fruit pits
Chemical Contaimination
Chemicals that are not used / stored properly get into food consumed by people. This can come from cleaners, polishes, deodorants, first aid products. Vomiting and diarrhea are common symptoms.
The Big Eight
Milk soy eggs wheat fish peanuts crustaceans tree nuts
5 things service staff must do to ensure safety when dealing with allergens.
Describe dishes identify ingredients suggest items identify the allergen special order deliver food
