Lesson 4 Flashcards
What are physical hazards in food and how can they be prevented?
Physical hazards are foreign objects in food that can cause injury or illness, often due to accidental contamination or improper food handling practices. Common examples include tiny pebbles, broken glass fragments, false fingernails, strands of hair, and dropped jewelry. Prevention involves training food workers in safe handling practices, avoiding the use of jewelry or personal effects that might fall into food, and ensuring all food items that contain physical hazards are discarded.
How can chemical hazards be introduced into food, and what measures can be taken to prevent them?
Chemical hazards can be introduced accidentally through careless use of insecticides, storing cleaning agents next to open foods, or using inappropriate containers for acidic foods. Prevention includes using licensed exterminators, storing chemicals away from food in locked cabinets, using food-grade plastic containers for acidic foods, and clearly labeling all chemicals and following usage instructions.
What are the risks associated with using sulfites and MSG in food, and what regulations apply to their use?
Sulfites, used to maintain the color and freshness of cut fruits and vegetables, and MSG, used to enhance flavor, can cause serious allergic reactions in sensitive individuals. Adding sulfites to food in food service establishments is prohibited, though foods may contain sulfites if processed in a licensed plant. The use of MSG is acceptable when used in moderation and disclosed on the menu.
What are some natural chemical hazards found in food, and how can they be managed?
Natural chemical hazards include toxins in certain mushrooms and fish. Poisonous mushrooms must be purchased from reliable commercial sources to ensure safety. Certain fish, like puffer fish, barracuda, and those in the Scombroidae family, can contain natural toxins or accumulate toxins from their environment. Proper handling, preparation by skilled chefs, and immediate gutting and refrigeration of fish are essential to manage these risks.
Why are bacteria, viruses, parasites, and fungi considered significant health hazards in food?
These microorganisms pose a serious threat to food safety as they are not easily seen with the naked eye and can cause food-borne illnesses. Bacteria and viruses are the biggest threats, while parasites can be detected under intense light, and fungi become visible when sufficient colonies form. Proper food handling, storage, and sanitation are crucial to minimizing these hazards.
What are food allergies, and how can they be managed in a food service establishment?
Food allergies are reactions to certain foods or ingredients that the body mistakenly believes are harmful. Symptoms can range from mild (itching, wheezing, hives) to severe (loss of consciousness, death). Management includes avoiding allergens, recognizing and managing allergic reactions early, and providing full disclosure of allergen use in menu items. The eight most common allergens are fish, peanuts, wheat, soy, tree nuts, eggs, milk, and shellfish.
What are some common food additives that can trigger allergies, and how should food service establishments handle them?
Common food additives that can trigger allergies include nitrites (used in meats for redness), sulfites (used in dried and preserved fruits and vegetables for freshness), and MSG (used to enhance flavor). Food service establishments should ensure full disclosure of these additives on menus, describe menu items in detail, and avoid contact with allergens when preparing food for allergic customers.
How can food service establishments ensure customer safety regarding food allergies?
Establishments can ensure customer safety by fully disclosing the use of common allergens and additives in menu items, describing menu details accurately, informing customers when uncertain about ingredients, and ensuring no contact with allergens when preparing food. This helps prevent allergic reactions and promotes customer trust and safety.
