Risk Management (Chapter 3)

Question 1

Physical Contaminants

Answer 1

Sources:
 Common objects that get into food
o Metal shavings from cans
o Wood
o Fingernails
o Staples
o Bandages
o Glass
o Jewelry
o Dirt
 Naturally occurring objects such as fruit pits
and bones

Question 2

Symptoms: PC

Answer 2

 Mild to fatal injuries are possible
 Cuts, dental damage, and choking
 Bleeding and pain

Question 3

Prevention:

Answer 3

 Purchase food from approved, reputable suppliers
 Closely inspect food received
 Take steps to prevent physical contamination,
including practicing good personal hygiene

Question 4

Chemical Contaminants

Answer 4

Sources:
 Cleaners, sanitizers, polishes, machine
lubricants, and pesticides
 Certain types of kitchenware and equipment
(items made from pewter, copper, zinc, and
some types of painted pottery)
 Deodorizers, first-aid products, and
health and beauty products (hand lotions,
hairsprays, etc.)

Question 5

Symptoms: CC

Answer 5

 Vary depending on chemical consumed
 Most illnesses occur within minutes
 Vomiting and diarrhea are typical

Question 6

If an illness is suspected: CC

Answer 6

 Call the emergency number in your area
 Call the Poison Control number
 Consult the chemical’s MSDS

Question 7

Prevention: CC

Answer 7

 Only use chemicals approved for use
in foodservice operations
 Purchase chemicals from approved,
reputable suppliers
 Store chemicals away from prep areas,
food-storage areas, and service areas
o Chemicals must be separated from food and
food-contact surfaces by spacing and partitioning
 Chemicals must NEVER be stored above food or
food-contact surfaces
 Use chemicals for their intended use and follow
manufacturer’s directions
 Only handle food with equipment and utensils
approved for foodservice use
 Make sure the manufacturers’ labels on original
chemical containers are readable
 Keep MSDS current, and make sure they are
accessible to staff at all times
 Follow the manufacturer’s directions and
local regulatory requirements when throwing out
chemicals

Question 8

The Deliberate Contamination of Food

Answer 8

…..

Question 9

Groups who may attempt to contaminate food:

Answer 9

 Terrorists or activists
 Disgruntled current or former staff
 Vendors
 Competitors

Question 10

FDA defense tool:

Answer 10

 A.L.E.R.T.

Question 11

A.L.E.R.T

Answer 11

Assure
Look
Employees
Report
Threat

Question 12

Make sure products received are from safe sources

Answer 12

Assure

Question 13

Monitor the security of products in the facility

Answer 13

Look

Question 14

Know who is in your facility

Answer 14

Employees

Question 15

Keep information related to food defense accessible

Answer 15

Report

Question 16

Develop a plan for responding to suspicious activity or
a threat to the operation

Answer 16

Threat

Question 17

 A protein in a food or ingredient some people
are sensitive to
 These proteins occur naturally
 When an enough of an allergen is eaten, an
allergic reaction can occur

Answer 17

Food Allergen

Question 18

Allergy symptoms:

Answer 18

 Nausea
 Wheezing or shortness of breath
 Hives or itchy rashes
 Swelling of various parts of the body, including the face, eyes,
hands, or feet
 Vomiting and/or diarrhea
 Abdominal pain

Question 19

Allergic reactions:

Answer 19

 Symptoms can become serious quickly
 A severe reaction, called anaphylaxis, can lead to death

Question 20

The Big Eight food allergens:

Answer 20

 Milk
 Eggs
 Fish
 Crustacean shellfish, including lobster, shrimp,
and crab
 Wheat
 Soy
 Peanuts
 Tree nuts, such as almonds, walnuts, and pecans

Question 21

Know How to Read Food Labels

Answer 21

 Check food labels for allergens

Question 22

 Describe menu items to guests and
identify any allergens in the item
 Suggest menu items without the
allergens
 Clearly mark the guest’s order for
kitchen and service staff
 Deliver food separately to prevent
cross-contact

Answer 22

Service staff

Question 23

Avoid cross-contact
o Do NOT cook different types of food
in the same fryer oil
o Do NOT put food on surfaces that
have touched allergens
o Check recipes and ingredient labels
o Wash, rinse, and sanitize cookware, utensils,
and equipment before preparing an allergen
special order
o Make sure the allergen doesn’t touch anything
for customers with food allergies (food,
beverages, utensils, etc.)
o Wash your hands and change gloves before
prepping food
o Label food packaged on-site for retail use

Answer 23

Kitchen staff