Trinity Lindemann Week 3

Question 1

Food Defense Program

Answer 1

should address the points in your operation where food is at risk

Question 2

A.L.E.R.T

Answer 2

Assure, Look, Employees, Reports, Threat

Question 3

Food Allergens

Answer 3

is a protein in a food or ingredient that some people are sensitive to

Question 4

Symptoms of an allergic reaction

Answer 4

Nausea, wheezing or shortness of breath, hives, rashes, swelling of parts of the body, vomiting, diarrhea, itchy throat, Abdominal pain

Question 5

Anaphylaxis

Answer 5

a severe allergic reaction that can lead to death-may result

Question 6

Cross-contact

Answer 6

cooking different types of foods in the same fryer oil. Letting the food touch surfaces, equipment, or utensils that have touched allergens

Question 7

Physical Contamination

Answer 7

happens with objects are left in food such as bones, metal shavings, dirt, bandages, etc.

Question 8

Chemical Contamination

Answer 8

happens when food-service chemicals get into food or beverages

Question 9

The big Eight

Answer 9

Milk, Eggs, Soy, Fish, Peanuts, Wheat, Shellfish, Tree nuts

Question 10

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

Answer 10

Describe dishes, Identify ingredients, Suggest Items, Identify the allergen special order, deliver food