Allergies Flashcards Preview

Food Service Management > Allergies > Flashcards

Flashcards in Allergies Deck (17)
Loading flashcards...
1

Define and allergen

Sensitivity caused by immune system to specific proteins in a food

2

Name some allergen stats

2-8% of children
5-10% of general population

3

(T/F) There is a cure of food allergies

False

4

What are the 5 main body systems where allergens target?

1) Skin
2) Respiratory
3) Gastrointestinal
4) Cardiovascular
5) Neurological

5

What are the top 10 priority food allergens? (4S, PT, EMM, W)
(4S Part-Time EMMy Winner)

Soy
Sulphites
Sesame
Seafood
Peanuts
Treenuts
Eggs
Mustard
Milk
Wheat (and other cereals containing gluten)

6

What percent of the population is at risk for anaphylaxis in Canada?

1-2%

7

What are the 3 ways allergens can elicit an allergic reaction?

Ingested
Inhaled
Absorbed through skin (extremely rare)

8

Name some changes being made regarding allergens and the new labelling requirements

-Gluten sources, mustard and sulphites must be listed
-Common name must be used
-Common name for the plant sources of hydrolyzed plant protein must be included (i.e. hydrolyzed SOY protein)
-"Contains" in bold, "May contain" optional

9

What is celiac disease?

Autoimmune disorder where ingesting gluten will damage the brush border to the intestine.

10

What foods contain gluten?

Generally, in BROWS
Barley
Rye
Oats
Wheat
Some Sauces (i.e. soy sauce)

11

What is the treatment for celiac disease?

Life-long adherence to a gluten free diet

12

Name some kitchen tips for keeping foods free from contaminants

-Avoid cross contamination
-Wash hands frequently
-Prepare food containing ingredient last
-Remember that allergens (proteins) are not microbes, therefore sanitizers may not work.

13

What are the 7 steps to the allergen control plan (ACP) ?
*Hint: very similar to HACCP*
IC - MEC-VD

1. Allergen mapping
2. Set critical limits
3. Set monitoring procedures for critical points
4. Corrective actions
5. Verification
6. Documentation
7. Improve as necessary

14

How can allergens be mapped?

-Clean up procedures
-cross contamination
-reworking of recipes

15

What is the acceptable criterion for amount of gluten in foods (i.e. but labelled gluten-free)? Sulfates? Peanuts?

Gluten: < 20 ppm
Sulfates: < 10 ppm
PeanutsL < 25 ppm alfatoxin

16

How can monitoring procedures be conducted?

RIDA swab (as performed in lab)

17

(T/F) A student swabs the inside of a "clean" bowl with a RIDA swab. After two minutes the swap turn green which indicates the surface is not contaminated.

False, yellow would indicate that the surface is not contaminated.