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Food Service Management > Allergies > Flashcards

Flashcards in Allergies Deck (17)
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1
Q

Define and allergen

A

Sensitivity caused by immune system to specific proteins in a food

2
Q

Name some allergen stats

A

2-8% of children

5-10% of general population

3
Q

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

A

False

4
Q

What are the 5 main body systems where allergens target?

A

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

5
Q

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

A
Soy
Sulphites
Sesame
Seafood
Peanuts
Treenuts
Eggs
Mustard
Milk
Wheat (and other cereals containing gluten)
6
Q

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

A

1-2%

7
Q

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

A

Ingested
Inhaled
Absorbed through skin (extremely rare)

8
Q

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

A
  • 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
Q

What is celiac disease?

A

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

10
Q

What foods contain gluten?

A
Generally, in BROWS
Barley
Rye
Oats
Wheat
Some Sauces (i.e. soy sauce)
11
Q

What is the treatment for celiac disease?

A

Life-long adherence to a gluten free diet

12
Q

Name some kitchen tips for keeping foods free from contaminants

A
  • Avoid cross contamination
  • Wash hands frequently
  • Prepare food containing ingredient last
  • Remember that allergens (proteins) are not microbes, therefore sanitizers may not work.
13
Q

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

A
  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
Q

How can allergens be mapped?

A
  • Clean up procedures
  • cross contamination
  • reworking of recipes
15
Q

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

A

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

16
Q

How can monitoring procedures be conducted?

A

RIDA swab (as performed in lab)

17
Q

(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.

A

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