Chapter 3, Contamination, Food Allergens, & Foodborne Illness Flashcards Preview

Brooke Baksa HM 111 Sanitation > Chapter 3, Contamination, Food Allergens, & Foodborne Illness > Flashcards

Flashcards in Chapter 3, Contamination, Food Allergens, & Foodborne Illness Deck (10)
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1
Q

Food Defense Program

A

addresses the points in your operation where food is at risk

2
Q

A.L.E.R.T

A

Assure: make sure products you receive are from safe sources
Look: monitor the security of products in the facility
Employees: know who’s in your facility
Reports: keep info related to food accessible
Threat: identify what you will do and who you will contact

3
Q

Food Allergen

A

a protein in a food that some people are sensitive to.

4
Q

Symptoms of an allergic reaction

A

nausea, wheezing, hives, rash, swelling, vomiting, abdominal pain, and itchy throat

5
Q

Anaphylaxis

A

a severe allergic reaction that can lead to death

6
Q

Cross-contact

A

transfer of allergens (touching the same equipment, surfaces, and utensils)

7
Q

Physical Contamination

A

When objects get into food or natural objects are left in food.

8
Q

Chemical Contamination

A

chemical can contaminate food when stored the wrong way.

9
Q

Big Eight

A
Milk
Eggs
Fish
Peanuts
Tree nuts
Shellfish
Wheat
Soy
10
Q

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

A

1) Wash hands and change gloves
2) use seperate utensils
3) check recipe and ingrediant labels
4) wash equipment
5) label food package on site