| A | B |
|---|
| Define physical contaminant | when objects get into it or when natural objects are left in food such as fish bones |
| symptoms of physical contaminants | cuts, dental damage, choking |
| 3 ways on how to prevent physical contaminants | 1) Purchase food from approved reputable suppliers. 2) Closely inspect food received. 3) Practice good personal hygiene |
| define chemical contaminant | food or beverages that come in contact with foodservice chemicals |
| 2 ways of chemical contamination | 1) food or beverages contaminated with foodservice chemicals. 2) Using certain types of kitchenware and equipment |
| 4 types of kitchenware that can cause chemical contamination | 1) pewter 2) copper 3) zinc 4) some types of painted pottery |
| main symptom of chemical contamination | vomiting and diarrhea |
| MSDS | Material Safety Data Sheet |
| how to prevent chemical contamination | chemicals used must be approved for use in a foodservice operation |
| MSDS procedures | Keep it current and accessible to all staff |
| where to store chemicals | away from prep areas, food-storage areas, and service areas |
| what is a food defense program | this should address points in your operation where food is at risk. |
| A.L.E.R.T. | Acronym for a food defense program |
| in A.L.E.R.T., the "A" stands for | Assure: make sure products received from a safe source |
| in A.L.E.R.T., the "L" stands for | Look: monitor security of products |
| in A.L.E.R.T., the "E" stands for | Employees: know who is in your facility |
| in A.L.E.R.T., the "R" stands for | Reports: Keep info related to food defense accessible |
| in A.L.E.R.T., the "T" stands for | Threat: Identify what you will do and who to contact if there is suspicious activity or a threat at your operation |
| what is a food allergen | a protein in a food or an ingredient that some people are sensitive to |
| 2 main symptoms of an allergic reaction to food | 1) Wheezing or shortness of breath. 2) Hives or itchy rashes |
| 6 symptoms of an allergic reaction | 1) Wheezing or shortness of breath. 2) Hives or itchy rashes 3) nausea 4) swelling 5) vomiting and/or diarrhea 6) abdominal pain |
| 8 common food allergens | 1) Milk 2) Eggs 3) Wheat 4) fish 5) Shellfish 6) Soy 7) Peanuts 8) Tree nuts |
| what is anaphylaxis | a severe allergic reaction that can lead to death |
| acronym for preventing allergic reactions | D.I.S.S. |
| what does D.I.S.S. stand for | D) Describing dishes including how it is prepared. I) Identify any secret ingredients S) Suggest simple menu items S) Serve food separately from other food |
| define cross-contact | when an allergen crosses from one food to another food |
| 5 ways to avoid cross-contact | 1) Wash, rinse, and sanitize cookware, utensils, and equipment after handling a food allergen. 2) Wash hands and change gloves before preparing food. 3) Use separate fryers and oils. 4) prep food in a separate area from other food. 5) Label food packaged on-site for retail sale. |
