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ServSafe > CH 3 > Flashcards

CH 3 Flashcards

1
Q

Physical contaminants - sources

A
  • Metal shavings from cans
  • Wood
  • Fingernails
  • Staples
  • Bandages
  • Class
  • Jewelry
  • Dirt
  • Naturally occurring objects (ex. bones, fruit pits)
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2
Q

Physical contaminants - symptoms

A
  • Mild to fatal injuries possible
  • Cuts, dental damage, choking
  • Bleeding and pain
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3
Q

Physical contaminants - prevention

A
  • Purchase food from approved, reputable suppliers
  • Closely inspect food received
  • Take steps to prevent physical contamination including practicing good personal hygiene
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4
Q

Chemical contaminants - sources

A
  • Cleaners, sanitizers, polishes, machine lubricants, pesticides
  • Certain types of kitchenware and equipment (ex. items made from pewter, copper, zinc, painted pottery)
  • Deodorizers, first-aid products, health and beauty products
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5
Q

Chemical contaminants - symptoms

A
  • Vary depending on chemical consumed
  • Most illnesses occur within minutes
  • Vomiting and diarrhea
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6
Q

Chemical contaminants - if an illness is suspected

A
  • Call the emergency number in your area
  • Call the Poison Control number
  • Consult the chemical’s MSDS
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7
Q

Chemical contaminants - prevention

A
  • Only use chemicals approved for use in foodservice operations
  • Purchase chemicals from approved, reputable suppliers
  • Store chemicals away from prep, food-storage, service areas using spacing and partitioning
  • Chemicals must NEVER be stored above food or food-contact surfaces
  • Use chemicals for their intended use and follow manufacturer’s directions
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8
Q

Chemical contaminants - prevention (cont’d)

A
  • Only handle food with equipment and utensils approved for foodservice use
  • Make sure the manufacturer’s labels on original chemical containers are readable
  • Keep MSDS current and make sure accessible to staff at all times
  • Follow the manufacturer’s directions and local regulatory requirements when throwing out chemicals
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9
Q

Groups who may attempt to deliberately contaminate food

A
  • Terrorists/activists
  • Disgruntled current or former staff
  • Vendors
  • Competitors
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10
Q

FDA defense tool

A

A.L.E.R.T.

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11
Q

FDA defense tool: A

A

Assure

- Make sure products received are from safe sources

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12
Q

FDA defense tool: L

A

Look

- Monitor the security of products in the facility

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13
Q

FDA defense tool: E

A

Employees

- Know who is in your facility

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14
Q

FDA defense tool: R

A

Reports

- Keep information related to food defense accessible

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15
Q

FDA defense tool: T

A

Threat

- Develop a plan for responding to suspicious activity or a threat to the operation

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16
Q

Food allergen

A
  • A protein in a food or ingredient some people are sensitive to
  • Proteins occur naturally
  • When enough of an allergen is eaten an allergic reaction can occur
17
Q

Allergy symptoms

A
  • Nausea
  • Wheezing or shortness of breath
  • Hives or itchy rashes
  • Swelling of various parts of the body (ex. face, eyes, hands, feet)
  • Vomiting and/or diarrhea
  • Abdominal pain
18
Q

Allergic reactions

A
  • Symptoms can become serious quickly

- A severe reaction (anaphylaxis) can lead to death

19
Q

Food allergens - The Big Eight

A
  • Milk
  • Eggs
  • Fish
  • Crustacean shellfish (ex. lobster, shrimp, crab)
  • Wheat
  • Soy
  • Peanuts
  • Tree nuts (ex. almonds, walnuts, pecans)
20
Q

Preventing allergic reactions: food labels

A
  • Know how to read food labels

- Check food labels for allergens

21
Q

Preventing allergic reactions: service staff

A
  • Describe menu items to guests and identify any allergens in the item
  • Suggest menu items without the allergens
  • Clearly mark the guest’s order for kitchen/service staff
  • Deliver food separately to prevent cross-contact
22
Q

Preventing allergic reactions: kitchen staff

A

Avoid cross-contact

  • Do NOT cook different types of food in the same fryer oil
  • Do NOT put food on surfaces that have touched allergens
  • Check recipes/ingredient labels
  • Wash, rinse, sanitize cookware, utensils, equipment before preparing an allergen special order
  • Make sure the allergen doesn’t touch anything for customers with food allergies
  • Wash your hands and change gloves before prepping food
  • Label food packaged on-site for retail use

ServSafe (15 decks)

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