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Flashcards in 1.5 Deck (6)
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1
Q

Three sources of food borne illness hazards

A

Biological, Chemical, Physical

2
Q

Biological hazards

A

Plant and Animal Toxins

3
Q

Chemical Hazards

A

Unintentional contaminants, Wquipment Contaminatnns, Allergens

4
Q

Big 8 Allergens

A
  1. Peanuts
  2. Soy (soybeans) 3.Dairy (milk)
  3. Eggs
  4. Fish
  5. Shellfish
  6. Wheat
  7. Tree nuts
5
Q

Food Allergy Policy

A
  • Understand food allergies and educate staff.
  • Know and reveal ingredients to staff and customers.
  • Do not cross-contaminate foods.
  • If a customer is having an allergic reaction, get medical help immediately!
6
Q

Physical Sources of Food borne Illness

A
  • Glass (Exclude glass)
  • Dirt (Sanitation)
  • Buttons and Jewelry (Employee Hygiene)
  • Equipment Parts (Maintenance)