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HDSO Food Science > Chapter 3- Contamination, Food Allergens, and Foodborne Illness > Flashcards

Chapter 3- Contamination, Food Allergens, and Foodborne Illness Flashcards

1
Q

What are some physical contaminants?

A 
Metal Shavings 
Wood
Fingernails 
Staples
Bandages
Glass 
Jewelry 
Dirt`
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2
Q

What are some naturally occuring physical contaminates?

A

Fruit pits and bones

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3
Q

What are some symptoms of a physical contaminate?

A

Bleeding, Pain, Cuts, Dental damage, Choking

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4
Q

How can you prevent physical contaminate issues?

A

Approve from safe and reputable suppliers, carefully inspect food

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5
Q

What are some examples of a chemical contaminates?

A 
Cleaners
Polishers
Sanitizers
Machine lubricants
Pesticides
Deodorizers
First-aid products
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6
Q

What are some examples of types of kitchenware materials that are bad for a operation?

A

Zinc, Pewter, Copper, and Lead

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7
Q

What are some symptoms of a chemical contaminate issue?

A

Vomiting and diarrhea

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8
Q

What should you do if you think someone has been injured to a chemical contaminate?

A

Call the emergency local number
Contact poison control
Refer to the MSDS (Material Safety Data Sheet)

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9
Q

How can you prevent chemical contamination in an operation?

A

Purchase chemicals from reputable suppliers

make sure the manufacturer’s labels on original chemical container are readable

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10
Q

What does the ALERT stand for?

A 
Assure
Look
Employees
Reports
Threat
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11
Q

What does the A mean in ALERT?

A

Assure- Make sure that products you receive are from safe sources.

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12
Q

What does the L stand for in ALERT?

A

Look- Monitor the security of products in the facility.

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13
Q

What does the E stand for in ALERT?

A

Employees- Know who is in your facility.

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14
Q

What does the R stand for in ALERT?

A

Reports- Keep information related to foo defense accessible.

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15
Q

What does the T stand for ALERT?

A

Threat- Identify what you will do and who you will contact if there is suspicious or a threat at you operation.

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16
Q

What is a food allergy?

A

A protein in a food or ingredient that some people are sensitive to.

17
Q

What are some allergy symptoms?

A 
Nausea
Wheezing or shortness of breathe
Hives or itchy rashes
Swelling or various parts of the body, including the face, eyes, hands or feet
Vomiting and or Diarrhea 
Abdominal pain
18
Q

What is Anaphylaxis?

A

A sever allergic reaction that can lead to death.

19
Q

What are some of the common food allergies?

A

Milk, eggs, Fish, Crustacean shellfish, Wheat, Soy, Peanuts, Tree nuts.

HDSO Food Science (17 decks)

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