CHAPTER 3, CONTAMINATION, FOOD ALLERGENS, AND FOODBORNE ILLNESS Flashcards
Food defense program
should address the points in your operation where your food is at risk which the food defense program is based on A.L.E.R.T
A.L.E.R.T
ALERT stands for Assure, Look, Employees, Reports. These are the five questions that are used to raise awareness for food defense problems.
Food Allergens
They are your immune systems reaction after eating certain foods.
Symptoms of an allergic reaction
Symptoms include swelling of various parts of the body, itchy throat, abdominal pain, vomiting, nausea,hives, and Wheezing.
Anaphylaxis
Is a sever allergic reaction which ca be life threatening.
Cross-contact
are allergen that transfer from food containing an allergen to a food that does not contain the allergen.
Physical Contamination
contains metal shavings from cans, fingernails, staples,glass,jewelry,Dirt,wood, and bandages for example.
Chemical Contamination
chemical contamination can contain cleaners, sanitizers,polishes, machine lubricants, pesticides, deodorizers, first aid products, and health and beauty products for example.
The Big Eight
The big eight include milk,eggs,fish,soy,wheat,peanuts, tree nuts, and crustaceans. and are ingredients that are the main causes of food allergic reaction
List the five things service staff must do to ensure safety when dealing with allergens
The five things are describing dishes, identifying ingredients, suggest items, identify the allergen special orders, and deliver food.
How to avoid cross contact
Check recipes and ingredient lables for allergens, be careful where ingredients touch, label food packaged on site, use seperate fryers and cooking oils for people with food allergies, and wash your hands.
Food Labels
Food labels are tools used to identify allergens in products that you have purchased
