Contamination, Food Allergens, and Foodborne Illness Flashcards
(11 cards)
This program addresses the points in your operation where food is at risk
Food defense program
This tool can be used to develop a food defense program and helps to identify the points in the operation where food is at risk
A.L.E.R.T
The A in A.L.E.R.T stands for
Assure- make sure that products you receive are from safe sources
The L in A.L.E.R.T. stands for
Look- monitor the security of products in the facility
The E in A.L.E.R.T. stands for
Employees- know who is in your facility
The R in A.L.E.R.T. stands for
Reports- keep information recorded to food defense accessible
The T in A.L.E.R.T stands for
Threat- identify what you will do and who you will contact if there is suspicious activity or a threat at your operation
A protein in a food or ingredient that some people are sensitive to
Food allergen
Allergy Symptoms
Nausea Wheezing or SOB Hives or itchy rashes Swelling of various parts of the body Vomiting and/or diarrhea Abdominal pain
Common Food Allergens
Milk Eggs Fish Shellfish, including lobster, shrimp, and crab Wheat Soy Peanuts Tree nuts
Cross-contact
When allergens are transferred from food containing an allergen to food that does not contain that allergen
