Contamination, Food Allergens, and Foodborne Illness Flashcards Preview

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Flashcards in Contamination, Food Allergens, and Foodborne Illness Deck (11):
1

This program addresses the points in your operation where food is at risk

Food defense program

2

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

3

The A in A.L.E.R.T stands for

Assure- make sure that products you receive are from safe sources

4

The L in A.L.E.R.T. stands for

Look- monitor the security of products in the facility

5

The E in A.L.E.R.T. stands for

Employees- know who is in your facility

6

The R in A.L.E.R.T. stands for

Reports- keep information recorded to food defense accessible

7

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

8

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

Food allergen

9

Allergy Symptoms

Nausea
Wheezing or SOB
Hives or itchy rashes
Swelling of various parts of the body
Vomiting and/or diarrhea
Abdominal pain

10

Common Food Allergens

Milk
Eggs
Fish
Shellfish, including lobster, shrimp, and crab
Wheat
Soy
Peanuts
Tree nuts

11

Cross-contact

When allergens are transferred from food containing an allergen to food that does not contain that allergen