Unit 1

Question 1

Culture of safety

Answer 1

Everyone understands why certain procedures need to be followed

Question 2

3 causes of food borne contamination

Answer 2

Chemical
Physical
Biological

Question 3

Sources of chemical contamination

Answer 3

Cleaning agent
Pesticides
Dissolved metals

Question 4

Sources of physical contamination

Answer 4

Glass
Wood
Hair
Bandages
Insects
Metal particles
Stones

Question 5

Sources of biological contamination

Answer 5

Infected workers
Contaminated work surfaces
Cross contamination
Improperly washed dishes

Question 6

What causes more food born illness

Answer 6

Biological contamination

Question 7

10 major improper food handling practices

Answer 7

Improper cooking🔅
Advance prep
Infected food handlers
Improper reheating
Improper hot holding
Contaminated raw food or ingredients
Unsafe source
Use of leftovers
Cross contamination
Inadequate cooking

Question 8

Common symptoms of allergic reactions

Answer 8

Gives
Upset stomach
Rash
Itch
Anaphylactic shock

Question 9

What is anaphylactic shock

Answer 9

After an allergic reaction your throat swells so much you can’t breath and you sufficate

Question 10

Common allergies

Answer 10

Wheat
Soy
Shellfish
Peanuts
Green it’s
Milk
Eggs
Sulphites (msg)

Question 11

Ways to reduce risk of allergies in food

Answer 11

-aware of possible allergies
-don’t guess ingredients
-don’t sub ingredients unless known by everyone
-use different cook-wear to prevent cross contamination