Servsafe 6th Edition Chapter 3

14 terms by tboudreaux6 

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Food Defense

addresses the points in your operation when food is at risk

Food Allergen

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

Cross-contact

the transfer of an allergen from a food containing an allergen to a food that does not contain the allergen

A food handler stored a sanitizer spray bottle on a shelf above the prep table that had just been sanitized. What should the food handler have done differently?

Stored the spray bottle away from the prep area.

Eggs and peanuts are dangerous for people with what condition?

Food Allergies

Wheezing and shortness of breath are symptoms of what?

Allergic reactions

What should food handlers do to prevent food allergens from being transferred to food?

Clean and sanitize utensils after use.

To prevent the deliberate contamination of food, a food manager should know (5 things)

1. Know who is in the facility
2. Monitor the security of the products
3. Keep information about food security of file
4. Who to contact about suspicious activity
5. Make sure that products you receive are from a safe
source.

Physical contamination is...

when foreign objects get into food. This also includes natural objects like fish bones.

Chemical Contaminants are...

1. Chemicals such as cleaners, sanitizers, polishers,
lubricants, pesticides, deodorizers and first-aid
products.
2. Certain types of kitchenware made of pewter,
copper, zink and some types of painted pottery.

Chemicals should be stored...

Away from food storage areas, prep areas and service areas.

Service staff can ensure the safety of their customers with food allergies by...(4)

1. Describe dishes so that customers know how they
are prepared.
2. Identify secrete ingredients if asked.
3. Suggest simple menu items.
4. Deliver food separately from other food delivered to
table.

Kitchen staff can ensure the safety of their customers with food allergies by...(5)

1. Wash, rince, sanitize any equipment after handling a food allergen.
2. Wash hands and change gloves before preparing
food.
3. Assign specific equipment for preping food for
customers with food allergies.
4. Prep food for customers with food allergies in a
separate area than the other food.
5. Label food packaged on-site for retail, naming all
major food allergens.

Some common physical contaminants are

metal shavings, wood, fingernails, staples, bandages, glass, jewelry, dirt...natural ones can be bones and fruit pitts

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