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Ch. 3: Contamination, Food Allergens, and Foodborne Illness
Terms in this set (10)
A physical contaminant of a cherry pie could be?
a cherry pit
How can an operation best protect food from a physical contamination?
Purchase food from approved, reputable supplier.
The L in the A.L.E.R.T. tool created by the FDA stands for
look, or monitor the security of products in the facility
The prevent the deliberate contamination of food, a manager should know who is in the facility, monitor the security of products, keep information related to food security on file, and know...
who to contact about suspicious activity
Managers should know that allergy symptoms
vary from very mild to potentially life-threatening.
What role does the kitchen staff have in preventing allergic reactions?
Ensuring that there is no cross-contact of allergens.
How can kitchen staff avoid cross-contact?
Wash hands and change gloves before prepping food.
-created by FDA
A: Assure; make sure food comes from safe sources
L: Look; monitor the security of products in facility
E: Employees; know who is in your facility
R: Reports; keep info related to food defense accessible
T: Threat; Identify what you will do and who you will contact if there is suspicious activity or a threat at your operation
-wheezing or shortness of breath
-hives or itchy rashes
-swelling of various parts of the body
-vomiting and/or diarrhea
Common food allergens (The Big 8)
-fish (bass, flounder, cod)
-crustacean shellfish (crab, lobster, shrimp)
-tree nuts (walnut, pecans)
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