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ServSafe Ch. 3 Contamination, Food Allergens, and Foodborne Illness
Terms in this set (15)
Bleeding and pain are the most outward symptoms of what contaminant?
Pewter, copper, zinc, and painted pottery
Certin types of kitchenware and equipment can be risks for chemical contamination. What are the 4 major types that are at the most risk of contamination?
What types of food are most at risk, when it comes to being at risk of chemical contamination with kitchenware?
from approved, reputable suppliers
How should chemicals be purchased?
Terrorists or activists, current or former staff, vendors, or competitors
Who can deliberately contaminate food?
Food defense program
What is the best way to protect food and make it very difficult to tamper with?
Assure, Look, Employees, Reports, Threat
What does A.L.E.R.T stand for?
A protein in a food or ingredient that some people are sensitive to
What is a food allergen?
Nausea, wheezing/shortness of breath, hives or rashes, swelling, vomiting/or diarrhea, abdominal pain
What are the 6 most common symptoms of a allergic reaction to food?
Milk, eggs, fish, shellfish, wheat, soy, peanuts, and tree nuts
What are the 8 most common food allergens?
Describe dishes, identify ingredients, suggest items, hand deliver food
To prevent allergic reactions with food, what are 4 major things that your staff should be able to do?
Cooking different types of fod in the same fryer oil can cause what?
Putting food on surfaces that have touched allergens can cause what?
Wash, rinse, and sanitize cookware, utensils and equipment after handling a food allergen. Wash your hands and change gloves before prepping food. Use seperate fryers and cooking oils when frying food for customers with food allergies. Prep food allergen food in seperate areas. Label food, and name all food allergens contained in it.
How can cross-contact be avoided? What are the 5 ways to preven it?
To prevent cross-contamination, what should you do when you receive food?
THIS SET IS OFTEN IN FOLDERS WITH...
ServSafe Ch. 1 Keeping Food Safe
ServSafe Ch. 4 The Safe Food Handler
ServSafe Ch. 6 The Flow of Food: Purchasing and Re…
ServSafe Ch. 7 The Flow of Food: Storage
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