Chapter 3

  1. T or F

    Copper utensils and equipment can cause an illness when used to prepare acidic food.
  2. T or F:

    If you transfer a chemical to a new container you must label it with the name of the chemical.
  3. T or F:

    Delivery people and service contractors are possible food defense risks
  4. T or F:

    Milk is a common food allergen
  5. T or F:

    A person with a shellfish allergy who unknowingly eats soup made with clam juice may experience a tightening of the throat
  6. What toxic metals could cause contamination of acidic food?
    Copper, Lead, Zinc
  7. What are the guidelines for foodservice chemicals?
    • 1. Store chemicals away from food, utensils, and equipment used for food
    • 2. Do not use chemicals where food is being prepared
    • 3. When transfering chemicals to a new container, label them with the name of the chemical
    • 4. Only use lubricants that are made for food equipment
  8. What are two types of physical contaminants?
    • 1. Those that get into food
    • 2. Natural objects that are left in food
  9. Why do you need a food defense program?
    To make it as hard as possible for someone to tamper with it.
  10. What are the common food allergens?
    • Milk & dairy
    • Eggs & egg products
    • Fish & Shelfish
    • Wheat
    • Soy & Soy products
    • Peanuts & tree nuts
  11. What are symptoms of food allegies?
    • Itching around face, mouth, scalp
    • Tightening of the throat
    • Wheezing & shortness of breath
    • Hives
    • Swelling of hands, eyes, face, or feet
    • Abdominal cramps, vomiting, diarrhea
    • Loss of consciousness
    • Death
  12. How can you prevent allergic reactions through your service staff?
    • 1. If a customer says that they have a food allergy, staff should take it seriously. They must describe dishes and identify ingredients which might be allergens.
    • 2. They should suggest simple menu items
  13. How can you prevent allergic reactions through your kitchen staff?
    • 1. Prevent cross-contact by not using the same frying oil for chicken & fish, for example
    • 2. Avoid putting food on surfaces that have touched allergens
    • 3. Wash, rinse, & sanitize cookware utensils & equipment before preparing food.
    • 4. Wash hands & change gloves before preparing food.
    • 5. Assign specific equipment for preparing food for customer with allergies.
    • 6. Use utelsils right out of the sterilizer
  14. 1. How can toxic-metal poisoning occur?
    2. What are some ways to prevent it?
    • 1. If acidic food comes in contact with lead, copper, or zinc utensils or equipment
    • 2. Use only food-grade utensils & equipment
  15. What are some ways of keeping chemicals from contaminating food?
    • 1. Store chemicals away from food, utensils, & equipment used for food
    • 2. Be careful using chemicals while food is being prepared
    • 3. Label chemical containers when transferring a chemical to a new container
    • 4. Only use lubricants that are made for food equipment
  16. What measures can be taken to help ensure the safety of customers with food allergies?
    • Service Staff:
    • Describe dishes so customers now how they are prepared
    • Identify secret ingredients if asked
    • Suggest simple menu items

    • Kitchen Staff:
    • Wash, rinse, & sanitize cookware, utensils, & equipment before preparing food
    • Wash hands and change gloves before preparing food
    • Assign specific equipment for customers with allergies
  17. Eggs & peanuts are dangerous for people with which condition?

    A. FAT TOM
    B. Food allergies
    C. Chemical sensitivity
    D. Poor Personal Hygiene
  18. Cooking tomato sauce in a copper pot can cause which foodborne illness?

    A. Hemorrhagic colitis
    B. Foodborne infection
    C. Toxic-metal poisoning
    D. Staphylococcal gastroenteritis
  19. To prevent chemical contamination, chemicaks should be stored _________ food & utensils.
    Away from
  20. Itching & tightening of the throat are symptoms of what ?

    A. Hepititis A
    B. Food Allergy
    C. Hemorrhagic colitis
    D. Ciguatera fish poisoning
  21. To prevent food allergens from being transferred to food,

    A. clean & sanitize utensils before use
    B. buy food from approved, reputable suppliers
    C. store cold food at 41°F or lower
    D. avoid pewter tableware and copper cookware
  22. What three points should be a food defense program focus on to prevent possible threats to food?

    A. Inspection reports, HACCP program, invoices
    B. Human elements building interior, building exterior
    C. Plant toxins, temperature logs, personal hygiene
    D. Cleaning schedules, labeling procedures, FAT TOM
  23. T or F:

    Copper utensils & equipment can cause illness when used to prep acidic food
  24. List 6 common food allergens
    • 1. Milk
    • 2. Eggs
    • 3. Fish
    • 4. Wheat
    • 5. Soy
    • 6. Nuts -- tree & peanut
  25. What should you do if a customer is having an allergic reaction to food?
    Call 911
  26. List 4 symptoms of an allergic reaction might have
    • 1. Itching about the face
    • 2. Swelling
    • 3. Tightening of the throat
    • 4. Abdominal cramps
  27. What three practices can help staff prevent cross-contamination with food allergens?
    • 1. Wash, rinse, sanitize
    • 2. Wash hands, change gloves
    • 3. Specific equipment for those with food allergies
Card Set
Chapter 3
Contamination, Food Allerges, and Foodborne illness