Questions and Answers
What is physical contamination?
Physical contamination can occur when foreign objects get into food or when natural objects are left in food.
What should be done to prevent physical contamination during food handling?
Closely inspect the food you receive and take steps to ensure food will not become physically contaminated during its flow.
What are chemical contaminants?
Chemical contaminants can come from common substances within an operation.
How can chemical contamination be prevented?
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What are some common food allergens?
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What should service staff do regarding potential allergens?
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What should a food handler have done differently if they stored a sanitizer spray bottle above a prep table?
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Eggs and peanuts are dangers for people with which condition?
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Wheezing and shortness of breath are symptoms of what?
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What should food handlers do to prevent allergens from being transferred to food?
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To prevent the deliberate contamination of food, what should a manager know?
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What are some ways to keep chemicals from contaminating food?
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What are ways to prevent the deliberate contamination of food?
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What measures can be taken to ensure the safety of customers with food allergies?
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Study Notes
Physical Contamination
- Occurs when foreign objects enter food, including natural objects like fish bones.
- Prevention includes closely inspecting received food and ensuring safe food flow within operations.
Chemical Contamination
- Arises from common substances; prevent by using food-safe utensils and storing chemicals away from food.
- Follow manufacturer's guidelines to reduce risk and implement a food defense program to minimize tampering risk.
Food Allergens
- Common allergens include milk, eggs, fish, shellfish, wheat, soy, peanuts, and tree nuts.
- Staff must inform customers about allergens in menu items and prevent cross-contact in the kitchen.
Safe Storage of Chemicals
- Chemicals should be stored away from food areas, and not above food items or surfaces.
- Use only approved chemicals for food service, keeping MSDS accessible and current.
Preventing Allergen Transfer
- Clean and sanitize utensils after use to prevent allergen cross-contact.
- Kitchen staff should be vigilant to avoid transferring allergens from one food item to another.
Deliberate Contamination Prevention
- Managers should monitor facility security, know personnel on-site, and have protocols for suspicious activity.
- Essential to document food security measures and maintain access to relevant information.
Safety Measures for Allergic Customers
- Staff training on food allergens and their symptoms is crucial for customer safety.
- Ensure safe food handling practices to accommodate food allergies effectively.
Key Questions for Understanding
- Recognize prevalent allergens and their dangers, such as food allergies from eggs and peanuts.
- Remember symptoms of allergic reactions, including wheezing and shortness of breath.
- Understand security measures to prevent chemical contamination and deliberate food tampering.
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Description
This quiz covers the key concepts from Chapter 3 on food safety, focusing on physical and chemical contamination in food. Flashcards will help reinforce your understanding of the definitions and preventive measures to ensure food safety. Test your knowledge and prepare for related questions effectively.