ServSafe Chapter 3 Flashcards

Questions and Answers

Which of the following are toxic metals? (Select all that apply)

Copper (correct)

Zinc (correct)

Lead (correct)

Iron

What is toxic-metal poisoning?

Illness caused when toxic metals are absorbed from utensils or equipment containing them.

Which of the following are examples of chemical hazards? (Select all that apply)

Machine lubricants (correct)

Cleaners (correct)

Metal shavings

Sanitizers (correct)

What are steps to prevent chemical contamination?

Store chemicals away from food areas, follow manufacturer directions, ensure labels are readable, use approved equipment, and purchase from reputable suppliers. Signup and view all the answers

Which of the following are examples of physical hazards? (Select all that apply)

Metal shavings from cans Signup and view all the answers

What steps can food handlers take to prevent physical contamination?

Tie hair back, remove jewelry, wear plastic gloves, avoid acrylic nails, keep food prep areas clean, inspect food upon receipt. Signup and view all the answers

What is food defense?

Program developed to prevent deliberate contamination of food. Signup and view all the answers

What does A.L.E.R.T. stand for?

Assure products are safe, Look for threats, Employees follow security guidelines, Reports are maintained, Threats are reported. Signup and view all the answers

What is a food allergen?

A protein in food that causes a negative reaction in a person's body. Signup and view all the answers

What are the symptoms of a food allergy? (Select all that apply)

Hives Signup and view all the answers

Which of the following are the most common food allergens? (Select all that apply)

Wheat Signup and view all the answers

What steps can be taken to prevent food allergens?

Describe menu items, identify ingredients, suggest simple items, deliver food separately. Signup and view all the answers

What is cross-contact?

The transfer of an allergen from a food containing an allergen to a food that does not contain an allergen. Signup and view all the answers

What steps can be taken to prevent cross-contact?

Wash and sanitize equipment, wash hands, assign specific equipment, label food with allergens. Signup and view all the answers

Study Notes

Toxic Metals

Toxic metals include lead, copper, and zinc, which pose risks to human health.

Toxic-Metal Poisoning

Illness occurs when toxic metals are absorbed from contaminated utensils or equipment.

Chemical Hazards

Common examples of chemical hazards in food service are cleaners, sanitizers, polishes, and machine lubricants.

Preventing Chemical Contamination

Store chemicals away from food prep and service areas.
Follow manufacturer's directions for using and disposing of chemicals.
Ensure labels on chemicals are readable.
Use equipment and utensils approved for foodservice when handling food.
Purchase chemicals only from approved, reputable suppliers.

Physical Hazards

Physical hazards in food include metal shavings, staples, glass, plastic shards, dirt, jewelry, and body parts like hair and bandages.

Preventing Physical Contamination

Tie back hair or use hairnets while preparing food.
Remove all jewelry except simple wedding bands.
Wear plastic gloves if hands or fingers are bandaged.
Avoid acrylic nails in food preparation.
Maintain clean food prep areas, free from trash.
Inspect food carefully upon receipt from suppliers.

Food Defense

Food defense is a program designed to prevent intentional contamination of food.

A.L.E.R.T. Program

A.L.E.R.T. stands for:
- Assure safe product reception.
- Look for safety threats within the establishment.
- Employees should adhere to security guidelines.
- Maintain accessible reports on food security.
- Identify and report food safety threats to authorities.

Food Allergens

Food allergens are proteins that cause adverse reactions in individuals, potentially leading to serious health issues.

Symptoms of Food Allergy

Common symptoms include nausea, wheezing, hives, facial swelling, abdominal cramps, diarrhea, and can lead to death in severe cases.

Common Food Allergens

Major allergens include milk, eggs, fish, shellfish, wheat, soy, peanuts, and tree nuts.

Preventing Food Allergens

Servers should describe food preparation methods, identify ingredients, suggest simple menu options, and ensure food for allergy-prone patrons is delivered separately.

Cross-Contact

Cross-contact refers to the transfer of allergens from an allergenic food to a non-allergenic food, posing health risks.

Preventing Cross-Contact

Wash, rinse, and sanitize all cookware and utensils.
Change gloves and wash hands prior to preparing allergen-free food.
Assign specific equipment for food preparation for allergic customers.
Label onsite packaged food with allergen information.

Description

Explore the flashcards from ServSafe Chapter 3, focusing on toxic metals, their poisoning effects, and chemical hazards in food safety. This quiz aids in understanding essential safety measures to prevent chemical contamination in food environments.