ServSafe Chapter 3 Flashcards

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.