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19 Cards in this Set
- Front
- Back
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what is physical contaminants in the food
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when objects gets into food
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what the sources of physical contaminants
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metal shaving, wood, fingernails, staples, bandages, glass, jewelry, dirt, fruit pit, bones
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what are the symptoms of consuming physical contaminated food
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cuts
dental damage choking |
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what are the prevention measures for physical contaminants
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approved/reputable supplier
inspect food good personal hygiene |
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what are the sources of chemical contaminants
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cleaners, sanitizers, polishes, machine lubricants, pesticides, deodorizers, first-aid products, health/beauty products
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what are the typical symptoms of consuming chemical contaminated food
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vomit and diarrhea
refer to MSDS |
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what are the prevention measures for chemical contaminants
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approved/reputable supplier
away from prep/food-storage/service areas use for what they intended use use only approved utensils/equipment factory's chemical label on container, properly dispose |
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what program shuld address the point in your operation where food is at risk
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food defense proram
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what is the acronym for food defense program
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A-assure
L-look E-employees R-report T-threat |
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Assure (ALERT)
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make sure product is from safe source
supervise deliveries use suppliers who practice food defense request delivery vehicle be locked/sealed |
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Look (ALERT)
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monitor security of product
limit access to prep/storage area create a system for handling damaged products chemical in a secure location train staff to spot food defense threat |
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Employee (ALERT)
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know is in your facility
limit access to prep/storage area identify visitor background check on staff |
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Report (ALERT)
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keep information related to food defense accessible
logs office files staff files food defense self-inspection |
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Threat (ALERT)
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know what to do & who to call if a suspicious activity occur
hold product you suspect to be contaminated contact authority immediately maintain emergency contact list |
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what are some of the allergy symptoms
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nausea, wheezing/shortness of breath
hives/rashes swelling vomit/diarrhea abdominal pain |
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what is minimum amount of person should be available for answering questions related to menu
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1 per shift
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list the responsibilities of the person whose job is to answer customer's question about the menu
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describe dishes: how is it prepared
identifying ingredients suggesting item: suggest simple menu items delivering food |
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describe cross contact
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allergens are not transferred to food serving to the customer
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what are some of the ways to avoid cross contact
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wash cookware, utensils and equipment
wash hand/change gloves use separate fryers/oil prep food in different area label |
