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3 Cards in this Set
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- Back
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What are some ways to keep chemicals from contaminating food?
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•Make sure chemicals are approved for use in a food service operation.
•Purchase chemicals from approved, reputable suppliers. •Store chemicals away from prep areas, food - storage areas and service areas. •Separate chemicals from food and food contact surfaces by spacing and partitioning. •Do not store chemicals above food or food - contact surfaces. •Use chemicals for their intended use and follow manufacturer's direction. •Only handle food with equipment and utensils approved for food service use. •Make sure the manufacturer's labels on original chemical containers and are readable. •Keep MSDS current, and make sure they are accessible to staff at all times. •Follow the Manufacturer's directions and local regulatory requirements when throwing out chemicals. |
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What are do MN r of the ways to prevent the deliberate contamination of food.
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•Make sure that the products you receive are from safe sources.
•Monitor the security if products in the operation. •know who is in the operation. •Keep information related to food defense accessible. •Identify what you will do and who you will contact if there is suspicious activity or a threat at your operation. |
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What measures can be taken to help ensure the safe of customers with food allergies?
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SERVICE STAFF:
•Describe dishes so customers know how they prepared. •Tell customers if the food they ate allergic to is in the menu item. •Identify any secret ingredients. •Suggest menu items that do not contain the food that the customer is allergic to. •Clearly mark the order for the guest with the identified food allergy. •Deliver food separately from other delivered to a table. KITCHEN STAFF: Check recipes and ingredient labels to confirm that the allergen is not present. •Wash, rinse, and sanitize cookware, utensils, and equipment before prepping food. •Make sure the allergen does not touch anything for customers with food allergies, including food, beverage, utensils, equipment, and gloves. •Wash your hands and change your gloves before prepping food. •Use separate fryers and cooking oils when frying food for customers with food allergies. •Label food packages on - site for retail sale. Name all major allergens on the label, and follow any additional labeling requirements. |
