Types of Contamination
These are the 3 main types of food contamination.
What are Biological, Physical, and Chemical?
This is the what the acronym for A.L.E.R.T stands for.
What is Assure, Look, Employees, Reports and Threats?
Cleaner, sanitizer, or polish is an example of this contaminant.
What is chemical?
A protein that causes an allergic reaction
What is an allergen?
The best way to prevent contamination.
What is practicing good personal hygiene?
This contaminant includes bacteria, viruses, and fungi.
What is biological?
This organization should be notified during a suspected foodborne illness outbreak
What is the local regulatory authority?
Glass, hair, metal shavings, or staples
What is a physical contaminant?
DAILY DOUBLE!
Milk, eggs, fish, shellfish, wheat, soy, peanuts, tree nuts, sesame
What are the Big 9 allergens?
The most responsible for keeping food safe.
Who are managers and food handlers?
This contaminant is the most common cause of foodborne illness.
What is biological?
The first step to take if food is suspected to have caused an illness.
What is gather information and isolate the product?
This is where chemicals should be stored in a food service operation.
What is away from food and food contact sources?
When allergens are transferred from one food to another
What is cross-contact?
Store food in sealed, labeled containers away from chemicals
How can you protect food during storage?
Transfer of pathogens from one surface or food to another
What is cross-contamination?
This is the "E" in ALERT.
What are Employees?
Dispose of contaminated food and clean area properly
What should you do if a chemical spill occurs near food?
DAILY DOUBLE!
Inform the kitchen, avoid cross-contact, use clean utensils
What should you do if a customer reports an allergy?
This contaminant is most likely if a food handler sneezes near food.
What is biological contamination?
Clean and sanitize equipment between uses; separate raw and ready-to-eat foods
What is one way to prevent cross-contamination?
DAILY DOUBLE!
Protecting food from intentional contamination or sabotage
What is food defense?
DAILY DOUBLE!
This type of kitchenware should not be used with acidic foods.
What are items made of copper, zinc, or pewter?
Hives, swelling, nausea, vomiting, difficulty breathing, anaphylaxis
What are common symptoms of an allergic reaction?
This is the most important reason for food safety training.
What is to prevent food borne illness and protect customers?