Chemical Contaminants Physical Contaminants The Deliberate Contamination of Food Food Allergens Random

100

What are chemical contaminants?
These are responsible for many cases of foodborne illness.

100

What is physical contamination?
This is the result when objects get into food or natural objects are left in the food.

100

What is food defense?
A _____ ______ program should deal with points in your operation where food is at risk.

100

What is food allergy?
A ______ ______ is the body's negative reaction to a particular food protein.

100

What is food allergies?
Eggs and peanuts are dangerous for people who have ______ ________.

200

What is lead?
This is found it pewter, which can be used to make pitchers and other tableware.

200

What are fish bones?
This can become a physical contamination if a fish fillet is not prepared correctly and this natural object is left in the fillet.

200

What is radioactive?
In addition to biological, chemical, and physical contaminants, _____________ materials are also a concern.

200

What is service?
When attempting to prevent allergic reactions, _______ staff should be able to describe dishes, identify ingredients, and suggest simple menu items.

200

What is toxic-metal poisoning?
Cooking tomato sauce in a copper pot may cause this foodborne illness.

300

What is Copper?
This is sometimes found in cookware, such as pots and pans.

300

What is metal shavings?
This can become a physical contaminant if a can is not opened with care.

300

What is human?
In addressing food defense threats in your operation, things such as verifying the identity of applicants (such as checking references), and not allowing one employee to be alone in food preparation areas, would fall in the _________ elements category.

300

What is kitchen?
When attempting to prevent allergic reactions, ______ staff must ensure that allergens are not transferred from food containing, an allergen to the food served to the customer.

300

What is allergens?
Milk and dairy products, eggs and egg products, fish and shellfish, wheat, soy and soy products, and peanuts and tree nuts are all common food ________.

400

What is toxic-metal poisoning?
This can be caused if acidic food is stored in or prepared with equipment containing metals such as zinc, lead, or copper.

400

What is fingernails, hair, and bandages?
_____, _____, and _____ can become physical contaminants if good personal hygiene is not observed carefully.

400

What is terrorists, activists, current or former employees, vendors, and competitors?
When considering the deliberate contamination of food, these people are the ones who would knowingly contaminate food. (You only need one)

400

What is cross-contact?
_____-_________ occurs when allergens are transferred from food containing an allergen to the food served to the customer.

400

What is food defense?
Human elements, building interior, and building exterior are three points that a _____ ______ program should focus on to prevent possible threats to food.

500

What are guidelines to prevent chemical contaminants?
Storing chemicals away from food and items used to prepare food, following manufacturers' directions when using chemicals, using care when using chemicals while food is being prepared, always marking chemical containers CLEARLY, and only using lubricants that are made for food equipment.

500

What are staples?
_______ from cartons may become physical contaminants if care is not taken.

500

What is interior?
Limiting access to doors, windows, roofs, and food-storage areas would fall in the category of ______ elements when addressing food defense threats in your operation.

500

What is itching in and around the mouth, face, or scalp, tightening in the throat, wheezing or shortness of breath, hives, swelling of the face, eyes, hands, or feet, abdominal cramps, vomiting, or diarrhea, loss of consciousness, or death?
_______, ________, and _________ are three symptoms that could occur when someone has a negative reaction to a particular food protein. (Eight possible answers)

500

What is Danielle?
_______ is the best discussion leader you have had in this class.

Contamination, Food Allergens, and Foodborne Illness

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