Food Safety Basics
Food Allergy Basics
Sanitizing and Cleaning
Celiac Disease/Gluten Free Diets
Contamination
100
What is the temperature danger zone range?
41-135
100
The most common food allergies
Milk, wheat, egg, soy, fish, shellfish, peanut, treenuts
100
If a food contact surface is in constant use, how often must it be cleaned and sanitized?
Every 4 hours
100
Gluten is a set of proteins in these three food products
Wheat, rye, barley
100
Occurs when one food comes into contact with another food and their proteins mix
Cross contact
200
Food stored in a dry-storage area should not be...
Touching the walls
200
How soon do food allergic reactions occur?
within minutes of a few hours
200
What is one thing that is ineffective to remove food proteins?
Water and hand sanitizer
200
Name 3 symptoms of celiac disease
Diarrhea, weight loss, fatigue, anemia, vomiting, poor appetite, steatorrhea, bloating, indigestion
200
When a board used to cut raw chicken is also used to cut vegetables, this is an example of...?
Cross contamination
300
When using bottom to top shelving order, what determines the best placement of food in a cooler?
Minimal internal cooking temperature of food
300
The name of a severe allergic reaction and what is normally administered
Anaphylaxis/ Anaphylactic shock/ epi-pen
300
Name two procedures to do before making a food allergic customer's meal
Washing hands with warm water and soap, wiping down surfaces with disposable paper towels and sanitizer, changing aprons
300
Explain why oats are/are not gluten free
Oats are naturally gluten free, but because of processing contamination with wheat, most are not gluten free
300
All of the following are sources of cross contact except: A. cutting boards B. utensils C. cooking oils D. steam E. All of these are sources of cross contact
E
400
First step in cooling TCS food
Cool food from 135 to 70 within 2 hours
400
Name 2 mild symptoms and 2 severe symptoms of a food allergic reaction
Mild: hives, rashes, swelling, itching, abdominal cramps, diarrhea, vomiting Severe: wheezing, hives, vomiting, loss of consciousness, drop in blood pressure, trouble breathing, anaphylactic shock
400
Name two pieces of equipment that should be purchased separately because of the difficulty to remove all food proteins
Toasters, waffle makers, fryers, auto slicers, colanders
400
Identify one similarity between celiac disease and food allergies
Both have strict avoidance of offending allergen Both have broad range of symptoms
400
What is unacceptable to do after you make a mistake with a food allergic customer's order?
Remove the offending ingredient and re-serve the order
500
What does HACCP stand for? Name one of the steps and what order it is in (must be the correct step to get points)
Hazard Analysis and Critical Control Points 1) Conduct a Hazard Analysis 2) Determine CCP 3) Establish Critical Limits 4) Establish monitoring procedures 5) Establish Corrective Actions 6) Establish Verification Procedures 7) Establish record keeping and documentation procedures
500
What is the difference between a food allergy and a food intolerance?
Food allergy: immune response to a food that the body mistakenly believes is harmful; no cure Food intolerance: do not involve immune system, less severe outcomes
500
Dish soap is effective in removing food proteins. Explain why or why not.
False- dish soap leaves trace amounts of food proteins on table surfaces because it is not rinsed as well as if you were to wash under running water in the sink. Allergens are left behind on the table.
500
Can you be born with celiac disease?
No. You are only born with the genetic predisposition to get it and it is usually triggered through some event in your life- usually something stressful like pregnancy or illness.
500
What color are allergen-free kitchen-ware?
Purple
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