Forms of Contaminations
How do you control different bacteria from spreading from the food to the people?
Control time and temperature
A consumer orders a Fettuccine Alfredo with a milk allergy. The cooks are notified and substitutes heavy cream with cashew cream, carefully following the recipe.
Did the cooks do the right thing?
Yes. When there is a way to change a recipe pay attention and make sure to correctly substitute the ingredients out.
True or False: a fungi is a type of biological toxin
True
True or False: it is okay to use the same cutting board used for chicken to cut steak on
False: Always get a different cutting board or washing the current board when using different foods
How do you control having viruses from spreading from the food to consumers?
Practice correct personal hygiene
Name three of the nine common food allergens.
Milk, Wheat, Peanuts, Sesame. Eggs, Soybeans, Fish, Tree nuts, Shellfish
Name someone or something that would deliberately contaminate food
Terrorists/activists
Disgruntled staff
Vendors
Competitors
True or False: chemicals cane be stored above food or food-contact surfaces
False: Chemicals must be stored completely separate from food/food prep
Name three of the possible symptoms of foodborne illnesses.
Diarrhea, Vomiting, Fever, Nausea, Abdominal cramps, Jaundice
A consumer ordered a Chicken Caesar Salad and the kitchen used the same bowl used for seafood to put/season the chicken in (the consumer has a seafood allergy).
Is the kitchen doing the right thing
No. NEVER use the same bowl for different ingredients. Always use a different bowl or wash the previous bowl out.
What does a parasite need to live and reproduce?
A host
Who is someone that is at a higher risk of getting sick from eating poorly cooked food (3 possible answers)
Children
Elderly
The Sick
What does FATTOM stand for
Food Acidity Temperature Time Oxygen Moisture
Name 4 of the possible symptoms that can indicate a consumer is having an allergic reaction.
Fever, Hives, Tingling in mouth, Bruising, Sneezing, Coughing, Diarrhea, Rash, Swollen tongue, Difficulty Breathing, Dizziness
True or false: Toxins can be killed by cooking or freezing
False
True or False: Always take note and make sure to alert the kitchen staff when someone has a certain food allergy
True
`Who am I?
I am commonly linked with ready-to-eat food.
I am found in the feces of infected people.
Excluding staff with jaundice can stop me.
Handwashing can stop me.
Hepatitis A
What is the name of the common top food allergens?
The Big Nine
What is the acronym on making sure that food is very difficult to tamper with?
A.L.E.R.T
What is a way that parasites can be prevented from being in the food/served to the consumer?
Purchase food from approved suppliers