Cross-Contact/Food Labels
Allergens
ALERT
Physical Contaminants
Chemical Contaminants
100
A chef cut shrimp on a cutting board and without washing another chef used the same cutting board to cut shrimp.
What happened here?
Cross-Contact
100
A wheat bread sandwich with peanut butter and jelly.
What is the food allergen in this food?
Wheat/gluten and peanuts.
100
The manager supervised product deliveries for his restaurant. What letter of the ALERT acronym is he following?
A- Assure
100
What are some of the common physical objects that get in food?
Metal shavings, fingernails, staples, bandages, jewelry, and dirt.
100
There is an unlabeled cleaner in the food storage room. What do you do with it?
Remove it from the area and dispose of any unlabeled chemicals.
200
After peeling peanuts an employee prepped a non-peanut salad without changing gloves. Someone ate the salad and became seriously ill.
How did this food get contaminated?
The chef didn't change gloves.
200
A customer eats a soup and begins having stomach pains and a rash on their face. What most likely caused the illness?
They are having an allergic reaction.
200
Working for a new company the manager gives you and your coworker special keys to a storage room. Is he following the correct safety protocols?
Yes, he's following the Look protocol of ALERT.
200
A guest eats a slice of apple pie. They choke on an apple seed. What kind of contaminant did they discover?
A naturally occurring physical contaminant.
200
A chef did not allow the sanitizer to dry before touching food. The food is allowed to go out and the guest starts vomiting.
What happened?
A chemical contaminant got in the food.
300
What allergens are in this food?
Milk and Pine nuts
300
What Big 8 Allergen could be in this soup?
Fish/Crustaceans/Shellfish
300
A guest walks into the kitchen and starts chatting with an employee they know. What letter of alert is violated?
The letter E is violated as the employees/people in the back were not verified.
300
A chef sees a suspicious shaving in the food. He does not recognize it as an ingredient. Should he keep the food back and why?
He should because it could be a physical contaminant.
300
A chef recently sanitizes a counter top, how does he prevent contamination from happening?
He ensures the chemical dries and is the correct chemical to use.
400
After prepping lobster a chef washed his hands and all of his surfaces and utensils. He then changed his gloves and began prepping some chicken breast.
How was cross-contact successfully avoided?
He washed his hands, washed his surfaces and utensils, and changed his gloves.
400
A waiter recommends the burger. The waiter does not mention the ingredients in the burger. Later the guest gets very sick and goes to the hospital.
What could the waiter have done to avoid this?
He could have informed the guest about potential allergens in the food.
400
The manager does a self-inspection of his restaurant, he finds one of the employees did not take off their jewelry, he fired them. What letter of ALERT did the manager use?
He used the r for report to ensure food was safe.
400
What are ways to prevent physical contamination?
Closely inspect foods and practicing good personal hygiene.
400
Where can food get contaminated in an establishment?
What is everywhere?
500
How are allergens presented on food labels?
What is in parentheses following ingredients or showing in a 'contains' statement at the end of the food label?
500
A person starts swelling at the throat and face. They cannot breathe and start going blue. What is most likely occurring?
Anaphylaxis
500
An employee finds a nail in a dish before it goes out. What is the correct protocol?
Hold the food and contact your manager or the nearest authority.
500
A chef cuts himself with a knife. He bandages himself and continues cooking. What is the threat posed to the food?
Biological and physical contamination.
500
What types of kitchenware can be at risk for chemical contamination?
What is pewter, copper, zinc, and painted pottery?