Chapter 3 Contamination, food allergies & foodborne illnesses
The three different contaminants in food service
What is Biological, Physical and Chemical
What type of kitchenware and equipment is not safe for food.
Pewter, copper and some types of painted pottery
What is assure, look, employees, reports and threats
This is based on the acronym for ALERT
What is the best way to keep food safe?
A certified protection manager
What are animals, air and water?
presence of harmful pathogens found in food.