physical or chemical contamination
broken glass in salad
physical contamination
This is the single most important personal hygiene practice to prevent food contamination
What is proper handwashing?
This symptom is one of the most common and can appear as small, red, itchy spots on the skin.
What are hives (rash)?
This is the very first thing a server should do if a guest says they have a food allergy.
What is tell the kitchen/chef and confirm ingredients?
This allergen is commonly found in milk, cheese, butter, and yogurt.
What is dairy (milk)?
A bandage that falls off into a salad is an example of this type of contamination.
What is physical contamination?
Raw meat should always be stored on these shelves in a refrigerator to prevent contaminating ready-to-eat foods.
What are the lowest shelves?
Sneezing, itchy eyes, or a runny nose after eating an allergen are examples of these symptoms.
What are allergy-related respiratory symptoms?
To prevent allergic reactions, food handlers should always check this before using a new ingredient.
What are food labels (ingredient lists)?
This allergen is commonly found in eggs and baked goods like cakes, cookies, and pasta.
What are eggs?
This type of contamination can occur when cleaning sprays are used near uncovered food.
What is chemical contamination?
These two steps must be followed every time before and after using a cutting board to prevent cross-contamination.
What are wash and sanitize?
This symptom can occur in the mouth or throat, causing tingling, swelling, or difficulty swallowing.
What is swelling of the throat/mouth?
This common mistake in the kitchen can cause allergen cross-contact when using utensils, equipment, or fryers.
What is using the same equipment/utensils for allergen and non-allergen foods?
This allergen is often found in breads, cereals, and pasta because they are made with wheat flour.
What is wheat?
If a sanitizer bucket is stored above produce in the walk-in cooler, this type of contamination can occur.
What is chemical contamination?
This piece of equipment should be used to check the internal cooking temperature of food to ensure it’s at a safe temperature.
What is a food thermometer?
Nausea, vomiting, or diarrhea after consuming an allergen are examples of this type of symptom.
What are gastrointestinal symptoms?
When preparing food for a guest with an allergy, the work area, utensils, and equipment must all be ___ first.
What is washed, rinsed, and sanitized?
This allergen can be hidden in sauces, imitation crab, and salad dressings as a thickener.
What is soy?
The first step a food handler should take if food has been contaminated by chemicals is this.
What is set the food aside, label it “Do Not Use,” and notify a manager?
Name three specific ways to prevent cross-contamination when storing, preparing, or serving food.
What are the separate equipment for raw/ready-to-eat foods, cleaning and sanitizing surfaces between tasks, storing chemicals away from food, using gloves correctly, and proper labeling of allergens?
This is the most dangerous, life-threatening reaction to food allergens, which can cause shock and difficulty breathing.
What is anaphylaxis?
These four steps must be followed by staff when handling a guest’s food allergy request.
What are: describe menu items accurately, identify any hidden ingredients, prevent cross-contact, and deliver the meal separately to the guest?
These shellfish, like shrimp, crab, and lobster, are one of the top food allergens.
What is crustacean shellfish?