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Chapter 6
Forms of contamination 2.4
| Question | Answer |
|---|---|
| What requirements Identify Staff? | Keep a list of food handlers scheduled at time of incident. Interview staff immediately. |
| What mean Cooperate with autorities? | Provide appropriate documentation. |
| What's review procedures? | Determine if standards are being met. Identify if standards are not working |
| What characteristic has food allengers? | A protein in a food or ingredient some people are sensitive to. These proteins occur naturally, etc... |
| What are the allergy's symptoms? | Nausea. Wheezing or shortness of breath. Hives or itchy rashes. Swelling of the body, including the face, eyes, hands, or feet, etc... |
| What are the allergy's reactions? | Symptoms can become serious quickly. A severe reaction, called anaphylaxis, can lead to death. |
| What are the common food allergens? | Milk, eggs, fish, Shellfish (including lobster, shrimp, and crab); wheat, soy, peanuts, Tree nuts, such as almonds, walnuts, and pecans. |
| What characteristic has Service Staff? | Describe the how the dish is prepared, identify ingredients, suggest simple menu items, hand-deliver food to costumer with food allergies. |
| What we have to know in a characteristic from kitchen staff? | Avoid cross contact: DO NOT cook different types of food in the same flyer oil. DO NOT put food on surfaces that have touched allengers. |
| What's one of the requirement of avoid cross contact too? | Wash, rinse, and sanitize cookware, utensils, and equipment after handling an allergen |
Created by:
Jenny Valeriano
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