SERVSAFE: CHAPTER 3 - CONTAMINATION, FOOD

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SERVSAFE: CHAPTER 3 - CONTAMINATION, FOOD

ALLERGENS, AND FOODBORNE ILLNESS EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -27 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: What are some ways to prevent chemicals from contaminating food?

Answer:

the chemicals you use must be approved for use in a foodservice operation, they must also be necessary for the maintenance of the facility; purchase food from approved, reputable suppliers, store chemicals away from prep area, food storage areas, and service areas. chemicals must be separated from food and food-contact surfaces by spacing and partitioning; chemicals must never be stored above food or food-contact surface; use chemicals for their intended use and follow the manufacturers directions; only handle food with equipment and utensils approved for foodservice use; make sure the manufacturers labels on original chemical containers are readable; follow the manufacturers directions and local regulatory requirements when throwing out chemicals

Question 2: What are some ways to avoid cross-contact?

Answer:

check recipes and ingredient labels to confirm that the allergen is not present wash, rinse, and sanitize cookware, utensils, and equipment before prepping food; this includes food prep surfaces; some operations use a separate set of cooking utensils just for allergen special orders make sure the allergen does not touch anything for guests with food allergies including food, beverages, utensils, equipment, and gloves wash your hands and change gloves before prepping food use separate fryers and cooking oils when frying food for guests with food allergies label food packaged on site for retail sale; name all major allergens on the label and follow any additional labeling requirements

Question 3: What are some ways allergic reactions could be prevented?

Answer:

an operations staff should be able to tell guests about menu items that contain potential allergens; when guests say they have a food allergy, service staff and kitchen staff should take it seriously

Question 4: What happens when someone eats a food allergen?

Answer:

when enough of an allergen is eaten, an allergic reaction can occur; this is when the immune system mistakenly considers the allergen to be harmful and attacks the food protein Question 5: What must an operation's staff do when working with a guest to place an allergen special order?

Answer:

• describe dishes: tell guests how the item is prepared; sauces, marinades, and garnishes often

contain allergens.

• identify ingredients: tell guests if the food they are allergic to is in the menu item; identify any secret

ingredients

• suggest items: suggest menu items that do not contain food that the guest is allergic to

• identify the allergen special order: clearly mark or otherwise indicate the order for the guest with the

identified food allergy; this is done to inform the kitchen staff of the guest's food allergy

• deliver food: confirm the allergen special order with the kitchen staff when picking up the food; make

sure no garnishes or other items containing the allergen touch the plate; food should be hand-delivered to guests with allergies; delivering food separately from the other food delivered to a table will help prevent contact with food allergens

Question 6: What are some symptoms of ingesting physical contaminants?

Answer:

bleeding and pain may be the outward symptom, mild to fatal injuries are possible; cuts, dental damage, choking

Question 7: What does the E in ALERT stand for?

Answer:

employees: know who is in your facility, limit access to prep and storage area, identify all visitors and verify credentials, conduct background checks on staff

Question 8: What are some examples of cross contact?

Answer:

cooking different types of food in the same fryer oil; letting food touch surfaces, equipment, or utensils that have touched allergens Question 9: Name the Big Eight food items that account for 90 percent of all allergic reactions in

the US:

Answer:

• milk

• eggs

• fish, such as bass, flounder, and cod

• peanuts

• soy
• wheat
• crustacean shellfish, such as crab, lobster, and shrimp
• tree nuts, such as walnuts and pecans

Question 10: What is cross-contact?

Answer:

when allergens are transferred from food or food contact surfaces containing an allergen to the food served to a guest

Question 11: What does the T in ALERT stand for?

Answer:

threat: identify what you will do and who you will contact if there is suspicious activity or a threat at your operation, hold any product you suspect to be contaminated, contact your regulatory authority immediately, maintain an emergency contact list

Question 12: What is anaphylaxis?

Answer:

a severe allergic reaction that can lead to death

Question 13: What is a food allergen?

Answer:

is a protein in a food or ingredient that some people are sensitive to

Question 14: What is A.L.E.R.T and what does the acronym stand for?

Answer:

ALERT is used to help an establishment identify the points in ones operation where food is at risk; ALERT stands for assure, look, employees; reports, and threat.

Question 15: What is a food defense program?

Answer:

it should address the points in your operation where food is at risk; the food and drug administration had created a tool that can be used to develop a food defense program it based on the acronym ALERT; it can be used to help identify the points in your operation where food is at risk

Question 16: What are the symptoms of ingesting chemical contaminants?

Answer:

symptoms vary depending on the chemical consumed, most illnesses occur within minutes, vomiting and diarrhea are typical, if an illness is suspected call the emergency number and poison control Question 17: How can one prevent physical contaminants from getting in one's food?

Answer:

purchase food from an approved, reputable supplier to prevent physical contamination, closely inspects the food you receive, take steps to make sure no physical contaminate can get into it, this includes making sure that food handlers practice good personal hygiene

Question 18: Who might want to purposefully tamper with your food?

Answer:

terrorists or activists, disgruntled current or former staff, vendors, or competitors; they may use biological, chemical, or physical contaminants maybe even radioactive materials. attacks usually occur on a specific food item, process, or business

Question 19: Why are food labels important to use?

Answer:

they are used to identify allergens in the products that are purchased; federal law requires manufactured products containing one or more of the Big Eight allergens to clearly identify them on the ingredient label