Food Safety and Sanitation Week 2 Hw
M.M.
Week 2 Assignment
1. Please identify the three types of contaminants and provide examples of each. (The word count criterion does not apply to this question.)
a. Chemical contaminants
i. Toxic metals such as lead in tableware, copper found in pans or zinc from galvanized kitchen items can make its way into food and cause toxic metal poisoning ii. Foodservice Chemicals from cleaners, machine lubes, etc. can contaminate food if not used, stored or labeled correctly(3-30)
b. Physical contaminants- any foreign object that makes its way into food or natural object left in food.
i. Latex pieces broken off from food handlers gloves ii. Egg shells in scrambled eggs.
c. Deliberate contamination- contamination that is intentionally by a person.
i. Spitting in a kettle of soup (National Restaurant Association, p 3-1 - 3-5)
2. What are the most common types of allergens?
Most Common Types of Allergens are
Milk and Dairy Products
Eggs and egg products
Fish and shellfish
Wheat
Soy and soy products
Peanuts
Symptoms of an allergic reaction include
Itchiness-mouth/face/scalp
Closing up of the throat
Wheezing and difficulty breathing
Hives
Swelling-Face/eyes/hands/feet
Stomach cramps, diarrhea and vomiting
Losing consciousness
Death in some cases Restaurant staff should be trained to know the most common type of food allergens and what their role is in preventing allergens from contaminating other food. Servers/service staff (or at least one person on each shift) should be available to answer any questions that a guest may have. They should be able to:
Describe the dishes on the menu, explaining each 's preparation methods and any sauces, marinades or garnishes since they frequently are prepared with food allergen products.
Identify ingredients or "secret" ingredients in dishes. Even if you don’t want to let the secret out, but it’s necessary to let employees know so they are able to inform a guest who asks.
Suggest less complex
Week 2 Assignment
1. Please identify the three types of contaminants and provide examples of each. (The word count criterion does not apply to this question.)
a. Chemical contaminants
i. Toxic metals such as lead in tableware, copper found in pans or zinc from galvanized kitchen items can make its way into food and cause toxic metal poisoning ii. Foodservice Chemicals from cleaners, machine lubes, etc. can contaminate food if not used, stored or labeled correctly(3-30)
b. Physical contaminants- any foreign object that makes its way into food or natural object left in food.
i. Latex pieces broken off from food handlers gloves ii. Egg shells in scrambled eggs.
c. Deliberate contamination- contamination that is intentionally by a person.
i. Spitting in a kettle of soup (National Restaurant Association, p 3-1 - 3-5)
2. What are the most common types of allergens?
Most Common Types of Allergens are
Milk and Dairy Products
Eggs and egg products
Fish and shellfish
Wheat
Soy and soy products
Peanuts
Symptoms of an allergic reaction include
Itchiness-mouth/face/scalp
Closing up of the throat
Wheezing and difficulty breathing
Hives
Swelling-Face/eyes/hands/feet
Stomach cramps, diarrhea and vomiting
Losing consciousness
Death in some cases Restaurant staff should be trained to know the most common type of food allergens and what their role is in preventing allergens from contaminating other food. Servers/service staff (or at least one person on each shift) should be available to answer any questions that a guest may have. They should be able to:
Describe the dishes on the menu, explaining each 's preparation methods and any sauces, marinades or garnishes since they frequently are prepared with food allergen products.
Identify ingredients or "secret" ingredients in dishes. Even if you don’t want to let the secret out, but it’s necessary to let employees know so they are able to inform a guest who asks.
Suggest less complex
Cited: National Restaurant Association (2008). ServSafe Course book. Upper Saddle River, N.J. London: Prentice Hall Pearson Education distributor. (Pp3-1, 4-13)