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What requirements Identify Staff?
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What mean Cooperate with autorities?
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Chapter 6

Forms of contamination 2.4

QuestionAnswer
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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