Forms of contamination 2.4
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| What requirements Identify Staff? | Keep a list of food handlers scheduled at time of incident. Interview staff immediately.
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| What mean Cooperate with autorities? | Provide appropriate documentation.
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| What's review procedures? | Determine if standards are being met. Identify if standards are not working
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| What characteristic has food allengers? | A protein in a food or ingredient some people are sensitive to. These proteins occur naturally, etc...
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| 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...
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| What are the allergy's reactions? | Symptoms can become serious quickly. A severe reaction, called anaphylaxis, can lead to death.
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| 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.
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| 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.
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| 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.
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| What's one of the requirement of avoid cross contact too? | Wash, rinse, and sanitize cookware, utensils, and equipment after handling an allergen
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