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Chapter 6 Test

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1.
What we have to know in a characteristic from kitchen staff?
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2.
What characteristic has Service Staff?
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3.
What are the common food allergens?
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4.
What mean Cooperate with autorities?
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5.
What requirements Identify Staff?
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6.
What are the allergy's reactions?
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7.
What's one of the requirement of avoid cross contact too?
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8.
What are the allergy's symptoms?
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9.
What characteristic has food allengers?
A.
Wash, rinse, and sanitize cookware, utensils, and equipment after handling an allergen
B.
Symptoms can become serious quickly. A severe reaction, called anaphylaxis, can lead to death.
C.
Nausea. Wheezing or shortness of breath. Hives or itchy rashes​. Swelling of the body, including the face, eyes, hands, or feet, etc...
D.
Describe the how the dish is prepared, identify ingredients, suggest simple menu items, hand-deliver food to costumer with food allergies.
E.
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.
F.
Provide appropriate documentation.
G.
Keep a list of food handlers scheduled at time of incident. Interview staff immediately​.
H.
Milk, eggs, fish, Shellfish (including lobster, shrimp, and crab); wheat, soy, peanuts, Tree nuts, such as almonds, walnuts, and pecans.
I.
A protein in a food or ingredient some people are sensitive to. These proteins occur naturally​, etc...
Type the Question that corresponds to the displayed Answer.
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10.
Determine if standards are being met​. Identify if standards are not working

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Created by: Jenny Valeriano
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