ServSafe Chapter 2 part 2

ServSafe Chapter 2

Deliberate Contamination of Food

Most contamination happens accidentally however there are people who may try to contaminate food deliberately.

These groups include

• Terrorists or Activists

• Disgruntled current or former staff

• Vendors

• Competitors

Multiple Choice

Which one of these groups could deliberately contaminate food?

• An employee that got fired

• A customer with cancer

• An elderly employee

• A pregnant employee

The FDA created a tool to develop a defense system against deliberate contamination of food

• A

• L

• E

• R

• T

A - Assure

Make sure that items you receive are from safe sources

Supervise product deliveries

Use ARS

Request delivery vehicles are locked

Multiple Choice

Which one of these steps would help you to ASSURE that your food is safe from deliberate contamination of food?

• Supervise product delivery

• Conduct background checks on delivery persons

• Keep receiving logs

• Maintaining an emergency contact list

L - Look

Monitor the security of products in the facility

Limit access to prep and storage areas

Store chemicals in a secure location

Train staff to spot threats

Multiple Choice

Which one of these would help you to monitor the security of your food?

• Locking doors to storage areas

• Verifying credentials

• Hold contaminated products

• Monitor suspicious activity

E - Employees

• Know who is in the facility

• Limit access to prep and storage areas

• Identify all visitors to the kitchen

• Conduct background checks on staff

Multiple Choice

Which one of these steps would help you to know who is in your facility?

• Supervise product delivery

• Conduct background checks on delivery persons

• Keep receiving logs

• Maintaining an emergency contact list

R - Reports

• Keep information related to food defense accessible

• Receiving logs

• Office files

• Staff files

• Random self-inspections

Multiple Choice

Which one of these steps would help you to keep RECORDS of food defense accessible?

• Supervise product delivery

• Conduct background checks on delivery persons

• Keep receiving logs

• Maintaining an emergency contact list

T - Threat

• Identify what you will d and who you will contact if there is suspicious activity

• Hold any contaminated product for testing

• Contact local regulatory authority immediately

• Maintain an emergency contact list

Multiple Choice

Which one of these steps would help you to identify what you will do in case of suspicious activity?

• Supervise product delivery

• Conduct background checks on delivery persons

• Keep receiving logs

• Maintaining an emergency contact list

Multiple Select

Check items that are a risk to food defense

• Limiting access to prep areas

• Storing chemicals in a locked cabinet

• Giving tours of the kitchen to the general public

• Accepting food from delivery trucks that have not been locked

• Buying produce from the local farmer's market

Responding to a Foodborne Illness Outbreak

Despite your best efforts a foodborne illness outbreak may occur. Here is what to consider when responding to a foodborne illness outbreak.

Gather Information

Ask the person calling with the compaint for:

General contact information

What food was eaten

What symptoms they are experiencing

When did they become sick

Multiple Select

Check the pieces of information you would need from a person calling with a foodborne illness complaint.

• Contact info

• Age

• Food eaten

• Symptoms

• When they became sick

Notify authorities

Notify your health department immediately after the phone call

Segregate the product

Set the product aside

Label "Do Not Use, Do Not Discard"

Item will need to be kept for testing

Document information

• Product description

• Production date

• Sell by date

Identify Staff

• All food handlers working at the time

• Food handlers working with suspected product

• Health status

Cooperate with authorities

• Provide any documentation

• 
  

• 
  

Review food safety procedures

• Identify if standards are not being met

• Procedures are not working

Multiple Choice

Which of these steps should a manager take if he/she suspects a foodborne illness outbreak?

• Reheat the suspected product to safe temps

• Provide little information as possible to the authorities

• Deny the operation has anything to do with the outbreak

• Set aside the product and label "do not use, do not discard"

Food Allergens

Allergens are naturally occurring proteins found in food that some people are sensitive to.

Allergen Story

you are going to hear a story that will help you to learn and remember the eight common food allergens. Focus on the places that are visited and the products being delivered.

Open Ended

What two food allergens did you hear about in the first section of the story?

Open Ended

What three food allergens did you hear about in the second section of the story?

Open Ended

What three food allergens did you hear about in the third section of the story?

8 Common Food Allergens

Open Ended

List all eight of the common food allergens

Allergic Reaction Symptoms

• Hives or itchy rash

• Nausea

• Vomiting or Diarrhea

• Swelling of face or other parts of body

• Abdominal pain

• Shortness of breath or wheezing

• Itchy throat

Multiple Choice

Which of these is a symptom of an allergic reaction?

• Tingling of extremities

• Reversal of hot and cold sensations

• Wheezing

• Sneezing

Preventing Allergic Reactions

15 million Americans have allergies to food and result in 200,000 emergency room visits a year

How can service staff prevent allergic reactions

• Read food labels

• Federal law requires allergens to be identified on the label

Describe dishes

• Know ingredients and preparation methods

• Suggest allergen free dishes

Identify Allergen Order

• Clearly mark the item that should be allergen free

• Verbally communicate with the kitchen

Deliver Food Separately

• Make sure no items with allergen touches the plate

• Hand deliver food to guest

Kitchen Staff must prevent cross-contact

• Read labels

• Wash, rinse, sanitize cookware, utensils, food contact surfaces

• Make sure allergen doesn't touch anything for customers with allergies

• Wash hands and change gloves before prepping food

• Use separate fryers

• Label all packaged foods with allergens