Chapter 3-Contamination, Food Allergen and Foodborne Illness

Multiple Choice

Why is it important for restaurants to ask customers about food allergies before serving them?

• To ensure customer safety and prevent allergic reactions

• To speed up the ordering process

• To reduce food waste

• To increase menu variety

Multiple Choice

Which of the following is an example of a physical contaminant in food?

• Metal shavings from cans

• Bacteria from unwashed hands

• Residue from cleaning chemicals

• Spoiled milk

Multiple Select

Which of the following are effective ways to prevent physical contaminants in food?

• Purchase food from reputable suppliers

• Closely inspect food received

• Use unapproved chemicals

• Practice good personal hygiene

Multiple Choice

Which of the following is NOT a common source of chemical contaminants in food?

• Cleaners and sanitizers

• Deodorizers and first-aid products

• Fruit pits and bones

• Certain types of kitchenware

Open Ended

Explain how a food defense program helps protect food from deliberate contamination.

Multiple Choice

Which of the following is a symptom of a food allergic reaction?

• Vomiting and diarrhea

• Hives or itchy rashes

• Bleeding and pain

• Metal taste in mouth

Multiple Choice

Which of the following is NOT one of the Big Nine common food allergens?

• Milk

• Soy

• Eggs

• Rice

Open Ended

What are some responsibilities of service staff in preventing allergic reactions?

Multiple Select

Which of the following are important practices for kitchen staff to prevent allergic reactions?

• Avoid cross-contact

• Check food labels for allergens

• Serve food without gloves

• Ignore ingredient lists

Open Ended

What measures can be taken to help ensure the safety of guests with food allergies?

Multiple Choice

Which of the following is a method to prevent allergic reactions in customers with food allergies?

• Clearly labeling menu items with allergens

• Ignoring customer allergy requests

• Using the same utensils for all foods

• Not training staff about allergens

Open Ended

What are some effective ways to prevent physical and chemical contamination in food service environments?