ServSafe Chapter 3

What are some common physical contaminants found in food?

• Bacteria, viruses, and parasites

• Metal shavings, wood, and glass

• Chemical cleaners and sanitizers

• Allergens such as peanuts and shellfish

What are the symptoms of consuming chemical contaminants?

• Nausea and wheezing

• Bleeding and pain

• Vomiting and diarrhea

• Itchy throat and abdominal pain

How can physical contamination of food be prevented?

• Purchasing food from reputable suppliers

• Using chemicals approved for foodservice operations

• Storing chemicals away from food-storage areas

• Handling food with equipment and utensils approved for foodservice use

Who are some groups that may attempt to deliberately contaminate food?

• Terrorists or activists

• Farmers and producers

• Health inspectors

• Restaurant customers

What are the most common food allergens?

• Bacteria and viruses

• Peanuts and tree nuts

• Metal shavings and wood

• Chemical cleaners and sanitizers

What are the symptoms of a food allergy?

• Bleeding and pain

• Nausea and wheezing

• Vomiting and diarrhea

• Itchy throat and abdominal pain

How can allergic reactions be prevented in a foodservice operation?

• Avoiding cross-contact

• Checking food labels for allergens

• Washing hands and changing gloves before prepping food

• All of the above

What should service staff do to prevent allergic reactions?

• Describe menu items and preparation to guests

• Identify any allergens in the item

• Suggest menu items without the allergen

• All of the above

What should kitchen staff do to prevent allergic reactions?

• Cook different types of food in the same fryer oil

• Put food on surfaces that have touched allergens

• Avoid cross-contact

• None of the above

How can cross-contact be avoided in a foodservice operation?

• Checking recipes and ingredient labels

• Washing, rinsing, and sanitizing cookware and utensils

• Making sure the allergen doesn't touch anything for customers with food allergies

• All of the above