Review Part 3 & 4

In the storage order, what is the first item to go on the top shelf? Shelf A

• Seafood

• Ready to Eat food

• Poultry

• Ground meats

In the storage order, what item goes on the bottom shelf? Shelf E

• Whole cut of meats

• Ground Meats

• Poultry

• Ready to eat foods

What do you not do if cross contamination has occurred?

• Do not serve the food to the customer

• Do not notify anyone and take care of the issue as soon as possible

• Tell your manager, who will tell you what to do

• Set aside so it can not be used

Alex is serving a party of 6 and one of the customers has a peanut allergy, what can Alex do to help the customer.

• Answer any questions & suggest items that do not have the food allergen

• Let the customer order something with the allergy and not notify

• Recommend to take their business elsewhere

• Make customer move to a table to themselves

What is NOT an example of a person having an allergic reaction

• Headache

• Shortness/difficulty of breathing

• Hives

• Diarrhea

In the storage order, what item goes on Shelf B?

• Poultry

• Seafood

• Whole cuts of meats

• Ground meat

In the storage order, what item goes on Shelf C?

• Poultry

• Whole cut of meats

• Ready-to-eat foods

• Seafood

In the storage order, what item goes on Shelf D?

• Poultry

• Ground Meat

• Ready-to-eat foods

• Seafood

Always reject items if the packaging is dirty, water stained, leaking or discolored

• True

• False

What is the definition of cross contamination

• Food item containing an allergen comes in contact with another food item

• The protein that causes an allergic reaction

• Surfaces that touch food

• Pathogens transferred from one surface or food to anothe