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Transcript
1.02 Foods II
Which item is a potential physical
contaminant?
• Jewelry
What symptom can indicate a
customer is having an allergic
reaction?
• Wheezing or shortness of breath
What should a server do when taking a
food order from customers who have
concerns about food allergies?
• Describe each menu item to customer who
ask, including and “secret” ingredients
What does the L stand for in the FDA’s
ALERT tool?
• Look
Which is an example of physical
contamination?
• Bones in fish
What practice should be used to
prevent seafood toxins from causing a
foodborne illness?
• Purchasing food from approved, reputable
supplies
How would chemicals be stored?
• Away from prep areas
Which food item has been associated
with salmonella Typhi?
• Beverages
Parasites are commonly associated
with what food?
• Wild game
What condition promotes the growth
of bacteria?
• Food held between 70 degrees F and 125
degrees F(21 degrees C and 52 degrees C)
What practice can help prevent allergic
reactions?
• Telling customers how an item is prepared
What practice is useful for preventing
Norovirus from causing foodborne
illness?
• Excluding staff with vomiting from the
operation