1
Q
Three sources of food borne illness hazards
A
Biological, Chemical, Physical
2
Q
Biological hazards
A
Plant and Animal Toxins
3
Q
Chemical Hazards
A
Unintentional contaminants, Wquipment Contaminatnns, Allergens
4
Q
Big 8 Allergens
A
- Peanuts
- Soy (soybeans) 3.Dairy (milk)
- Eggs
- Fish
- Shellfish
- Wheat
- Tree nuts
5
Q
Food Allergy Policy
A
- Understand food allergies and educate staff.
- Know and reveal ingredients to staff and customers.
- Do not cross-contaminate foods.
- If a customer is having an allergic reaction, get medical help immediately!
6
Q
Physical Sources of Food borne Illness
A
- Glass (Exclude glass)
- Dirt (Sanitation)
- Buttons and Jewelry (Employee Hygiene)
- Equipment Parts (Maintenance)
