Food Making

What are the three contaminants?

• Biological
• Chemical
• Physical
• Ghastly
• Dirt

What are the three biological contaminants?

• Microorganism
• Pathogen
• Toxin
• Body Waste
• Metal

How do can contamination of food occur?

• Don't wash your hands?

• Coming to work while sick.
• Storing food incorrectly.

What is NOT a contaminent?

• Fish Bones
• Dirt
• Sweat
• Bacteria
• Hydrogen hydroxide

Which is not a common food Allergens?

• Sugar
• Gluten
• Nuts
• Lactose

What is the correct response to a foodborne-illness outbreak?

• Find out the cause.
• Continue working.
• Ignore it.
• Assume there is no risk.

What is not a risk factor to a foodborne illness?

• Purchasing food from an unsafe source.
• Cooked incorrectly.
• Contaminated Equipment.
• Using wood equipment.

What should you not do when there is a foodborne-illness outbreak?

• Discard contaminated food.
• Figure out what caused it.
• Clean contaminated area.
• Keep contaminated food.

How do you prevent exposure to food allergens?

• Use the same equipment to prepare food.
• Use seperate equipment to cook.
• Don't list all ingredients.
• Prepare food in same area.

What is a common food allergen?

• Lemon
• Onion
• Soy
• Vanilla
• Rice