Children’s immune systems are more reactive to allergens with peanuts being their most frequent allergy.
All of the above listed transmission vectors are typically associated with the Norwalk virus. While it is difficult to control the presence of this virus presence in water and oysters, it is certainly easy to contain the spread of this virus from person to person. Make sure to keep all sick workers at home and to have working employees wash their hands and remain within an acceptable code of personal hygiene.
Epinephrine is a very useful medication for treating emergency allergic reactions but their is no known cure for food allergies.
Foods that are potentially hazardous do not typically have a low water activity, since low water activity limits the ability of microbes to grow on the food.
Examples of shellfish include lobster, shrimp, crab, and mollusks.
Tetrodotoxin is a toxin naturally found in many puffer fish species. If the puffer fish is not cleaned and served properly, it is very likely to be toxic. For this reason, it is never recommended that you attempt to serve this fish in your restaurant unless you have been properly trained on how to clean and serve it.
A wheat (gluten) allergy can cause a large problem for an individual when you consider that it is the most prominent grain product in America. Examples of foods containing wheat are pasta, bread crumbs, and couscous.
Children’s immune systems are more reactive to allergens with peanuts being their most frequent allergy.
Hives (red, itchy, swollen patches of skin) are considered a mild symptom of an allergic reaction and are not fatal.
Color-coding is a fast and decisive way to identify allergen special orders. This could mean using plates, toothpicks, or straws as long as there is a universal meaning for the identifiers used
In a person with Celiac Disease, the glutens found in wheat, rye, and barley trigger a reaction in the body that damages the small intestine.
Aflatoxins are typically associated with peanuts. Under favorable conditions of temperature and humidity, these fungi grow on certain foods and feeds, resulting in the production of aflatoxins.
Yersiniosis is a food borne pathogen typically associated with milk. This pathogen has an incubation time of one to three days, and can cause enterocolitis and appendicitis.
All of the above listed foods are potential sources of salmonella poisoning. Since all of the foods are poultry derived, it is fair to expect that they are potential sources of salmonella poisoning.
The goal of the designated person is to make sure a guest with a food allergy gets the correct order. By checking each step in the process, it is much more likely that one designated person will get the order correct than it would be if multiple employees were involved.
Chicken bones are an example of a physical contaminant. To reduce the incidence of this physical hazard from affecting your food, make sure to thoroughly clean the chicken when cutting for use.
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