Foodborne illnesses can be caused by manufacturing mistakes, poor hygiene, and exposure to person with contagious illnesses. While you can control the work of a sick employee by keeping them at home, as well as control hand washing, manufacturing mistakes is a factor out of your hands. To avoid this problem, make sure to take care when receiving goods into the restaurant.
Time and temperature control is a key factor in the rapid growth of microorganisms. While personal hygiene and the humidity of a kitchen can play a role in the presence of bacteria, as well as a bacteria’s ability to grow, the factors of time and temperature are directly responsible for the growth rate of bacteria.
Wheezing, hives, and puffy eyes are symptoms that someone in the restaurant is having an allergic reaction. If you encounter this problem, you should contact emergency medical technicians or paramedics immediately.
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.
Giardia lamblia is a type of parasite. Giardia lamblia (intestinalis) is a single celled animal, i.e., a protozoa, that moves with the aid of five flagella. In Europe, it is sometimes referred to as Lamblia intestinalis.
There are approximately 200,000 food allergy related emergency room visits per year.
Sea salt is not a potentially hazardous food. Since tomatoes, grouper, and veal have specific perishable requirements as well as other dangers, the only possible answer to this question is sea salt. With a very low water activity, sea salt is not considered a potentially hazardous food.
Bleach is an example of a chemical contaminant. Listeria is a biological hazard, while chicken bones and hair are considered physical hazards.
All staff members must understand the policy about handling allergen special orders.
Food Allergy Research and Education estimates that 15 million Americans have food allergies.
Earrings are the items that would most likely cause a food to become unsafe. While the listed shirt, ha, and shoes do not pose risks to the food itself, an earring could easily fall into the food, becoming a physical hazard.
In circumstances where the server that takes the order is not the person delivering it to a guest, having the guest's name ensures the person gets their correct meal. Another way to identify the correct allergen special order is a color-coding system where allergen orders are put on a different colored plate.
The immune system’s job is to protect the body from foreign pathogens. During an allergic reaction, the immune system believes that a harmless food protein, or allergen, is toxic to the body and attempts to destroy it.
Examples of shellfish include lobster, shrimp, crab, and mollusks.
Cooked rice is the food listed that is most likely to cause a food borne illness. While dry rice is not likely to cause a problem related to food safety, once the rice is cooked, spores can propagate in the cooked rice, making the food a potential food safety risk.
When a food product comes into contact with a toxic chemical, a chemical hazard occurs. To avoid this from happening, make sure that no toxic chemical is present when preparing food in the kitchen.
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