Topic 3: Contamination, Food Allergens, and Foodborne Illness 1.

True or False: A person with ciguatera fish poisoning often sweats and experiences a burning sensation in the mouth. 2. True or False: Cooking can destroy the toxins in toxic wild mushrooms. 3. True or False: Copper utensils and equipment can cause an illness when used to prepare acidic food. 4. True or False: When transferring a cleaning chemical to a spray bottle, it is unnecessary to label the bottle if the chemical is clearly visible. 5. True or False: A person with a shellfish allergy who unknowingly eats soup made with clam juice may experience a tightening in the throat. 6. Foodborne Contaminants: a. Biological: b. Chemical: c. Physical: 7. Biological Toxins a. May be produced by pathogens found on __________________ b. May occur naturally in __________________ or __________________ c. May occur as a result of an animal’s __________________ 8. 2 types of Fish Toxin Illnesses a. __________________ poisoning b. __________________ fish poisoning 9. Illness: Scombroid poisoning Toxin: Histamine Associated Food Common Symptoms Prevention

10.Illness: Ciguatera fish poisoning Toxin: Ciguatoxin Associated Food Common Symptoms

Prevention

11.Name the 3 Shellfish Toxin Illnesses a. b.

c. 12.Illness: Paralytic Shellfish Poisoning (PSP) Toxin: Saxitoxin Associated Food Common Symptoms Prevention

13.Illness: Neurotoxic Shellfish Poisoning (NSP) Toxin: Brevetoxin Associated Food Common Symptoms

Prevention

14.Illness: Amnesic Shellfish Poisoning (ASP) Toxin: Domoic acid Associated Food Common Symptoms

Prevention

15.Identify the toxin: a. I accumulate in predatory reef fish b. I can produce tingling fingers c. I have been associated with grouper d. I produce an illness with symptoms that may last years 16.Identify the toxin: a. I can cause paralysis and death b. I am found in certain toxic marine algae

c. I am commonly associated with scallops and other shellfish d. I am found in colder waters such as those of the New England Coast 17.Mushroom Toxins a. b. c. 18.Toxic metal poisoning can occur when: a. Utensils or equipment containing toxic metals are used to ____________________ food (especially acidic food) b. Carbonated beverage dispensers are ____________________ improperly To prevent this: c. Use ____________________ utensils and equipment to prepare and store food d. Have a ____________________ install beverage dispensers 19.To avoid Chemical Toxins: a. Chemicals should be Store ______________ from food, utensils, and equipment b. Follow manufacturers’ ______________ for using them c. ______________ them properly if they are transferred to new containers 20.Foreign objects accidentally introduced into food are known as ____________________ contaminants. Examples include: a. b. c. d. e. f. g. 21.Name Common Food Allergens a. b. c. d. e. f. g. h. 22.Symptoms of an allergic reaction include: a. b. c. d.

e. f. g. 23.To protect guests with food allergies: a. Be able to fully describe menu items and know all ___________________, if you are unsure, ______________ someone that knows b. If you are unsure if an item is allergen free, urge the guest to order something else c. Ensure that ___________________ and ___________________ used to prepare the guests’ food are allergen free 24.Which of these foods are common allergens? a. Eggs b. Peanuts c. Beef d. Bean sprouts e. Shellfish f. Milk