Question 1

Cross-contact can occur during shipping.

Accepted Answer

Cross-contact can occur during shipping.
When allergen specialty products are packaged carelessly, it is possible for foods to experience cross-contact before they reach your operation. Checking the condition of shipping containers and looking for possible spills is very important.

Question 2

Once cross-contact has occurred during shipping, nothing can get the allergens off. The best course of action with products that have been exposed to cross-contact is:&#10;A)To fully cook those items.&#10;B)To keep those items refrigerated.&#10;C)To reject some or all of the products.&#10;D)There is nothing you can do.

Accepted Answer

Once cross-contact has occurred during shipping, it is best to reject some or all of the products.
Foods that have experienced cross-contact can never be prepared or cooked to a point where they are safe for guests with food allergies. There are many specialty suppliers who cater to allergen-specific foods and would be able to deliver products that have not been compromised. If this is not an option at your operation, checking shipping containers and looking for spills is very important.

Question 3

While receiving a shipment, Lauren realizes the meat products have come into contact with a cheese product. What should Lauren do?&#10;A)Hope cross-contact did not occur.&#10;B)Reject some or all of the products.&#10;C)Ask her coworkers what they think she should do.&#10;D)She doesn't need to do anything.

Accepted Answer

Lauren should reject some or all of the products exposed to cross-contact.
Cooking the meat to the recommended temperature will do nothing to reverse the effects of cross-contact. As the food will never be safe for guests with food allergies, the only course of action is to return it for acceptable product.

Question 4

What is an example of cross-contact during shipping?&#10;A)Bags of grain touching whole wheat flour.&#10;B)Milk products put next to cheese products.&#10;C)Peanuts packaged in an airtight container.&#10;D)Soymilk leaking onto flour.

Accepted Answer

Soymilk leaking onto flour during shipping is an example of cross-contact.
In this example, soymilk and flour are both potential triggers. Small amounts of soy in the flour could trigger someone with a soy allergy. Likewise, wheat in the soy could trigger someone with a wheat allergy.

Question 5

Which is NOT an example of cross-contact during shipping?&#10;A)Milk products leaking into soy products.&#10;B)Tree nuts packaged beside almonds.&#10;C)Gluten-free mixes touching regular grains.&#10;D)Meat products touching dairy products.

Accepted Answer

Tree nuts packaged beside almonds is not an example of cross-contact during shipping.
Cross-contact occurs when two foods touch and their proteins mix. This can happen when products are located close together or when there is a spill during shipping. The only course of action is to reject some or all of the product.

Question 6

Which products should not be next to each other during shipping?&#10;A)Fruits and vegetables&#10;B)Flour and baked goods&#10;C)Soy and milk products&#10;D)Chicken and beef

Accepted Answer

Soy and milk products should not be next to each other during shipping.
When small amounts of soy and milk mix proteins, cross-contact has occurred. It is important to look for damaged shipping containers or evidence of spillage to prevent these products from entering your operation.

Question 7

Soymilk has spilled onto several other products during shipping. Under what circumstances should these products be rejected and returned to the manufacturer?&#10;A)When a lot of soymilk has been spilt.&#10;B)Why your operation serves a lot of guests with milk allergies.&#10;C)These products should always be rejected because of cross-contact.&#10;D)These products do not need to be rejected because of cross-contact.

Accepted Answer

Under these circumstances, the products should always be rejected because of cross-contact.
Any products exposed to soy will not trigger a guest with a soy allergy. To ensure the safety of your guests it is best to reject food that is not safe for them to eat.

Question 8

Which two products are not okay to be shipped beside each other?&#10;A)Skim milk and bleu cheese&#10;B)Lobster and crab&#10;C)Butter and peanut butter&#10;D)Gluten-free products

Accepted Answer

Butter and peanut butter are not okay to be shipped beside each other.
Both butter and peanut butter are allergens on their own. After mixing proteins, someone eating the butter could experience an allergic reaction to peanuts and vice versa.

Question 9

Which represents the biggest risk?&#10;A)Losing product during shipping.&#10;B)Losing paperwork.&#10;C)Spilling drinks.&#10;D)Receiving the wrong food in a shipment.

Accepted Answer

Receiving the wrong food in a shipment represents the biggest risk.
Chefs and cooks are prepared to make allergen special orders based on the knowledge of the products they have to cook with. When a supplier sends a substitute or incorrect product, it could contain allergens that the kitchen passes to the guest.

Question 10

How can you confirm that a delivery is correct?&#10;A)Asking your coworkers.&#10;B)Making an educated guess.&#10;C)Comparing the delivery to its purchase order.&#10;D)Comparing the delivery to ingredients in popular recipes.

Accepted Answer

Comparing the delivery to its purchase order will confirm that a delivery is correct.
Checking the purchase order ensures that your operation has received the right amount of the right products. Unknowingly receiving an incorrect or substitute product could introduce allergies into your operation.

Question 11

When suppliers send similar substitute items to replace items they are out of, be sure to check the:&#10;A)Food label&#10;B)Purchase order&#10;C)Delivery slip&#10;D)Recipe

Accepted Answer

The answer of When suppliers send similar substitute items to...

Question 12

It is important to check the food labels of any substituted items in a delivery because,&#10;A)They might not be up to the chef's standard.&#10;B)They may contain allergens.&#10;C)They may not contain allergens.&#10;D)They may have too many ingredients.

Accepted Answer

The answer of It is important to check the food...

Question 13

Bread has wheat and gluten allergens, so it needs to be stored safely in a designated area.

Accepted Answer

The answer of Bread has wheat and gluten allergens, so...

Question 14

One risk of egg deliveries is broken eggs spilling on other products.

Accepted Answer

The answer of One risk of egg deliveries is broken...

Question 15

Why is it important to reject products that have experienced cross-contact with allergens?&#10;A)They put your guests at risk.&#10;B)The FDA demands it.&#10;C)It costs the operation money.&#10;D)It is not important.

Accepted Answer

The answer of Why is it important to reject products...

Question 16

When suppliers substitute one product for another they make sure the products are the same in every way so no additional checking is needed.

Accepted Answer

The answer of When suppliers substitute one product for another...

Question 17

A substituted product from a supplier lists &#34;Contains: Milk and Wheat&#34; on the label, while the original product did not. Why is this a problem?&#10;A)It is not a problem.&#10;B)Because the new product contains allergens.&#10;C)Because the new product does not contain allergens.&#10;D)Because the new product may not taste the same.

Accepted Answer

The answer of A substituted product from a supplier lists...

Question 18

A substituted product from a supplier that contains no additional allergens is an adequate substitution for a guest with allergies.

Accepted Answer

The answer of A substituted product from a supplier that...

Question 19

Once food is in storage, it is not at risk for cross-contact.

Accepted Answer

The answer of Once food is in storage, it is...

Question 20

Which of the following is not a good rule regarding food storage?&#10;A)Keep foods in sealed containers.&#10;B)Clearly label all foods.&#10;C)Keep foods with allergens in separate containers.&#10;D)Keep allergen special order foods and regular foods together.

Accepted Answer

The answer of Which of the following is not a...

Deck 7: Receiving and Storage Food Procedures