Allergen cross-contact happens when:
a.Two foods are put together on purpose in a recipe, such as stirring grated parmesan into a pasta dish for a guest with no allergy
b.An allergen is transferred from a food containing it to a food that should not contain it, such as using the same fryer oil
c.A food that contains a known allergen is cooked to 165°F, so that the heat breaks down and wipes out all of the allergen protein
d.A food is frozen solid and then thawed overnight under refrigeration before it is portioned out for the dinner service
Giải thích
Cross-contact is the unintentional transfer of an allergen protein into a food that should be free of it, for example frying breaded shrimp and then french fries in the same oil, or using the same unwashed tongs. Allergen proteins are not destroyed by heat, so cooking a dish to 165°F kills pathogens but leaves the allergen fully active. Freezing and thawing likewise does not remove or break down an allergen. Putting two ingredients together on purpose in a recipe is normal cooking and only becomes an allergen problem if the guest is not told what is in the dish.
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Câu hỏi liên quan cùng chủ đề
- In a walk-in cooler, how should raw foods be arranged on shelves to prevent cross-contamination, from top to bottom?
- The Big 9 major food allergens recognized in the United States include milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans, and which newest addition?
- A server is asked by a guest whether a dish contains peanuts. If the server is not sure, the best action is to:
- A guest tells the server they have a severe shellfish allergy. To safely prepare their meal, the kitchen should:
- Signs and symptoms of a food allergic reaction that staff should recognize include:
- The ALERT acronym helps operations reduce the risk of deliberate (intentional) food contamination. What does ALERT stand for?
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