Title: Describe methods for managing food allergens in a food system.
Course: Food Science and Dietetics (19254) > Section: Implementing Risk Management

Description should include

- comparing an allergen, food sensitivity, and food intolerance
- identifying points along the flow of food where cross-contact can occur.

Process/Skill Questions:

Thinking

- How can food allergens be managed?
- How are food allergens transferred in the food-service environment?
- What are the nine foods identified as responsible for 90 percent of food allergic reactions?

Communication

- What body systems are affected by food allergies?
- Who would the consumer contact if they felt a violation has taken place?

Leadership

- Which department in the government is responsible for compliance of control methods?

Management

- What training is required of personnel?
- Who is responsible for that training?
- What are proper control procedures?