Description should include
- comparing and contrasting 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 eight 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?