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