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Answer :
To prevent food allergens from being transferred to food, food handlers should follow these practices: Wash their hands and sanitize them before handling food and after touching any allergenic materials.
Clean and sanitize utensils and surfaces after use to avoid cross-contamination.
Store food away from allergenic materials and label the storage appropriately to prevent any confusion.
Maintain a record of ingredients utilized in the recipe.
Food handlers can prevent food allergens from being transferred to food by ensuring that they utilize the correct ingredients and keep the food and utensils clean. Here's the explanation of the FATTOM acronym:
FATTOM is a helpful acronym for recalling the factors that contribute to bacterial growth. It refers to the following:
Food (nutrients): Bacteria require food or nutrients to survive, grow, and reproduce.
Acid: The acidity level of food should be between 4.6 and 7.5. Bacteria thrive in low acid conditions.
Time: Temperature and time are directly related. The longer the food is kept between 40° F and 140° F, the greater the chance of bacteria multiplying.
Temperature: Bacteria grow faster in warm temperatures between 41 and 135 degrees Fahrenheit.
Oxygen: Bacteria that require oxygen to survive and grow are called aerobic bacteria.
Moisture: Bacteria require moisture to grow.
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Final answer:
To prevent the transfer of allergens, it is essential for food handlers to maintain proper hygiene practices and sanitize utensils. Understanding the FATTOM principle, which covers conditions for bacterial growth, helps in preventing foodborne illnesses. Additionally, being aware of food sources and storage conditions can help in prevention and tracing of the cause in case of an outbreak.
Explanation:
To prevent the transfer of food allergens, food handlers should ensure they maintain proper hygiene, particularly in handwashing before, during, and after food handling. Aside from personal cleanliness, it is essential to sanitize utensils used in food preparation. This is needed to minimize the potential risk of food contamination.
FATTOM stands for Food, Acidity, Time, Temperature, Oxygen, and Moisture. These are the six favorable conditions required for bacterial growth, and understanding this can help prevent food-borne illnesses.
As for the food sources, it is crucial to be mindful of where the food comes from, how it has been stored, and its potential for carrying pathogens. For instance, canned foods should be appropriately sterilized due to their potential for carrying endospore-forming bacteria, such as Clostridium botulinum. Moreover, maintaining awareness of food sources can help trace back to the root cause in the event of an outbreak.
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