b'What are the Top 3 Food Safety Defenses?Food SourcesFood service establishments arent allowed to serve any food prepared in a home kitchen, and all the food you cook must come from a source thats approved by your local health department. Any meat, dairy prod-ucts, or poultry has to pass an inspection by the USDA.Shellfish (such as clams, oysters or mussels) must to be labeled with the identification tag. For example, in Oregon, the tag has to be waterproof, 2 5/8 by 5 1/4 in size, and contain the following information: Harvesters certificate number Harvest date Harvest area (bay or beach) Type and quantity of shellfish The following sentence: This tag shall be attacheduntil container is empty or retagged and kept on filefor 90 days.Any food you serve in your food service establishment needs to be inspected when its received. Make sure its not spoiled, and throw away or return any packages or cans that are open, rusty, or severely damaged.Potentially hazardous foods have to be kept at 41 F or cooler even during transport. If someone attempts to deliver food that was in the Danger Zone or was otherwise unsafe, do not accept it.CONSUMER ADVISORYCertain foods, especially meat products, are more likely to cause foodborne illnesses when they arent allowed to reach the recommended temperature during cooking. However, consumers may choose to order foods that are rare or undercooked. You must tell customers about their cooking options with these menu items, and inform them that undercooked food can carry foodborne illnesses.Food allergies are a serious and possible life-threatening emergency. The foods that are most likely to cause an al-lergic reaction are milk, soy, eggs, wheat, peanuts, nuts, fish, and shellfish. Sometimes it takes just a tiny amount to make a person very ill. Signs that someone is having an allergic reaction include a tingling sensation, hives, swelling of the mouth and throat, difficulty breathing, and losing consciousness. If you see anyone displaying these symp-toms, inform the Person in Charge immediately.Consumers with allergies must try to avoid coming into contact with the foods that cause allergic reactions, but they cant do this if they dont know whats in a certain dish or how it was prepared. If someone asks you about ingredients or cooking methods in an attempt to ensure that their food or the equipment used in their food wont give them an allergic reaction, make sure that you give them answers that are as accurate as possible. Provide them with information from food labels if necessary. If you dont know the answer, talk to the Person in Charge.344 eFoodHhaannddlleerrssccoomm3'