1. Contamination and Food Allergens
SERVSAFE/Chapter 3
Contamination and Food Allergens

2. CHEMICAL CONTAMINANTS
Lead: found in pewter, which can be used to make pitchers and other tableware
Copper: found in cookware like pots and pans
DO NOT put acidic food in copper containers
Zinc: found in galvanized items, which are coated with zinc (i.e. buckets, tubs, etc.)

3. PHYSICAL CONTAMINANTS
Metal shavings from cans
Staples from cartons
Glass from broken light bulbs
Blades from plastic or rubber scrappers
Fingernails, hair and bandages
Dirt
Bones
Jewelry
Fruit pits

4. is the body’s negative reaction to a food protein.
Food Allergy…
is the body’s negative reaction to a food protein.

5. ALLERGY SYMPTOMS Itching in and around the mouth, face or scalp
Tightening in the throat
Wheezing or shortness of breath
Hives
Swelling of the face, eyes, hands, or feet
Abdominal cramps, vomiting, or diarrhea
Loss of consciousness
Death

6. COMMON Food Allergens Milk/Dairy Products Eggs/Egg Products
Fish and Shellfish
Wheat
Soy/Soy Products
Peanuts and Tree Nuts

7. Preventing Allergic Reactions
Tell customers about menu items that contain potential allergens
Tell customers preparation methods
Identify “secret” ingredients
Suggest simple menu items

8. Kitchen Staff Guidelines
Do not cook different types of food in the same fryer oil
Do not put food on surfaces that have touched allergens
Wash, rinse, and sanitize cookware, utensils, and equipment before prepping food
Wash hands and change gloves before prepping food
Assign specific equipment for prepping food for customers with allergies