Contamination and Food Allergens Chapter 3

Chemical Contaminants Toxic Metals Toxic-Metal poisoning Illness frequently caused by storing or prepping acidic food with equipment containing the following metals. Lead – found in pewter, used to make pitchers and tableware Copper – found in cookware Zinc – found in galvanized items; coated with zinc

To prevent toxic – metal poisoning only use utensils and equipment that are made for handling food.

Food Service Chemicals Contaminate food if they are used or stored the wrong way. To keep food safe, follow these guidelines. Store chemicals away from food, utensils and equipment used for food. Keep them in a separate storage area in their original container. Follow the manufacturers’ directions when using chemicals Be careful when using chemicals while food is being prepped If you transfer a chemical to a new container, use must label it with the common name of the chemical.

PHYSICAL CONTAMINANTS Common Physical Contaminants: Metal shavings from cans Staples from cartons Glass from broken lightbulbs Blades from plastic or rubber scrapers Fingernails, hair and bandages Dirt Bones Jewelry Fruit pits

Deliberate Contamination of Food Steps must be taken to prevent people from deliberately contaminating food. Groups such as: Terrorists Current or former employees Vendors Competitors These people may try to tamper with your food using biological, chemical or physical food contaminants Any where in the food supply chain.

Food Allergen The body’s negative reaction to a food protein. There are specific signs that at customer is having an allergic reaction. To protect your customers, you should be able to recognize these signs and know what to do.

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

Common Food Allergens Milk and dairy Eggs and egg products Fish and shellfish Wheat Soy and soy products Peanuts and tree nuts, such as walnuts or pecans.

Preventing Allergic Reactions Both Service Staff and Kitchen Staff need to do their parts to avoid serving food that can cause an allergic reaction. Both service and kitchen staff should be able to tell the customer about menu items that contain potential allergens.

Service Staff Describing Dishes Identifying Ingredients How is the dish prepared? Sauces, marinades and garnishes often contain allergens. Identifying Ingredients Identify any “secret” ingredients Suggesting Alternative Items Suggest simple menu items Avoid complex items like casseroles and soups

Kitchen Staff Make sure allergens are not transferred from one food to another. What is this called? Do not fry food in same oil. Fish should be cooked in separate oil. Watch surface areas.

How to avoid Cross-Contact Wash, rinse and sanitize cookware, utensils and equipment before prepping food. Wash you hands and change gloves before prepping food. Assign specific equipment for prepping food for customers with allergies.