Chemical, Physical, Allergens Food Safety Hazards Chemical, Physical, Allergens

Our Goal Our goal is to understand chemical, physical and allergen hazards that can cause food to become unsafe in order to prevent contamination.

Learning Objectives Identify chemical, physical and allergen hazards. Explain how food can become contaminated. Learn how to prevent, eliminate or reduce contamination to a safe level. Deal with customer complaints.

Chemical Contamination Agricultural Chemicals Industrial & Cleaning Chemicals Toxic Metals Natural Occurring Toxins Preservatives Food can become contaminated before it arrives at your foodservice operation and it can be contaminated with chemicals used in foodservice operations. Optional Exercise: Break into five groups and have each group take a category; list the sources; and identify preventative measures. Agricultural Chemicals Sources include:   • pesticides • antibiotics • herbicides • fertilizers To prevent this type of contamination: Use a professional, licensed pest control operator. Ask suppliers to demonstrate that programs are in place to prevent the contamination of the product with these chemicals. Ask to see Certificates of Analysis. Choose HACCP recognized suppliers. Industrial & Cleaning Chemicals • cleaners • sanitizers • non-food grade equipment lubricants • ammonia from refrigeration Keep chemicals including cleaners & sanitizers away from food. Properly label containers with chemicals following the Workplace Hazardous Materials Information System (WHMIS). Follow manufacturers' directions for use and storage. Properly clean, rinse and sanitize food contact surfaces Use food grade lubricants for equipment. Follow an equipment maintenance program. Toxic Metals • metal utensils for preparation & serving food • pots and pans • metal storage containers • damaged enameled containers and utensils • pewter (contains lead) • copper water pipes attached to pop machines Use only food grade equipment and utensils that are approved for professional use. Look for an NSF or equivalent certification. Use food grade plastic containers for high acid foods like citrus or tomato sauces and juices. Do not use enameled or pewter utensils or equipment. Have carbonated beverage dispensers professionally installed using a backflow prevention device. Natural Occurring Toxins • seafood toxins • plant toxins • mould Purchase seafood from approved suppliers that are inspected by health authorities. Do not pick plants or mushrooms for use in foodservice. Do not receive mouldy food and dispose of food that becomes mouldy. Preservatives • sulfites for preserving wine, dried fruit & potatoes • nitrites used for the "curing of meat" because it prevents bacterial growth and gives the product a desirable dark red color • other preservatives Include in your allergen awareness program. Purchase foods containing preservatives from approved suppliers that are inspected by health authorities.

Physical Contamination Physical hazards include things in food that can cause choking or internal injury to customers. They are any foreign material present in the food product or menu that are not a part of the recipe.   Foodservice operators should always be watching for possible physical hazards that could contaminate the product. Check all foods at receiving. Prevention and detection of physical hazards should be addressed as part of your HACCP plan. Glass Sources include: • light bulbs and fixtures • unprotected windows • jars • drinking glasses • eye glasses • bottles • plates • equipment gauge covers Wood • toothpicks • crates • pallets • twigs from fields • buildings Stones • fields Metal • machinery (i.e. meat grinders) • equipment (i.e. can openers) • wire • needles in meat products • jewelry • box cutters • staples in boxes Bones • improper processing at processing plants • fish • chicken • other foods that are de-boned Plastic • ingredient bags • gloves • contact lenses • plastic aprons • bread tags Hair, Fingernails, Bandages, Jewelry People are the source of these contaminants.

Allergens Customers can sometimes have adverse reactions to food. Some of these reactions cause a range of discomfort and others can cause death. From a food safety perspective, foodservice operators are most concerned about food allergies and anaphylaxis, which can be life threatening.

Food Intolerance Food intolerance does not involve an immune system response. Lactose intolerance is an example. Consumers can also have intolerant reactions to many foods. A food intolerance can cause severe discomfort, but is not life threatening. Food intolerance does not involve an immune system response.   For example, lactose intolerance is the inability to digest dairy products. Consumers can also have intolerant reactions to sulfites that are present in wine, glazed fruits, dried fruit, grapes, candy bars etc. A food intolerance can cause severe discomfort, but is not life threatening.

Food Allergies Affect 1-2% of adults and 4-6% of children Symptoms may occur within minutes or take 1-2 hours Can range from mild to severe and may be life threatening Can become more severe with repeated exposure Reaction to food protein such as egg whites, wheat and other gluten products cause allergic reactions. Food allergies may affect only certain organs of the body.   Allergic reactions: • Affect 1-2% of adults and 4-6% of children • May occur within minutes or take 1-2 hours • Can range from mild to severe and may be life threatening • Can become more severe with repeated exposure

Anaphylaxis It can affect all organs in the body including: Respiratory system Cardiovascular system Central nervous system In the most severe cases, symptoms such as respiratory failure, coma and/or heart failure can occur. 1/1000th of a peanut can cause death in an individual with an allergy to peanuts. Anaphylaxis is the most extreme type of allergic reaction, and can result in the shutdown of major organs. It is an immune system response to food protein. Peanuts, peanut products, and shellfish can cause extremely serious anaphylactic reactions.   It can affect all organs in the body including: Respiratory system Cardiovascular system Central nervous system In the most severe cases, symptoms such as respiratory failure, coma and/or heart failure can occur. 1/1000th of a peanut can cause death in an individual with an allergy to peanuts.

Symptoms swelling, of the eyelids, face, lips, and tongue eczema hives itching of the mouth, throat, eyes, skin nausea, vomiting, diarrhea, stomach cramps, or abdominal pain runny nose or nasal congestion wheezing, scratchy throat, shortness of breath, or difficulty swallowing Anaphylaxis: a severe, whole-body allergic reaction that can result in death

Source of Allergens Food ingredients Mixing leftovers from different recipes Improper clean-up Cross-contamination by the allergen (equipment or utensils) Incorrect information given to consumer Allergens present a hazard when they are present in food but the allergic individual is not aware that they are there. The only way for allergic individuals to avoid allergic reactions is to avoid food that contains the allergen. Allergic individuals read labels and will typically ask about the ingredient they are allergic to in restaurants.

Common Allergens Peanut Egg Milk Tree Nuts Wheat Sesame Seafood (fish, crustaceans, shellfish) Soy (and products containing soy protein) Sulphite (food additive) Mustard* Priority Allergen List - this list accounts for 90-95% of all food allergies, but there are more than 200 known food allergies and any food protein can potentially cause an allergic reaction.   Egg Milk Mustard* Peanut  Seafood (fish, crustaceans, shellfish) Sesame Soy  Tree Nuts (almonds, Brazil nuts, cashews, hazelnuts, macadamia nuts, pecans, pine nuts, pistachios and walnuts) Wheat *Mustard has been identified as a priority allergen by Health Canada as part of the upcoming amendments to the food labelling regulations on pre-packaged food, which will come into effect on August 4, 2012. (http://www.hc-sc.gc.ca/fn-an/label-etiquet/allergen/project_1220_info-eng.php) Sulphite, a food additive, has also been identified by Health Canada as a priority allergen that can cause life-threatening allergic reactions. Possible sources of sulphites include dried fruits (such as apricots) and dried vegetables (such as sun-dried tomatoes), and alcoholic beverages such as wine, beer and cider. For more information on sulphites, click here: Sulphite Sensitivity.

Protecting Customers Identify all allergens in your recipes Have suppliers to provide ingredient lists Keep the recipe binder up to date and available Write a clear policy on providing allergen information Train employees on how to handle allergen inquiries Have staff ask about food allergies or sensitivities Encourage ingredient inquiries on your menu If in doubt be honest with customers Establish an emergency policy to ensure immediate medical attention if they suffer an allergic reaction Review and identify all allergens in your recipes Require suppliers to provide ingredient component lists for products used in recipes Update your recipes whenever there are changes Keep the recipe binder available Write a clear policy on providing allergen information including who will be responsible Inform and train employees about allergens and how to handle inquiries Have staff ask customers if they have any food allergies or sensitivities Include a brief note on your menu encouraging ingredient inquiries If in doubt be honest with customers and suggest an alternative item Establish an emergency policy to ensure customers get immediate medical attention if they suffer an allergic reaction

How Food Becomes Contaminated Poor Foodhandler Hygiene Time-Temperature Abuse Cross Contamination We have learned that food can be contaminated by biological hazards, chemical hazards, physical hazards and for people with allergies some allergens can represent serious contamination.   In order to prevent foodborne illness we must clearly understand how contaminants can get onto the food. Then we will be able to identify circumstances that threaten the safety of food and prevent, reduce or eliminate hazards. Optional Exercise: Break into three groups to identify situations that could lead to problems. Time-Temperature Abuse If food is left for too long at temperatures that allow micro-organisms to multiply it will become unsafe. Situations that could lead to problems include: food that is received at unsafe temperatures food stored at the wrong temperature food being left out for too long during preparation food that is not cooked to high enough temperatures to kill micro-organisms food that is not held at correct temperatures before serving leftover foods that are not cooled fast enough leftover foods that are not re-heated fast enough food that is not transported at safe temperatures Cross Contamination Cross contamination happens when contaminants are spread by people, equipment, pests, or other foods. foodhandlers not washing their hands between the preparation of different foods not cleaning and sanitizing food equipment after each use permitting potentially hazardous foods to come into contact with or drip on other food not cleaning and sanitizing wiping cloths between uses pests, such as insects or rodents, coming in contact with food or food equipment dirt and dust falling onto food Poor Foodhandler Hygiene Poor foodhandler hygiene can result in contaminants spreading to food by people. coming to work when ill sneezing or coughing on food or food equipment having exposed cuts or sores that could come into contact with food not washing hands when they become contaminated

Keeping Food Safe Facilities Flow of Food Equipment Cleaning & Sanitation Pest Control Employee Health & Hygiene Training Food Safety Programs We have identified several types of contamination that can make food unsafe. We also learned how contaminants can get onto the food.   Now we want to explain how to prevent contaminants from getting onto the food; eliminate contaminants that do get onto food; or reduce to a safe level any contaminants. In order to make food safe and keep it safe every foodservice operation must follow practices related to the steps below. Throughout the rest of the course we will focus in more detail on each of these areas. Facilities The first step is to have a facility that is designed for the safe preparation of food. Things to consider include: construction and layout walls, ceilings and floors stairway or mezzanines over food service areas utilities - lighting, ventilation, plumbing, water and sewer waste management handwash stations restrooms and change rooms janitorial facilities storage areas Flow of Food The second step is to determine how to control hazards following the flow of food through your establishment. Things to consider here include: purchasing from approved suppliers inspection of food at receiving storage of food, supplies and chemicals proper methods of thawing food cooking food to correct internal temperatures holding hot or cold food safely safe cooling of food reheating food service of food food distribution Equipment Having the right equipment and utensils are essential to the production of safe food. Things to consider here include: equipment location design maintenance calibration Cleaning & Sanitation Safe food preparation relies on a clean environment with properly sanitized equipment. Things to consider here include: a cleaning program that includes the facility and all the equipment procedures for cleaning and sanitizing food contact surfaces policies for the use of single service utensils and containers safe use of wiping cloths to prevent cross-contamination general housekeeping and maintenance schedules Pest Control Pests can carry serious contaminants and can not be permitted in foodservice operations. Considerations here include: working with a certified pest control company preventing access by pests such as rodents and insects getting rid of pests if they get into your facility documentation of your pest control program Employee Health & Hygiene To prepare food safely foodhandlers must be healthy and clean. Things to consider here include: preventing employees from working when ill covering cuts and wearing gloves to prevent contamination of food and equipment employee hygiene including proper and frequent hand washing policies to prevent contamination from visitors to foodservice preparation areas Training Ensuring every employee understands their role in keeping food safe requires education and training. Two areas to consider are: supervisory and operator training job specific foodhandler training Operators need to understand all areas of the business that can have an impact on the safety of food being prepared. Some employees may not require as extensive an understanding of food safety practices. For example, you may design specific food safety training for employees who wash dishes. Food Safety Programs A Hazard Analysis Critical Control Point (HACCP) food safety system is an example of a proven, risk based program. With any food safety program the following elements must be considered: identifying potential risks in the flow of food writing procedures that will prevent, eliminate or reduce contamination to a safe level developing a record keeping system to monitor the program training employees to follow the program's procedures

Foodborne Illness Complaints Collect Information. Notify the Health Authorities. Investigate the complaint. Work with Authorities Customers sometimes complain that they have become ill from eating food in foodservice operations.   Your operation may or may not be responsible for the illness but always take these complaints seriously. Time is very important in determining the cause of food borne illness so you must investigate immediately.

Collect Information Person's name, address and telephone number; List of the foods that were consumed; Date they ate the food; Did they wait to eat the food (i.e. take out); How long before symptoms started; What are the symptoms of the illness; Has a doctor confirmed the illness and if so what was the diagnosis; Have the public health authorities been contacted.

Notify the Health Authorities Notify public health authorities or suggest the customer notify the authorities. Authorities must take a full history of the complaint to identify all possible causes of the problem. Health Authorities may require the customer to get a medical diagnosis.

Investigate the complaint. Determine which foods may have been involved; Determine which staff might be involved (carrier); Remove and label suspected food “Do Not Use”; Keep refrigerated and covered for testing by the health authorities. See if other similar complaints have been received. Are similar foods implicated?

Summary Chemicals can make food unsafe Physical contaminants can cause serious internal injuries and choking Some people have allergies to food that, if eaten, could cause serious illness or death Contaminants can get onto food or grow on food Following food safety practices will help reduce the risk of contamination

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