1. Contamination and Food Allergens
Chapter 3

2. 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

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

4. 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.

5. 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

6. 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.

7. 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.

8. 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

9. 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.

10. 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.

11. 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

12. 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.

13. 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.