1. Chemical, Physical, Allergens
Food Safety Hazards
Chemical, Physical, Allergens

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

3. 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.

4. 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.

5. 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.

6. 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.

7. 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.

8. 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

9. 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.

10. 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

11. 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.

12. 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, ( 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.

13. 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

14. 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

15. 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

16. 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.

17. 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.

18. 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.

19. 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?

20. 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

21. QUIZ