Chapter 3: Contamination, Food Allergens, and Foodborne Illness Flashcards
Common physical contaminants that get into food:
Metal shavings from cans Wood Fingernails Staples Bandages Glass Jewelry Dirt Naturally occurring objects such as fruit pits and bones
Prevention of physical contaminants:
- Purchase food from approved, reputable suppliers
- Closely inspect food received
- Take steps to prevent physical contamination, including practicing good personal hygiene
Sources of chemical contaminants:
- Cleaners, sanitizers, polishes, machine lubricants, and pesticides
- Deodorizers, first-aid products, and health and beauty products
- Hand lotions, hairsprays, etc.
- Certain types of kitchenware and equipment
- Items made from pewter, copper, zinc, and some types of painted pottery
Symptoms of chemical contaminants and what to do if an illness is suspected!
Symptoms: - Vary depending on chemical consumed - Most illnesses occur within minutes - Vomiting and diarrhea are typical If an illness is suspected: - Call the emergency number in your area - Call the Poison Control number
Prevention of Chemical Contaminants:
- Use chemicals approved for use in foodservice operations.
- Purchase chemicals from approved, reputable suppliers.
- Store chemicals away from prep areas, food-storage areas, and service areas.
- Separate chemicals from food and food-contact surfaces by spacing and partitioning.
- NEVER store chemicals above food or food-contact surfaces.
- Use chemicals for their intended use and follow manufacturer’s directions.
- Only handle food with equipment and utensils approved for foodservice use.
- Make sure the manufacturers’ labels on original chemical containers are readable.
- Follow the manufacturer’s directions and local regulatory requirements when throwing out chemicals.
what groups of people may attempt to contaminate food?
- Terrorists or activists
- Disgruntled current or former staff
- Vendors
- Competitors
What is the FDA defense tool against groups who may attempt to contaminate food?
A.L.E.R.T
A: Assure (Make sure products received are from safe sources)
L: Look (Monitor the security of products in the facility)
E: Employees (Know who is in your facility)
R: reports (Keep information related to food defense accessible)
T: Threat (Develop a plan for responding to suspicious activity or a threat to the operation)
Food allergen def.
- A protein in a food or ingredient to which some people are sensitive.
- These proteins occur naturally.
- When an enough of an allergen is eaten, an allergic reaction can occur
Allergy Symptoms:
- Nausea
- Wheezing or shortness of breath
- Hives or itchy rashes
- Swelling in various parts of the body, including the face, eyes, hands, or feet
- Vomiting and/or diarrhea
- Abdominal pain
- Itchy throat
WHAT ARE THE BIG 8 FOOD ALLERGENS?
- Milk
- Soy
- Eggs
- Wheat
- FIsh ex. bass, flounder, cod
- Crustacean Shellfish ex. crab, lobster, shrimp
- Peanuts
- Tree nuts ex. walnuts, pecans
What can service staff do to prevent allergic reactions?
- Describe menu items and preparation to guests.
Identify any allergens in the item. - Suggest menu items without the allergen.
- Clearly identify the guest’s order for kitchen and service staff.
- Deliver food separately to prevent cross-contact.
What can kitchen staff do to prevent allergic reactions?
- avoid cross-contact
- Do NOT cook different types of food in the same fryer oil.
- Do NOT put food on surfaces that have touched allergens.
How to avoid cross-contact:
- Check recipes and ingredient labels.
- Wash, rinse, and sanitize cookware, utensils, and equipment.
- Make sure the allergen doesn’t touch anything for customers with food allergies.
- Wash your hands and change gloves before prepping food.
- Use separate fryers and cooking oils for guests with food allergies.
- Label food packaged on-site for retail use
