Risk Management (Chapter 3) Flashcards
(23 cards)
Physical Contaminants
Sources:
Common objects that get into food
o Metal shavings from cans
o Wood
o Fingernails
o Staples
o Bandages
o Glass
o Jewelry
o Dirt
Naturally occurring objects such as fruit pits
and bones
Symptoms: PC
Mild to fatal injuries are possible
Cuts, dental damage, and choking
Bleeding and pain
Prevention:
Purchase food from approved, reputable suppliers
Closely inspect food received
Take steps to prevent physical contamination,
including practicing good personal hygiene
Chemical Contaminants
Sources:
Cleaners, sanitizers, polishes, machine
lubricants, and pesticides
Certain types of kitchenware and equipment
(items made from pewter, copper, zinc, and
some types of painted pottery)
Deodorizers, first-aid products, and
health and beauty products (hand lotions,
hairsprays, etc.)
Symptoms: CC
Vary depending on chemical consumed
Most illnesses occur within minutes
Vomiting and diarrhea are typical
If an illness is suspected: CC
Call the emergency number in your area
Call the Poison Control number
Consult the chemical’s MSDS
Prevention: CC
Only 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
o Chemicals must be separated from food and
food-contact surfaces by spacing and partitioning
Chemicals must NEVER be stored 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
Keep MSDS current, and make sure they are
accessible to staff at all times
Follow the manufacturer’s directions and
local regulatory requirements when throwing out
chemicals
The Deliberate Contamination of Food
…..
Groups who may attempt to contaminate food:
Terrorists or activists
Disgruntled current or former staff
Vendors
Competitors
FDA defense tool:
A.L.E.R.T.
A.L.E.R.T
Assure
Look
Employees
Report
Threat
Make sure products received are from safe sources
Assure
Monitor the security of products in the facility
Look
Know who is in your facility
Employees
Keep information related to food defense accessible
Report
Develop a plan for responding to suspicious activity or
a threat to the operation
Threat
A protein in a food or ingredient some people
are sensitive to
These proteins occur naturally
When an enough of an allergen is eaten, an
allergic reaction can occur
Food Allergen
Allergy symptoms:
Nausea
Wheezing or shortness of breath
Hives or itchy rashes
Swelling of various parts of the body, including the face, eyes,
hands, or feet
Vomiting and/or diarrhea
Abdominal pain
Allergic reactions:
Symptoms can become serious quickly
A severe reaction, called anaphylaxis, can lead to death
The Big Eight food allergens:
Milk
Eggs
Fish
Crustacean shellfish, including lobster, shrimp,
and crab
Wheat
Soy
Peanuts
Tree nuts, such as almonds, walnuts, and pecans
Know How to Read Food Labels
Check food labels for allergens
Describe menu items to guests and
identify any allergens in the item
Suggest menu items without the
allergens
Clearly mark the guest’s order for
kitchen and service staff
Deliver food separately to prevent
cross-contact
Service staff
Avoid cross-contact
o Do NOT cook different types of food
in the same fryer oil
o Do NOT put food on surfaces that
have touched allergens
o Check recipes and ingredient labels
o Wash, rinse, and sanitize cookware, utensils,
and equipment before preparing an allergen
special order
o Make sure the allergen doesn’t touch anything
for customers with food allergies (food,
beverages, utensils, etc.)
o Wash your hands and change gloves before
prepping food
o Label food packaged on-site for retail use
Kitchen staff
