y1.u2.3 contamination, food allergies, and foodborne illness
TRANSCRIPT
Objectives
• Identify biological, chemical, and physical contaminants and methods of prevention
• List points in operation where deliberate contamination can occur
• Identify the most common allergens, associated symptoms, and methods of prevention
Intro• Food is considered contaminated
when it contains hazardous substances
• These substances may be biological, chemical or physical
Intro• As discussed in Y1.U2.2,
foodborne intoxication occurs when a person eats food containing toxins
• Most foodborne illness is caused by pathogens
• However physical and chemical contamination pose a significant threat
Physical ContaminationSources
Metal shavings (cans)
Staples Jewelry
Wood Bandages Dirt
Fingernails Glass Naturally occurring (bone, pit, seed)
Physical ContaminationPrevention
• Approved, reputable supplier• Closely inspect, PAY ATTENTION to
what you’re doing• Practice good personal hygiene
Chemical ContaminationSources
Cleaners Machine lubricants First-aid products
Sanitizers Pesticides Health & beauty products (hand lotion, hair spray)
Polishers Deodorizers Equipment materials (pewter, copper, zinc) [acid reaction]
Chemical ContaminationSymptoms
Vomiting
Diarrhea
-Consult MSDS-Call emergency/poison control if necessary
Chemical ContaminationPrevention
• Approved, reputable suppliers• Store chemicals away from food prep, storage, and
service areas, separated from food/food contact surfaces by spacing and partitioning, never above food/food contact surface
• Only use for intended use• Only handle food with equipment/utensils approved for
foodservice• Make manufacturer’s labels on original containers are
readable• Keep MSDS current and accessible• Follow manufacturer’s instructions and regulatory
requirements for disposal• Properly install beverage dispensers
Deliberate Contamination
FDA A.L.E.R.T Program
Assure: Make sure products received are from safe sources
• Supervise product deliveries• Use approved suppliers who practice food
defense• Request that deliveries are locked or sealed
Deliberate Contamination
FDA A.L.E.R.T Program
Look: Monitor security of products in facility
• Limit access/Lock storage areas• Create system for handling damaged products• Store chemicals in secure location• Train staff to spot food defense threats
Deliberate Contamination
FDA A.L.E.R.T Program
Employees: Know who is in your facility
• Limit access to prep and storage areas• Identify visitors and check credentials• Conduct background checks on staff
Deliberate Contamination
FDA A.L.E.R.T Program
Reports: Keep information relating to food defense accessible
• Receiving logs• Office and staff files/documents• Random food defense self inspections
Deliberate Contamination
FDA A.L.E.R.T ProgramThreat: Identify what action and who
to contact in event of suspicious activity or threat
• Hold product that you suspect to be contaminated
• Contact regulatory authority immediately• Maintain emergency contact list
Food Allergies• 6-7 million Americans have food
allergies
• A food allergy is the body’s negative reaction to a particular food protein
• Reaction can occur immediately or several hours later
Food AllergensSources
Milk Fish Peanuts
Eggs Wheat Tree nuts, such almonds, walnuts, pecans
Shellfish, including lobster, shrimp, crab
Soy
Food AllergensSymptoms
Nausea Swelling- face ,lips, eyes, hands, feet
Wheezing or shortness of breath
Vomiting and/or diarrhea
Hives or itchy rashes Abdominal Pain
Severe: Anaphylaxis, call emergency number
Food AllergensPrevention
Service Staff: Needs to be able to tell customers about potential allergens, have at least 1 person available per shift to answer questions
Describing dishes: Tell customer how item is prepared
Identifying ingredients: Identify all and any secret ingredients that might be allergens
Suggesting items: Less complex, simpler
Delivering items: Hand delivered, separately, serve sauces and garnish separately
Food AllergensPrevention
Kitchen staff: Avoid cross-contact (allergens transferred from food containing allergen to food served to customer)
Wash rinse, sanitize cookware, utensils, equipment after handling an allergen
Wash hands, change gloves
Use separate fryer
Prep in separate area
Label food packaged on-site with warning