Chapter 3Contamination and Food Allergens

Foodservice Chemicals

Store away from food, utensils, and equipment

Follow manufacturers’ directions for use

Be careful when using while food is being prepped

Label them properly if they are transferred to new containers

Use lubricants made for foodservice equipment

3-2

Chemical Contaminants

Foodservice Chemicals

Store away from food, utensils, and equipment

Follow manufacturers’ directions for use

Be careful when using while food is being prepped

Label them properly if they are transferred to new containers

Use lubricants made for foodservice equipment

Symptoms of an allergic reaction include: 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

Food Allergens

3-3

Preventing Allergic Reactions

Service Staff Tell customers how the dish is

prepared

Identify secret ingredients that include the allergen

Suggest simple menu items

3-4

Preventing Allergic Reactions

Kitchen Staff Don’t cook different types of food

in the same fryer

Don’t put food on surfaces that touched allergens

Clean and sanitize cookware, utensils, and equipment before prepping food

3-5

Preventing Allergic Reactions

Kitchen Staff continued Wash hands and change gloves

before prepping food

Assign specific equipment for prepping food for customers with allergies

3-6