chapter 3 contamination. food allergens, and foodborne illness

CHAPTER 3

Contamination. Food allergens, and foodborne illness

Test Your Food Safety Knowledge (True or False)

1. Delivery people and service contractors are possible food defense risks.

2. Milk is a common food allergen.

3. Copper utensils and equipment can cause an illness when used to prepare acidic food.

4. When transferring a cleaning chemical to a spray bottle, it is unnecessary to label the bottle if the chemical is clearly visible.

5. A person with a shellfish allergy who unknowingly eats soup made with clam juice may experience a tightening in the throat.

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Test Your Food Safety Knowledge (True or False)

1. Delivery people and service contractors are possible food defense risks. True

2. Milk is a common food allergen. True

3. Copper utensils and equipment can cause an illness when used to prepare acidic food. True

4. When transferring a cleaning chemical to a spray bottle, it is unnecessary to label the bottle if the chemical is clearly visible. False

5. A person with a shellfish allergy who unknowingly eats soup made with clam juice may experience a tightening in the throat. True

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Biological contaminant Microbial contamination that may cause foodborne illness.(Bacteria, viruses, parasites, fungi & biological toxins)

Chemical contaminant Examples: toxic metals, pesticides, cleaning products, sanitizers & equipment lubricants

Physical contaminantForeign object (metal shavings, staples, glass, blades, fingernails, hair, bandages, dirt & bones)

Food security Preventing or eliminating the deliberate contamination of food

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Toxic metal poisoning Illness caused when toxic metals get into food from utensils or equipment.

Food allergyBody’s negative reaction to a particular food protein.

Food defenseProgram developed and implemented by an operation to prevent deliberate contamination of its food.

Cross-contactThe transfer of an allergen from a food containing an allergen to a food that does not contain the allergen.

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Three Types of Foodborne Contaminants

Biological

Chemical

Physical

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Biological Toxins May be produced by pathogens found on food

May be the result of a chemical contamination

May occur naturally in plants or animals

May occur as a result of an animal’s diet

May be from a fish toxin

The toxin may be produced by the fish. Cooking does not destroy the toxin.

May be from predatory fish that consume smaller fish that have eaten the toxin.

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Foodborne illnesses caused by Fish Toxins Purchase fish from an approved, reputable supplier.

Check the temperature of fish upon delivery – 410F (50C) or lower.

Refuse product that has been thawed and refrozen.

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Mushroom ToxinsPresent in certain varietiesof wild mushrooms

Can cause severe illness

Are not destroyed by cooking or freezing

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Mushroom Toxins

Symptoms of intoxication vary depending upon the species. Cooking or freezing will not destroy toxins found in toxic wild mushrooms. Mushrooms should be purchased from approved suppliers.

Consumption of toxic, wild mushrooms Toxic mushrooms confused with edible mushrooms

Usually collected by amateur mushroom hunters

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Mushroom Toxins

Establishments that serve wild mushrooms must have:

Written buyer specifications that:

Identify the mushroom’s common name, its Latin name and its author

Ensure the mushroom was identified in its fresh state

Indicate the name of the person who identified the mushroom (include qualifications of person)

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Plant ToxinsSome plants are:

Toxic when raw, but safe when cooked Red kidney beans

Fava beans

Naturally toxic Rhubarb leaves Jimsonweed

Apricot kernels Water hemlock

Honey from bees that have gathered nectar from mountain laurel or rhododendrons

Milk from cows that have eaten snakeroot

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Toxic-Metal Poisoning

•Toxic Metals

– Some utensils and equipment contain toxic metals that can contaminate acidic food:• Lead. It is found in pewter, which

can be used to make pitchers and other tableware

• Copper. It is sometimes found in cookware, such as pots and pans.

• Zinc. This metal is found in galvanized items, which are coated with it. Some buckets, tubs, and other items may be galvanized.

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Toxic-Metal Poisoning

•Toxic-metal poisoning can occur when:• Utensils or equipment containing

these metals are used to store or prep acidic food

•To prevent toxic-metal poisoning:• Only food-grade utensils and equipment should be used to prepare

and store food

•Additional source:• Carbonated-beverage dispensers that are improperly installed can

create a hazard. If carbonated water is allowed to flow back into the copper supply lines, it could leach copper from the line and contaminate the beverage.

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Types of Chemical Contaminants

Toxic metals Pesticides Cleaningproducts

Pesticide photo courtesy of the National Pest Management Association

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Food Service Chemicals

• 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

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Should only be applied by a licensed pest control operator (PCO)

Wrap and store food prior to application

Pesticides

Do not store food this way

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•Common Physical Contaminants

– Metal shavings from cans– Staples from cartons– Glass from broken light bulbs– Blades from plastic or rubber scrapers– Fingernails, hair, and bandages– Dirt– Bones– Jewelry– Fruit pits

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To prevent physical contaminants:Closely inspect the food your receive.Take steps to make sure no physical contaminants can get into it

Naturally Occurring Objects That Pose a Hazard

Bones

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Deliberate Contamination of Food

• In addition to biological, chemical and physical contaminants, one must be aware of how to prevent deliberate contamination.

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• To protect food from deliberate contamination: – Train employees to report suspicious

activities– Control access to food and prep areas– Eliminate places for intruders to hide

inside the facility– Make sure intruders can’t enter the

facility in unexpected ways– Develop procedures that address each

potential threat and train employees to follow them

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Nuclear and radioactive contaminants are an additional concern.

The Deliberate Contamination Of Food

Threats to Food Security may occur at any level in the food-supply chain.

Food may be contaminated by:organized terrorist or activist groups

individuals posing as customers

current or former employees, vendors or competitors


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Key to protecting food:


* Make it as difficult as possible for tampering to occur.

For this reason, a “food defense” program should deal with the points in the operation where food is at risk.


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Potential threats can come from:

Human elements Verify the identity of applicants – ask for reference, verify them, and check identification

Train employees in food defense and establish awareness in the establishment

Train employees to report suspicious activity

Establish a system to ensure that only one on-duty employees are allowed in work areas

Establish rules for opening the back doors of the facility

Control access to food-production and food-storage areas by nonemployees

Consider a two-employee rule during food preparation – employees should not be alone in food-preparation area

Monitor preparation areas regularly via video cameras, windows, other employees, or management.


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Potential threats can come from:Interior elements Limit access to doors, windows, roofs, and food-storage areas

Control entrances and exits to food displays, storage areas, and kitchens.

Eliminate hiding places in all areas of the operation.

Inspect incoming food items, never accept suspect food.

Restrict traffic in food-preparation and storage areas.

Monitor self-service areas, and food items and equipment on display, such as salad bars, condiments, and exposed tableware.


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Potential threats can come from:Exterior elements Ensure that the building’s exterior is well lit.

Control access to the ventilation system.

Identify all food suppliers and consider using tamper-evident packages. Check the identification of the delivery person and the scheduled times of delivery, and document those deliveries.

Tell suppliers that food defense is a priority and ask what steps they are taking to ensure their products are secure.

Verify and preapproved all service personnel and providers.

Prevent access to the facility by nonemployees after normal business hours.


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The number of people in the United States with food allergies is increasing.

A food allergy is the body’s negative reaction to a particular food protein.

Depending on the person, allergic reactions may occur immediately after the food is eaten or several hours later

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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

Gastrointestinal symptoms

Loss of consciousness

Death

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Common Food AllergensMilk and dairy products

Eggs and egg products

Fish

Shellfish

Wheat

Soy and soy products

Peanuts

Tree nuts

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To protect guests with food allergies:Be able to identify menu items containing potential allergens

If you are not sure if a guest’s selection is allergen-free, urge them to order a different item

Ensure that tableware and utensils used to prepare the guests’ food are allergen free

Prepare menu items as simply as possible

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Preventing Allergic ReactionsKitchen 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

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Preventing Allergic ReactionsKitchen Staff continued Wash hands and change gloves

before prepping food

Assign specific equipment for prepping food for customers with allergies

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Chemical contaminants can come from a variety of substances. These include toxic metals, cleaners, sanitizers, polishes, and machine lubricants

To prevent contamination, use only food-grade utensils and equipment to prepare and store food. Store chemicals away from food, utensils, and equipment used for food, and follow manufacturers’ directions for use.

Physical contaminants can occur when objects get into food or when naturally occurring objects, such as bones in a fish fillet, pose a physical hazard

Closely inspect the food received, and take steps to ensure food will not become physically contaminated during its flow through your operation.

People may try to tamper with food using biological, chemical, physical, or even radioactive contaminants.

Identify measures to prevent this by making it difficult as possible to tamper with food.

Summary

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Many people have food allergies

Managers and Employees should be aware of the most common food allergens, which include milk and dairy products, eggs and eggs products, fish and shellfish, wheat, soy, and soy products, and peanuts and tree nuts.

Both service staff and kitchen staff need to do their part to avoid serving food that can cause an allergic reaction.

Service staff must be able to tell customers about menu items that contain potential allergens.

Kitchen staff must make sure that allergens are not transferred from food containing an allergen to the food served to the customer.

Summary continued

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chapter 3 contamination. food allergens, and foodborne illness

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