Food Safety Hazards

Chemical, Physical, Allergens

Our Goal

Our goal is to understand chemical, physical and allergen hazards that can cause food to become

unsafe in order to prevent contamination.

Learning Objectives

1. Identify chemical, physical and allergen hazards.

2. Explain how food can become contaminated.

3. Learn how to prevent, eliminate or reduce contamination to a safe level.

4. Deal with customer complaints.

Chemical Contamination

• Agricultural Chemicals• Industrial & Cleaning Chemicals• Toxic Metals• Natural Occurring Toxins• Preservatives

Physical Contamination

Allergens

Food Intolerance

• Food intolerance does not involve an immune system response.

• Lactose intolerance is an example.• Consumers can also have intolerant reactions to

many foods.• A food intolerance can cause severe discomfort, but

is not life threatening.

Food Allergies

• Affect 1-2% of adults and 4-6% of children• Symptoms may occur within minutes or take 1-2

hours • Can range from mild to severe and may be life

threatening• Can become more severe with repeated exposure

Anaphylaxis

It can affect all organs in the body including:• Respiratory system• Cardiovascular system• Central nervous systemIn the most severe cases, symptoms such as

respiratory failure, coma and/or heart failure can occur.

1/1000th of a peanut can cause death in an individual with an allergy to peanuts.

Symptoms

• swelling, of the eyelids, face, lips, and tongue• eczema• hives • itching of the mouth, throat, eyes, skin• nausea, vomiting, diarrhea, stomach cramps, or

abdominal pain• runny nose or nasal congestion• wheezing, scratchy throat, shortness of breath, or

difficulty swallowing• Anaphylaxis: a severe, whole-body allergic reaction

that can result in death

Source of Allergens

• Food ingredients• Mixing leftovers from different recipes• Improper clean-up• Cross-contamination by the allergen (equipment

or utensils)• Incorrect information given to consumer

Common Allergens

• Peanut • Egg• Milk• Tree Nuts• Wheat• Sesame• Seafood (fish, crustaceans, shellfish)• Soy (and products containing soy protein)• Sulphite (food additive)• Mustard*

Protecting Customers

• Identify all allergens in your recipes• Have suppliers to provide ingredient lists• Keep the recipe binder up to date and available • Write a clear policy on providing allergen information• Train employees on how to handle allergen inquiries• Have staff ask about food allergies or sensitivities• Encourage ingredient inquiries on your menu• If in doubt be honest with customers• Establish an emergency policy to ensure immediate

medical attention if they suffer an allergic reaction

How Food Becomes Contaminated

Time-Temperature

Abuse

Cross Contamination

Poor Foodhandler Hygiene

Keeping Food Safe

1. Facilities

2. Flow of Food

3. Equipment

4. Cleaning & Sanitation

5. Pest Control

6. Employee Health & Hygiene

7. Training

8. Food Safety Programs

Foodborne Illness Complaints

• Collect Information.

• Notify the Health Authorities.

• Investigate the complaint.

• Work with Authorities

Collect Information

• Person's name, address and telephone number;• List of the foods that were consumed;• Date they ate the food;• Did they wait to eat the food (i.e. take out);• How long before symptoms started;• What are the symptoms of the illness;• Has a doctor confirmed the illness and if so

what was the diagnosis;• Have the public health authorities been

contacted.

Notify the Health Authorities

• Notify public health authorities or suggest the customer notify the authorities.

• Authorities must take a full history of the complaint to identify all possible causes of the problem.

• Health Authorities may require the customer to get a medical diagnosis.

Investigate the complaint.

• Determine which foods may have been involved;• Determine which staff might be involved (carrier);• Remove and label suspected food “Do Not Use”;• Keep refrigerated and covered for testing by the

health authorities. • See if other similar complaints have been received. • Are similar foods implicated?

Summary

Chemicals can make food unsafe Physical contaminants can cause serious internal

injuries and choking Some people have allergies to food that, if eaten,

could cause serious illness or death Contaminants can get onto food or grow on food Following food safety practices will help reduce the

risk of contamination

QUIZ