Y1.U2.3

Contamination, Food Allergies, and Foodborne Illness

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

Terms

• Food defense

• Food allergen

• Cross contact

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 ContaminationSymptoms

Cuts

Dental damage

Choking

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