CH 3 Flashcards
Physical contaminants - sources
- Metal shavings from cans
- Wood
- Fingernails
- Staples
- Bandages
- Class
- Jewelry
- Dirt
- Naturally occurring objects (ex. bones, fruit pits)
Physical contaminants - symptoms
- Mild to fatal injuries possible
- Cuts, dental damage, choking
- Bleeding and pain
Physical contaminants - prevention
- Purchase food from approved, reputable suppliers
- Closely inspect food received
- Take steps to prevent physical contamination including practicing good personal hygiene
Chemical contaminants - sources
- Cleaners, sanitizers, polishes, machine lubricants, pesticides
- Certain types of kitchenware and equipment (ex. items made from pewter, copper, zinc, painted pottery)
- Deodorizers, first-aid products, health and beauty products
Chemical contaminants - symptoms
- Vary depending on chemical consumed
- Most illnesses occur within minutes
- Vomiting and diarrhea
Chemical contaminants - if an illness is suspected
- Call the emergency number in your area
- Call the Poison Control number
- Consult the chemical’s MSDS
Chemical contaminants - prevention
- Only use chemicals approved for use in foodservice operations
- Purchase chemicals from approved, reputable suppliers
- Store chemicals away from prep, food-storage, service areas using spacing and partitioning
- Chemicals must NEVER be stored above food or food-contact surfaces
- Use chemicals for their intended use and follow manufacturer’s directions
Chemical contaminants - prevention (cont’d)
- Only handle food with equipment and utensils approved for foodservice use
- Make sure the manufacturer’s labels on original chemical containers are readable
- Keep MSDS current and make sure accessible to staff at all times
- Follow the manufacturer’s directions and local regulatory requirements when throwing out chemicals
Groups who may attempt to deliberately contaminate food
- Terrorists/activists
- Disgruntled current or former staff
- Vendors
- Competitors
FDA defense tool
A.L.E.R.T.
FDA defense tool: A
Assure
- Make sure products received are from safe sources
FDA defense tool: L
Look
- Monitor the security of products in the facility
FDA defense tool: E
Employees
- Know who is in your facility
FDA defense tool: R
Reports
- Keep information related to food defense accessible
FDA defense tool: T
Threat
- Develop a plan for responding to suspicious activity or a threat to the operation
Food allergen
- A protein in a food or ingredient some people are sensitive to
- Proteins occur naturally
- When enough of an allergen is eaten an allergic reaction can occur
Allergy symptoms
- Nausea
- Wheezing or shortness of breath
- Hives or itchy rashes
- Swelling of various parts of the body (ex. face, eyes, hands, feet)
- Vomiting and/or diarrhea
- Abdominal pain
Allergic reactions
- Symptoms can become serious quickly
- A severe reaction (anaphylaxis) can lead to death
Food allergens - The Big Eight
- Milk
- Eggs
- Fish
- Crustacean shellfish (ex. lobster, shrimp, crab)
- Wheat
- Soy
- Peanuts
- Tree nuts (ex. almonds, walnuts, pecans)
Preventing allergic reactions: food labels
- Know how to read food labels
- Check food labels for allergens
Preventing allergic reactions: service staff
- Describe menu items to guests and identify any allergens in the item
- Suggest menu items without the allergens
- Clearly mark the guest’s order for kitchen/service staff
- Deliver food separately to prevent cross-contact
Preventing allergic reactions: kitchen staff
Avoid cross-contact
- Do NOT cook different types of food in the same fryer oil
- Do NOT put food on surfaces that have touched allergens
- Check recipes/ingredient labels
- Wash, rinse, sanitize cookware, utensils, equipment before preparing an allergen special order
- Make sure the allergen doesn’t touch anything for customers with food allergies
- Wash your hands and change gloves before prepping food
- Label food packaged on-site for retail use
