Section Goals• Be able to list and • List the steps necessary recognize the risks to protect customers associated with against food allergens in chemical & physical both the front – and contamination. back-of house.• Be able to list and recognize the risks associated with food allergens.
Definitions• Chemical Hazard – Cleaners, sanitizers, polishes, machine lubricants, and toxic metals that can contaminate food and make people sick.• Physical Hazard – Objects such as hair, dirt, metal staples, bones, and broken glass that can find their way into food.• Allergic Reaction –The body’s negative reaction to a food protein. Symptoms of this reaction may be mild to life- threatening.
Chemical ContaminationChemical contamination has caused many cases offoodborne illness. These contaminates can comefrom everyday items found in the operation: notablytoxic metals and foodservice chemicals.
Toxic MetalsSome utensils & equipment contain toxic metals that can contaminate food.These illnesses are frequently caused by storing or prepping acidic foodswith or in equipment containing one or more of the following metals.• Lead – This metal is found in pewter, which has been used to make pitchers and other tableware.• Copper – Copper is often found in cookware like pots and pans.• Zinc – This metal is found in galvanized items like buckets and tubs.
Foodservice Chemicals• Chemicals can contaminate food if they are used or stored improperly. To keep food safe, follow these guidelines: – Store chemicals away from food and equipment used to prepare food. Keep them in a separate storage area in their original containers. – If you transfer a chemical to a new container (such as a spray bottle), you must label it with the common name of the chemical. – Follow the manufacturers’ directions when using chemicals and use special care while food is being prepped. – Only use lubricants intended for foodservice equipment.
Physical Contaminants• Food can be contaminated when objects get into it. This can also happen when natural objects are left in food, like bones or fruit pits: – 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
Deliberate ContaminationThe best ways to protect food from deliberate contamination: – Control access to food storage and prep areas. – Make sure your facility is secure – Train your employees on food security and reporting of suspicious activities.
Food Allergies• Depending upon the person, an allergic reaction could include a range of symptoms. – 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. IF A PERSON IS HAVING AN ALLERGIC REACTION TO FOOD, CALL THE EMERGENCY NUMBER IN YOUR AREA.
Common Food Allergens• Milk & Dairy Products.
Common Food Allergens• Eggs and egg products.
Common Food Allergens• Fish & shellfish.
Common Food Allergens• Wheat.
Common Food Allergens• Soy and Soy Products.
Common Food Allergens• Peanuts and Tree Nuts (like Pecans & Walnuts).
Preventing Allergic Reactions: Service Staff• Have at least one person who can tell customers about how menu items are prepared and presented; including all accompaniments, like sauces, marinades, and garnishes.• Be able to identify all the ingredients in a menu item (including any “secret” ingredients).• Suggest simple menu items.
Preventing Allergic Reactions: Kitchen Staff• Where one of the foods is a known allergen: do not cook different types of foods in the same fryer oil. Frying shrimp and chicken in the same frying oil can cause shrimp allergens to be transferred to the chicken.• Avoid cross-contact by not putting food on surfaces that have touched an allergen.• Wash rinse and sanitize cookware, utensils, and equipment or assign separate equipment for customers with allergies.• Wash hands and change gloves before prepping food.