03 chapter three

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  • Hello and welcome to AtTheInstitute.com’s online preparatory course for the National Restaurant AssociationServSafe Manager Certification Exam.
  • This is section three: Contamination & Food Allergies.
  • In this section we will cover the following areas:We’ll list and recognize the risks associated with chemical & physical contamination.We’ll learn the risks associated with food allergens.And list the steps necessary to protect customers against food allergens in both the front – and back-of house.
  • And some definitions will be helpful in understanding this section: There are Chemical Hazards – Cleaners, sanitizers, polishes, machine lubricants, and toxic metals can contaminate food and make people sick.Physical Hazards – Objects such as hair, dirt, metal staples, bones, and broken glass can find their way into food.And Allergic Reactions – An Allergic reaction is the body’s negative reaction to a food protein. Symptoms of this reaction may run the gamut from mild to life-threatening.
  • Chemical contamination has caused many cases of foodborne illness. These contaminates can come from everyday items found in the operation: notably toxic metals and foodservice chemicals.
  • Some utensils & equipment contain toxic metals that can contaminate food. These illnesses are frequently caused by storing or prepping acidic foods with or in equipment containing one or more of the following metals.Lead – Lead is found in pewter, which has been used to make pitchers and other tableware.Copper – Copper can often found in cookware like pots and pans. and Zinc – This metal is found in galvanized items like buckets and tubs.
  • Foodservice 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 in areas where food is being prepped.And Only use lubricants intended for foodservice equipment.
  • In addition to chemical contamination, Food can be contaminated when foreignobjects get into it. This can also happen when natural objects are left in food, like bones or fruit pits: Physical contamination includes:Metal shavings from can openers.Staples from cartons.Glass from broken light bulbs.Blades from plastic or rubber scrapers.Fingernails, hair, and bandages.DirtJewelry from foodhandlersBones (such as naturally occuring bones in a fish fillet)And Fruit pits (like cherry and olive pits)
  • So far we’ve learned about protecting food from accidental contamination but we must also protect food from deliberate contamination.The best ways to protect food from deliberate contamination is to: Control access to food storage and prep areas.Make sure your facility is secureAnd Train your employees on food security and the reporting of anysuspicious activities.
  • The number of people in the US with food allergies is increasing, A food allergy is the body’s negative reaction to a protein in food. There are specific signs that indicate that a customer may be having an allergic reaction.In order to protect your customers you should be familiar with the foods most commonly associated with food allergies and be able to recognize the signs and symptoms of an allergic reaction.Depending upon the person, allergic reactions can include a range of symptoms. Such as: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. even Death.IF A PERSON IS HAVING AN ALLERGIC REACTION TO FOOD, CALL THE EMERGENCY NUMBER IN YOUR AREA.
  • The common food allergens include: Milk & Dairy Products.
  • Eggs and egg products.
  • Fish & shellfish.
  • Wheat (and wheat gluten).
  • Soy and Soy Products.
  • And Peanuts and Tree Nuts (such as Pecans & Walnuts).
  • Bothe service and kitchen staff must do their part to prevent food allergies.Your employees should be able to tell customers about menu items that contain potential allergens. At minimum, have at least one person available at all times who can tell customers about how menu items are prepared and presented; including all accompaniments, like sauces, marinades, and garnishes. This includes being able to identify all the ingredients in a menu item (including any “secret” ingredients).Staff should suggest simple menu items that have fewer ingredients and preparation steps and are easier to clearly describe for customers
  • Kitchen staff need to ensure that allergens are not transferred to food by cross contact. That is from a food that is an allergen to one that is not. Follow these rules: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 (for instance) may cause shrimp allergens to be transferred to the chicken.Avoid cross-contact by not putting food on surfaces that have touched a food containing an allergen.Wash rinse and sanitize cookware, utensils, and equipment or assign separate equipment for customers who have allergies.And lastly, Employees should wash hands and change gloves before prepping food for someone who has an allergy.
  • All of the information provided can be found in The National Restaurant Association’s, ServSafe Essentials, 5th Edition with 2009 FDA Food Code Updates.For more information check them out online at www.servsafe.com.
  • Please take this opportunity to complete the review questions for this section before continuing on to section Two of the course.For AtTheInstitute.com, this is [your name]. You can leave us feedback by email at feedback@AtTheInstitute.com.
  • 03 chapter three

    1. 1. ServSafe™ Exam Prep & Study Guide AtTheInstitute.com
    2. 2. 3. Contamination & Food Allergies AtTheInstitute.com
    3. 3. 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.
    4. 4. 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.
    5. 5. Chemical ContaminationChemical contamination has caused many cases offoodborne illness. These contaminates can comefrom everyday items found in the operation: notablytoxic metals and foodservice chemicals.
    6. 6. 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.
    7. 7. 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.
    8. 8. 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
    9. 9. 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.
    10. 10. 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.
    11. 11. Common Food Allergens• Milk & Dairy Products.
    12. 12. Common Food Allergens• Eggs and egg products.
    13. 13. Common Food Allergens• Fish & shellfish.
    14. 14. Common Food Allergens• Wheat.
    15. 15. Common Food Allergens• Soy and Soy Products.
    16. 16. Common Food Allergens• Peanuts and Tree Nuts (like Pecans & Walnuts).
    17. 17. 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.
    18. 18. 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.
    19. 19. ServSafe Essentials ISBN: 0135026520 http://nraef.orghttp://www.servsafe.com
    20. 20. JNA Institute of Culinary Arts 215.468.8800 http://culinaryarts.edu

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