This document discusses food contamination and allergies. It defines chemical and physical contamination and lists common sources like toxic metals, foodservice chemicals, and physical objects. It describes steps to prevent contamination from chemicals and deliberate sources. The document also defines allergic reactions and lists common food allergens like milk, eggs, fish, wheat, soy, and tree nuts. It provides tips for service and kitchen staff to prevent allergic reactions, such as having an employee knowledgeable about ingredients and avoiding cross-contact between foods.

1. ServSafe™ Exam Prep & Study Guide
AtTheInstitute.com

2. 3. Contamination & Food Allergies
AtTheInstitute.com

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. 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. Chemical Contamination
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.

6. Toxic Metals
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 – 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. 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. 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. Deliberate Contamination
The 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. 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. Common Food Allergens
• Milk & Dairy Products.

12. Common Food Allergens
• Eggs and egg products.

13. Common Food Allergens
• Fish & shellfish.

14. Common Food Allergens
• Wheat.

15. Common Food Allergens
• Soy and Soy Products.

16. Common Food Allergens
• Peanuts and Tree Nuts (like Pecans &
Walnuts).

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. 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. ServSafe Essentials
ISBN: 0135026520
http://nraef.org
http://www.servsafe.com

20. JNA Institute of Culinary Arts
215.468.8800
http://culinaryarts.edu