Chapter 3 Contamination Food Allergens and Foodborne Illness

Chapter 3 Contamination, Food Allergens and Foodborne Illness

You Can Prevent Contamination Objectives: 2 -2 l Biological, chemical, and physical contaminants and how to prevent them l How to prevent the deliberate contamination of food l How to respond to a foodborne-illness outbreak l Common food allergens and how to prevent reactions to them

How Contamination Happens Contaminants come from a variety of places: 2 -3 l Animals we use for food l Air, contaminated water, and dirt l People o Deliberately o Accidentally

How Contamination Happens People can contaminate food when: 2 -4 l They don’t wash their hands after using the restroom l They are in contact with a person who is sick l They sneeze or vomit onto food or food contact surfaces l They touch dirty food-contact surfaces and equipment and then touch food

Chemical Contaminants Sources: 2 -31 l Certain types of kitchenware and equipment (items made from pewter, copper, zinc, and some types of painted pottery) l Cleaners, sanitizers, polishes, machine lubricants, and pesticides l Deodorizers, first-aid products, and health and beauty products (hand lotions, hairsprays, etc. )

Chemical Contaminants Symptoms: 2 -32 l Vary depending on chemical consumed l Most illnesses occur within minutes l Vomiting and diarrhea are typical

Chemical Contaminants Prevention: l Only use chemicals approved for use in foodservice operations l Purchase chemicals from approved, reputable suppliers l Store chemicals away from prep areas, food-storage areas, and service areas. o 2 -33 Chemicals must be separated from food and food-contact surfaces by spacing and partitioning l Chemicals must NEVER be stored above food or food-contact surfaces l Use chemicals for their intended use and follow manufacturer’s directions

Chemical Contaminants Prevention: 2 -34 l Only handle food with equipment and utensils approved for foodservice use l Make sure the manufacturer’s labels on original chemical containers are readable l Keep MSDS current, and make sure they are accessible to staff at all times l Follow the manufacturer’s directions and local regulatory requirements when throwing out chemicals

Physical Contaminants Sources: l l 2 -35 Common objects that get into food o Metal shavings from cans o Wood o Fingernails o Staples o Bandages o Glass o Jewelry o Dirt Naturally occurring objects such as fruit pits and bones

Physical Contaminants Symptoms: l Mild to fatal injuries are possible l Cuts, dental damage, and choking l Bleeding and pain Prevention: 2 -36 l Purchase food from approved, reputable suppliers l Closely inspect food received l Take steps to prevent physical contamination, including practicing good personal hygiene

Deliberate Contamination of Food Groups who may attempt to contaminate food: l Terrorists or activists l Disgruntled current or former staff l Vendors l Competitors FDA defense tool: l 2 -37 A. L. E. R. T.

Deliberate Contamination of Food Assure Make sure products received are from safe sources Look Monitor the security of products in the facility Employees Know who is in your facility Reports Keep information related to food defense accessible Threat 2 -38 Develop a plan for responding to suspicious activity or a threat to the operation

Responding to a Foodborne-Illness Outbreak 2 -39 l Gather information l Notify authorities l Segregate product l Document information l Identify staff l Cooperate with authorities l Review procedures

Responding to a Foodborne-Illness Outbreak l l Gather information o Ask the person for general contact information o Ask the person to identify the food eaten o Ask for a description of symptoms o Ask when the person first got sick Notify authorities o 2 -40 Contact the local regulatory authority if an outbreak is suspected

Responding to a Foodborne-Illness Outbreak l l 2 -41 Segregate product o Set the suspected product aside if any remains o Include a label with “Do Not Use” and “Do Not Discard” on it Document the information o Log information about suspected product o Include a product description, product date, lot number, sell-by date, and pack size

Responding to a Foodborne-Illness Outbreak l l Identify staff o Keep a list of food handlers scheduled at time of incident o Interview staff immediately Cooperate with authorities o l 2 -42 Provide appropriate documentation Review procedures o Determine if standards are being met o Identify if standards are not working

Food Allergens Food allergen: 2 -43 l A food allergen is a protein in a food or ingredient some people are sensitive to l These proteins occur naturally l When an enough of an allergen is eaten, an allergic reaction can occur

Food Allergens Allergy symptoms: l Nausea l Wheezing or shortness of breath l Hives or itchy rashes l Swelling of the body, including the face, eyes, hands, or feet l Vomiting and/or diarrhea l Abdominal pain Allergic reactions: 2 -44 l Symptoms can become serious quickly l A severe reaction, called anaphylaxis, can lead to death

Food Allergens Common food allergens: 2 -45 l Milk l Eggs l Fish l Shellfish, including lobster, shrimp, and crab l Wheat l Soy l Peanuts l Tree nuts, such as almonds, walnuts, and pecans

Prevent Allergic Reactions Service staff: 2 -46 l Describe how the dish is prepared l Identify ingredients l Suggest simple menu items l Hand-deliver food to customers with food allergies

Prevent Allergic Reactions Kitchen staff: l 2 -47 Avoid cross-contact o Do NOT cook different types of food in the same fryer oil o Do NOT put food on surfaces that have touched allergens

Prevent Allergic Reactions Kitchen staff: l 2 -48 Avoid cross-contact o Wash, rinse, and sanitize cookware, utensils, and equipment after handling an allergen o Wash your hands and change gloves before prepping food o Prep food for customers with food allergies in a separate area from other food o Label food packaged on-site for retail use