Contamination, Food Allergens, and Foodborne Illness Standard 5: Students will demonstrate and practice correct sanitation as it refers to a modern commercial kitchen.

Chemical Contaminants Toxic Metals Lead Copper Zinc Foodservice Chemicals Cleaners, polishes, sanitizers, and machine lubricants Chemical Contaminants

Physical Contaminants When natural or unnatural objects get into food. What are some examples? Deliberate Contamination of Food Organized terrorists Former employees Vendors Competitors Physical Contaminants

Food defense program – deals with the three points in your operation where food is at risk. Human Elements Interviewing process Training employees Monitoring system: cameras, bag checks Interior Elements: Limit access to certain areas Eliminate hiding places Restrict traffic in food-preparation areas Exterior Elements: Building’s exterior is well lit Identify all food suppliers Prevent access to facility after operation hours Food Defense Program

Food Allergy – the body’s negative reaction to a particular food protein. Milk and dairy Eggs and egg products Fish and shellfish Wheat Soy and soy products Peanuts and tree nuts, such as walnuts and pecans What are some ways you can prevent allergic reactions? Food Allergens

Food Allergens: Avoiding Cross Contact Prevention: Service Staff: Describe dishes Identify ingredients Suggest simple menu items Kitchen Staff: Separate equipment Check recipes Wash, rinse, and sanitize cookware, utensils, and equipment before preparing food Wash hands and change gloves Label food for off-site retail Food Allergens: Avoiding Cross Contact

How can toxic metal poisoning occur? What are some whys to prevent it? What are some ways to keep chemicals from contaminating food? What measures can be taken to help ensure the safety of customers with food allergies? Questions