Contamination, Food Allergies, and Foodborne Illness Y1.U2.3 Contamination, Food Allergies, and Foodborne Illness

Objectives Identify biological, chemical, and physical contaminants and methods of prevention List points in operation where deliberate contamination can occur Identify the most common allergens, associated symptoms, and methods of prevention

Terms Food defense Food allergen Cross contact

Intro Food is considered contaminated when it contains hazardous substances These substances may be biological, chemical or physical

Intro As discussed in Y1.U2.2, foodborne intoxication occurs when a person eats food containing toxins Most foodborne illness is caused by pathogens However physical and chemical contamination pose a significant threat

Physical Contamination Sources Metal shavings (cans) Staples Jewelry Wood Bandages Dirt Fingernails Glass Naturally occurring (bone, pit, seed)

Physical Contamination Symptoms Cuts Dental damage Choking

Physical Contamination Prevention Approved, reputable supplier Closely inspect, PAY ATTENTION to what you’re doing Practice good personal hygiene

Chemical Contamination Sources Cleaners Machine lubricants First-aid products Sanitizers Pesticides Health & beauty products (hand lotion, hair spray) Polishers Deodorizers Equipment materials (pewter, copper, zinc) [acid reaction]

Chemical Contamination Symptoms Vomiting Diarrhea -Consult MSDS -Call emergency/poison control if necessary

Chemical Contamination Prevention Approved, reputable suppliers Store chemicals away from food prep, storage, and service areas, separated from food/food contact surfaces by spacing and partitioning, never above food/food contact surface Only use for intended use Only handle food with equipment/utensils approved for foodservice Make manufacturer’s labels on original containers are readable Keep MSDS current and accessible Follow manufacturer’s instructions and regulatory requirements for disposal Properly install beverage dispensers

Deliberate Contamination FDA A.L.E.R.T Program Assure: Make sure products received are from safe sources Supervise product deliveries Use approved suppliers who practice food defense Request that deliveries are locked or sealed

Deliberate Contamination FDA A.L.E.R.T Program Look: Monitor security of products in facility Limit access/Lock storage areas Create system for handling damaged products Store chemicals in secure location Train staff to spot food defense threats

Deliberate Contamination FDA A.L.E.R.T Program Employees: Know who is in your facility Limit access to prep and storage areas Identify visitors and check credentials Conduct background checks on staff

Deliberate Contamination FDA A.L.E.R.T Program Reports: Keep information relating to food defense accessible Receiving logs Office and staff files/documents Random food defense self inspections

Deliberate Contamination FDA A.L.E.R.T Program Threat: Identify what action and who to contact in event of suspicious activity or threat Hold product that you suspect to be contaminated Contact regulatory authority immediately Maintain emergency contact list

Food Allergies 6-7 million Americans have food allergies A food allergy is the body’s negative reaction to a particular food protein Reaction can occur immediately or several hours later

Food Allergens Sources Milk Fish Peanuts Eggs Wheat Tree nuts, such almonds, walnuts, pecans Shellfish, including lobster, shrimp, crab Soy

Food Allergens Symptoms Nausea Swelling- face ,lips, eyes, hands, feet Wheezing or shortness of breath Vomiting and/or diarrhea Hives or itchy rashes Abdominal Pain Severe: Anaphylaxis, call emergency number

Food Allergens Prevention Service Staff: Needs to be able to tell customers about potential allergens, have at least 1 person available per shift to answer questions Describing dishes: Tell customer how item is prepared Identifying ingredients: Identify all and any secret ingredients that might be allergens Suggesting items: Less complex, simpler Delivering items: Hand delivered, separately, serve sauces and garnish separately

Food Allergens Prevention Kitchen staff: Avoid cross-contact (allergens transferred from food containing allergen to food served to customer) Wash rinse, sanitize cookware, utensils, equipment after handling an allergen Wash hands, change gloves Use separate fryer Prep in separate area Label food packaged on-site with warning