Contamination and Food Allergens SERVSAFE/Chapter 3 Contamination and Food Allergens

CHEMICAL CONTAMINANTS Lead: found in pewter, which can be used to make pitchers and other tableware Copper: found in cookware like pots and pans DO NOT put acidic food in copper containers Zinc: found in galvanized items, which are coated with zinc (i.e. buckets, tubs, etc.)

PHYSICAL CONTAMINANTS Metal shavings from cans Staples from cartons Glass from broken light bulbs Blades from plastic or rubber scrappers Fingernails, hair and bandages Dirt Bones Jewelry Fruit pits

is the body’s negative reaction to a food protein. Food Allergy… is the body’s negative reaction to a food protein.

ALLERGY 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

COMMON Food Allergens Milk/Dairy Products Eggs/Egg Products Fish and Shellfish Wheat Soy/Soy Products Peanuts and Tree Nuts

Preventing Allergic Reactions Tell customers about menu items that contain potential allergens Tell customers preparation methods Identify “secret” ingredients Suggest simple menu items

Kitchen Staff Guidelines Do not cook different types of food in the same fryer oil Do not put food on surfaces that have touched allergens Wash, rinse, and sanitize cookware, utensils, and equipment before prepping food Wash hands and change gloves before prepping food Assign specific equipment for prepping food for customers with allergies