1. Harmful substances in food Read Pg 2.1 Shigella outbreak
Ch 2 – Contamination
Harmful substances in food
Read Pg 2.1 Shigella outbreak

2. Contamination Most common symptoms Can be found* in:
Where is it?
What Happens?
Most common symptoms
Diarrhea
Vomiting
Fever
Nausea
Cramps
Jaundice (yellowing of skin)
Onset times vary, and symptoms range from mild to death
Can be found* in:
Animals
Air
Water
Dirt
Naturally in food
Food contaminated by the food handler (see notes)
*But you usually can’t tell.
Fecal-oral, being in contact with a person who is ill, sneezing/etc on food, cross cont

3. FBI – Foodborne Illness
The Big 6
Shigella
Salmonella Typhi
Nontyphoidal Salmonella
E-coli
Also called Shiga-Toxin Producing Escherichia Coli (STEC)
Hepatitis A
Norovirus
Cold take 30 minutes, or up to 6 weeks to show up!
Not all persons will show symptoms – some can be ‘carriers’
What have I got – pg 2.11
Viruses Bacteria

4. Biological Contamination – Gen Info
Pathogens that EITHER
Make you sick OR
Produce toxins that make you sick
Bacteria
Viruses
Parasites
Fungi
~Either way, you could get sick and/or make others sick!

5. Biological Contamination - Bacteria
Live anywhere
Cannot be seen/smelled/tasted
Multiply rapidly when FATTOM is correct (jars)
FATTOM – Food, Acidity, Temp, Time, Oxygen, Moisture
The only ones you can control are time/temp
There are 4 types:
Salmonella Typhi
Nontyphoidal Salmonella
Shigella
E-coli
See pg 2.5, and your chart

6. Biological Contamination - Viruses
Are not found in food, come from the FOOD HANDLER
Transferred through food, water, or contaminated surfaces
Are NOT destroyed by cooking
The ONLY prevention is practicing good personal hygiene
. See pg , and your chart
The 2 types:
-Norovirus
-Hepatitis A

7. Biological Contamination - Parasites
Require a living host to survive
Associated w/
Seafood
wild game
food treated w/ contaminated water (such as produce)
Prevention
Purchasing from ARS
Cooking food properly

8. Biological Contamination - Fungi
Found naturally in air, soil, water, on plants, etc
Ex: Yeasts, Molds, and Mushrooms
Produce toxins that make you sick
Throw food away!
The only way to prevent this is to purchase from A/RS

9. Biological Contamination - Toxins
Poisons that will make you sick
Associated w/ plants, seafood
Some fish have toxins naturally (from eating algea/smaller fish)
Cigutera toxin
Some toxins aren’t harmful unless t/t abuse occurs – so control it!
Histamine
Symptoms usually occur w/in mins, but not always
Nausea/vomiting
Neurological – tingling, hot/cold, hives, difficulty breathing, heart palpitations, burning in the mouth, etc
Prevention – Purchasing from A/RS
Apply your knowledge – who am I – pg 2.12 – both activities

10. Chemical Contamination
Any chemicals – foodservice AND personal
Acidic food stored in improper containers that leech chem
Copper, zinc, galvanized metal, etc
Symptoms within minutes – call poison control
Vomiting, etc
Prevention – keep chem separate at all times
Follow manuf instructions
Do not mix chemicals
Keep in original containers or clearly label new ones
Keep MSDS handy

11. Physical Contamination
Objects in food
Natural
Bones, pits, etc
Other
Plastic, fingernails, staples, glass, jewelry, dirt, glass, bandaids, etc
Can cause physical harm
choking, bleeding, etc
Apply your knowledge pg 2.10 and all
Prevention
Purchasing
Train employees (SOPs, personal hygiene, etc)

12. Deliberate Contamination of Food
Terrorists, disgruntled employees, competitors, etc
Acronym of the Day – a tool to keep food safe – A.L.E.R.T
A – Assure –
L – Look – monitor the security of your facility (‘bee’ sure &‘see’ sure)
E – Employees – know WHO is in your facility
R – Reports – keep documentation when people make complaints
T – Threat – is it?
Read – Rajneeshee Bioterror Attack - pg 2.14
Chef – read the NOTES for this section!
ALERT
A How do you ASSURE that the supplies and ingredients you use are from safe and secure sources?
L How do you LOOK after the security of the products and ingredients in your facility?
E What do you know about your EMPLOYEES and people coming in and out of your facility?
R Could you provide REPORTS about the security of your products while under your control?
T What do you do and who do you notify if you have a THREAT or issue at your facility, including suspicious behavior?

13. Responding to an Outbreak
Gather info
Notify Authoriies
(state/local reg auth)
segregate product
Document Everything!
ID staff on duty
cooperate fully
review procedures
make changes where neessary
willy
Corrective
action

14. Allergens Symptoms: Nausea/vomiting /diarrhea Wheezing
Shortness of breath
Hives/rash
Abdominal pain
Swelling of face/eyes/hands/feet
Can appear immediately or take hours.
Can escalate quickly
Warning: ANAPHYLAXIS = death

15. Food Problems Will Send The EMS.
Milk/Dairy Fish Tree Nuts Wheat
Eggs s Shellfish Peanuts Soy s
Common allergens
Food Problems Will Send The EMS.

16. Be overly careful to avoid cross contact at all costs! S
APPLY KNOWLEDGE PG 2.19
CASE STUDY – 2.22
STUDY QS 2.23
FOH Staff
BOH Staff
W/R/S everything
Keep equipment separate
Fryers, cutting boards, etc
Wash hands/change gloves
Label EVERYTHING!
Be overly careful to avoid cross contact at all costs! S
Must be able to:
Describe ingredients
EVEN if they’re a SECRET!
Suggest other menu items
Deliver food separately
APPLY YOUR KNOWLEDGE – PG 2.19
CASE STUDY – 2.22
STUDY QS 2.23