1. Chapter Number 3
Keeping Food Safe

2. Learning Objectives After this presentation, you should be able to complete the following Learning Outcomes
3.0
Physical and chemical contaminants and methods of prevention
3.1
Points in the operation where food is at risk from deliberate contamination
3.2
The most common food allergens and their associated symptoms
At the end of this lecture each student should have a general understanding of the chapter contents and a firm ability to accomplish the learning objectives on this slide.
3.3
Methods of preventing allergic reactions
3.4

3. 3.0 KEY TERMS • Food defense: Program developed
and implemented by an operation to
prevent deliberate contamination of
its food.
• Food allergen: A naturally-occurring
protein in food or in an ingredient
that some people are sensitive to. If
enough of an allergen is eaten, an
allergic reaction can occur.
• Cross-contact: The transfer of an
allergen from a food containing
an allergen to a food that does not
contain the allergen.  

4. 3.1 PHYSICAL CONTAMINANTS Physical and chemical contaminants and
methods of prevention
PHYSICAL CONTAMINANTS
Sources
Some common objects that can get into food include:
Metal shavings from cans
Wood
Fingernails
Staples
Bandages
Glass
Jewelry
Dirt
Naturally occurring objects, such as fruit pits and bones, can also be contaminants.
Food
Most bacteria need nutrients such as carbohydrates or proteins to survive. TCS food supports the growth of bacteria better than other types of food. This includes meat, poultry, dairy products, and eggs.
Acidity
Bacteria grow best in food that contains little or no acid. pH is the measure of acidity. The pH scale ranges from 0 to A value of 0 is highly acidic,
while a value of 14.0 is highly alkaline. A pH of 7.0 is neutral. Bacteria grow best in food that is neutral to slightly acidic, a pH of 7.5 to 4.6.
Temperature
Bacteria grow rapidly between 41° and 135°F (5° and 57°C), as shown in the illustration at left. This range is known as the temperature danger zone. Bacteria grow even more rapidly from 70° to 125°F (21° to 52°C). Bacterial growth is limited when food is held above or below the temperature danger zone.
Time
Bacteria need time to grow. The more time bacteria spend in the temperature danger zone, the more opportunity they have to grow to unsafe levels.
Oxygen
Some bacteria need oxygen to grow. Others grow when oxygen is not there. Bacteria that grow without oxygen can occur in cooked rice, untreated
garlic-and-oil mixtures, and temperature-abused baked potatoes.
Moisture
Bacteria grow well in food with high levels of moisture. The amount of moisture available in food for this growth is called water activity (aw). The aw scale ranges from 0.0 to 1.0. The higher the value, the more available moisture in the food.

5. 3.1 CHEMICAL CONTAMINANTS Physical and chemical contaminants and
methods of prevention
CHEMICAL CONTAMINANTS
Sources
Chemicals can contaminate food if they are used or stored the wrong way. The following chemicals can be risks:
Cleaners
Sanitizers
Polishes
Machine lubricants
Pesticides
Deodorizers
First-aid products
Health and beauty products, such as hand lotions and hairsprays
Certain types of kitchenware and equipment can be risks for chemical contamination. These include items made from pewter, copper, zinc, and some types of painted pottery.
Food
Most bacteria need nutrients such as carbohydrates or proteins to survive. TCS food supports the growth of bacteria better than other types of food. This includes meat, poultry, dairy products, and eggs.
Acidity
Bacteria grow best in food that contains little or no acid. pH is the measure of acidity. The pH scale ranges from 0 to A value of 0 is highly acidic, while a value of 14.0 is highly alkaline. A pH of 7.0 is neutral. Bacteria grow best in food that is neutral to slightly acidic, a pH of 7.5 to 4.6.
Temperature
Bacteria grow rapidly between 41° and 135°F (5° and 57°C), as shown in the illustration at left. This range is known as the temperature danger zone. Bacteria grow even more rapidly from 70° to 125°F (21° to 52°C). Bacterial growth is limited when food is held above or below the temperature danger zone.
Time
Bacteria need time to grow. The more time bacteria spend in the temperature danger zone, the more opportunity they have to grow to unsafe levels.
Oxygen
Some bacteria need oxygen to grow. Others grow when oxygen is not there. Bacteria that grow without oxygen can occur in cooked rice, untreated garlic-and-oil mixtures, and temperature-abused baked potatoes.
Moisture
Bacteria grow well in food with high levels of moisture. The amount of moisture available in food for this growth is called water activity (aw). The aw scale ranges from 0.0 to 1.0. The higher the value, the more available moisture in the food.

6. 3.1 CHEMICAL CONTAMINANTS Symptoms
Physical and chemical contaminants and
methods of prevention
CHEMICAL CONTAMINANTS
Symptoms
Symptoms vary depending on the chemical consumed.
Most illnesses occur within minutes. Vomiting and diarrhea are typical.
If an illness is suspected, call the emergency number in your area and the Poison Control number. Consult the chemical’s Material Safety Data Sheet (MSDS), which contains important safety information about the chemical.
Food
Most bacteria need nutrients such as carbohydrates or proteins to survive. TCS food supports the growth of bacteria better than other types of food. This includes meat, poultry, dairy products, and eggs.
Acidity
Bacteria grow best in food that contains little or no acid. pH is the measure of acidity. The pH scale ranges from 0 to A value of 0 is highly acidic, while a value of 14.0 is highly alkaline. A pH of 7.0 is neutral. Bacteria grow best in food that is neutral to slightly acidic, a pH of 7.5 to 4.6.
Temperature
Bacteria grow rapidly between 41° and 135°F (5° and 57°C), as shown in the illustration at left. This range is known as the temperature danger zone. Bacteria grow even more rapidly from 70° to 125°F (21° to 52°C). Bacterial growth is limited when food is held above or below the temperature danger zone.
Time
Bacteria need time to grow. The more time bacteria spend in the temperature danger zone, the more opportunity they have to grow to unsafe levels.
Oxygen
Some bacteria need oxygen to grow. Others grow when oxygen is not there. Bacteria that grow without oxygen can occur in cooked rice, untreated garlic-and-oil mixtures, and temperature-abused baked potatoes.
Moisture
Bacteria grow well in food with high levels of moisture. The amount of moisture available in food for this growth is called water activity (aw). The aw scale ranges from 0.0 to 1.0. The higher the value, the more available moisture in the food.

7. 3.1 CHEMICAL CONTAMINANTS Prevention
Physical and chemical contaminants and
methods of prevention
CHEMICAL CONTAMINANTS
Prevention
The chemicals you use must be approved for use in a foodservice operation.
They must also be necessary for the maintenance of the facility. Here are some ways to protect food and food-contact surfaces from contamination by chemicals:
Purchase chemicals from approved, reputable suppliers.
Store chemicals away from prep areas, food-storage areas, and service areas.
Chemicals must be separated from food and food-contact surfaces by spacing and partitioning.
Chemicals must never be stored above food or food-contact surfaces.
Food
Most bacteria need nutrients such as carbohydrates or proteins to survive. TCS food supports the growth of bacteria better than other types of food. This includes meat, poultry, dairy products, and eggs.
Acidity
Bacteria grow best in food that contains little or no acid. pH is the measure of acidity. The pH scale ranges from 0 to A value of 0 is highly acidic, while a value of 14.0 is highly alkaline. A pH of 7.0 is neutral. Bacteria grow best in food that is neutral to slightly acidic, a pH of 7.5 to 4.6.
Temperature
Bacteria grow rapidly between 41° and 135°F (5° and 57°C), as shown in the illustration at left. This range is known as the temperature danger zone. Bacteria grow even more rapidly from 70° to 125°F (21° to 52°C). Bacterial growth is limited when food is held above or below the temperature danger zone.
Time
Bacteria need time to grow. The more time bacteria spend in the temperature danger zone, the more opportunity they have to grow to unsafe levels.
Oxygen
Some bacteria need oxygen to grow. Others grow when oxygen is not there. Bacteria that grow without oxygen can occur in cooked rice, untreated garlic-and-oil mixtures, and temperature-abused baked potatoes.
Moisture
Bacteria grow well in food with high levels of moisture. The amount of moisture available in food for this growth is called water activity (aw). The aw scale ranges from 0.0 to 1.0. The higher the value, the more available moisture in the food.

8. 3.1 CHEMICAL CONTAMINANTS Prevention (cont.)
Physical and chemical contaminants and
methods of prevention
CHEMICAL CONTAMINANTS
Prevention (cont.)
Use chemicals for their intended use and follow manufacturer’s directions.
Only handle food with equipment and utensils approved for foodservice use.
Make sure the manufacturer’s labels on original chemical containers are readable.
Keep MSDS current, and make sure they are accessible to staff at all times.
Follow the manufacturer’s directions and local regulatory requirements when throwing out chemicals.
Food
Most bacteria need nutrients such as carbohydrates or proteins to survive. TCS food supports the growth of bacteria better than other types of food. This includes meat, poultry, dairy products, and eggs.
Acidity
Bacteria grow best in food that contains little or no acid. pH is the measure of acidity. The pH scale ranges from 0 to A value of 0 is highly acidic, while a value of 14.0 is highly alkaline. A pH of 7.0 is neutral. Bacteria grow best in food that is neutral to slightly acidic, a pH of 7.5 to 4.6.
Temperature
Bacteria grow rapidly between 41° and 135°F (5° and 57°C), as shown in the illustration at left. This range is known as the temperature danger zone. Bacteria grow even more rapidly from 70° to 125°F (21° to 52°C). Bacterial growth is limited when food is held above or below the temperature danger zone.
Time
Bacteria need time to grow. The more time bacteria spend in the temperature danger zone, the more opportunity they have to grow to unsafe levels.
Oxygen
Some bacteria need oxygen to grow. Others grow when oxygen is not there. Bacteria that grow without oxygen can occur in cooked rice, untreated garlic-and-oil mixtures, and temperature-abused baked potatoes.
Moisture
Bacteria grow well in food with high levels of moisture. The amount of moisture available in food for this growth is called water activity (aw). The aw scale ranges from 0.0 to 1.0. The higher the value, the more available moisture in the food.

9. 3.2 CONTAMINANTS Certain people could try to tamper with your food.
Points in the operation where food is at risk
from deliberate contamination
CONTAMINANTS
Certain people could try to tamper with your food.
Terrorists or activists
Current or former staff
Vendors
Competitors
They may use:
biological, chemical, or physical contaminants
radioactive materials
Food
Most bacteria need nutrients such as carbohydrates or proteins to survive. TCS food supports the growth of bacteria better than other types of food. This includes meat, poultry, dairy products, and eggs.
Acidity
Bacteria grow best in food that contains little or no acid. pH is the measure of acidity. The pH scale ranges from 0 to A value of 0 is highly acidic, while a value of 14.0 is highly alkaline. A pH of 7.0 is neutral. Bacteria grow best in food that is neutral to slightly acidic, a pH of 7.5 to 4.6.
Temperature
Bacteria grow rapidly between 41° and 135°F (5° and 57°C), as shown in the illustration at left. This range is known as the temperature danger zone. Bacteria grow even more rapidly from 70° to 125°F (21° to 52°C). Bacterial growth is limited when food is held above or below the temperature danger zone.
Time
Bacteria need time to grow. The more time bacteria spend in the temperature danger zone, the more opportunity they have to grow to unsafe levels.
Oxygen
Some bacteria need oxygen to grow. Others grow when oxygen is not there. Bacteria that grow without oxygen can occur in cooked rice, untreated garlic-and-oil mixtures, and temperature-abused baked potatoes.
Moisture
Bacteria grow well in food with high levels of moisture. The amount of moisture available in food for this growth is called water activity (aw). The aw scale ranges from 0.0 to 1.0. The higher the value, the more available moisture in the food.

10. A L E R T A.L.E.R.T. 3.2 Points in the operation where food is at risk
from deliberate contamination
A.L.E.R.T.
SSURE
OOK A L E R T
MPLOYEES
Food
Most bacteria need nutrients such as carbohydrates or proteins to survive. TCS food supports the growth of bacteria better than other types of food. This includes meat, poultry, dairy products, and eggs.
Acidity
Bacteria grow best in food that contains little or no acid. pH is the measure of acidity. The pH scale ranges from 0 to A value of 0 is highly acidic, while a value of 14.0 is highly alkaline. A pH of 7.0 is neutral. Bacteria grow best in food that is neutral to slightly acidic, a pH of 7.5 to 4.6.
Temperature
Bacteria grow rapidly between 41° and 135°F (5° and 57°C), as shown in the illustration at left. This range is known as the temperature danger zone. Bacteria grow even more rapidly from 70° to 125°F (21° to 52°C). Bacterial growth is limited when food is held above or below the temperature danger zone.
Time
Bacteria need time to grow. The more time bacteria spend in the temperature danger zone, the more opportunity they have to grow to unsafe levels.
Oxygen
Some bacteria need oxygen to grow. Others grow when oxygen is not there. Bacteria that grow without oxygen can occur in cooked rice, untreated garlic-and-oil mixtures, and temperature-abused baked potatoes.
Moisture
Bacteria grow well in food with high levels of moisture. The amount of moisture available in food for this growth is called water activity (aw). The aw scale ranges from 0.0 to 1.0. The higher the value, the more available moisture in the food.
EPORTS
HREAT

11. A L E R T A.L.E.R.T. 3.2 Points in the operation where food is at risk
from deliberate contamination
A.L.E.R.T.
SSURE
Make sure that products you receive are from safe sources.
Supervise product deliveries.
Use approved suppliers who practice food defense.
Request that delivery vehicles be locked or sealed. A L E R T
Food
Most bacteria need nutrients such as carbohydrates or proteins to survive. TCS food supports the growth of bacteria better than other types of food. This includes meat, poultry, dairy products, and eggs.
Acidity
Bacteria grow best in food that contains little or no acid. pH is the measure of acidity. The pH scale ranges from 0 to A value of 0 is highly acidic, while a value of 14.0 is highly alkaline. A pH of 7.0 is neutral. Bacteria grow best in food that is neutral to slightly acidic, a pH of 7.5 to 4.6.
Temperature
Bacteria grow rapidly between 41° and 135°F (5° and 57°C), as shown in the illustration at left. This range is known as the temperature danger zone. Bacteria grow even more rapidly from 70° to 125°F (21° to 52°C). Bacterial growth is limited when food is held above or below the temperature danger zone.
Time
Bacteria need time to grow. The more time bacteria spend in the temperature danger zone, the more opportunity they have to grow to unsafe levels.
Oxygen
Some bacteria need oxygen to grow. Others grow when oxygen is not there. Bacteria that grow without oxygen can occur in cooked rice, untreated garlic-and-oil mixtures, and temperature-abused baked potatoes.
Moisture
Bacteria grow well in food with high levels of moisture. The amount of moisture available in food for this growth is called water activity (aw). The aw scale ranges from 0.0 to 1.0. The higher the value, the more available moisture in the food.

12. A L E R T A.L.E.R.T. 3.2 Points in the operation where food is at risk
from deliberate contamination
A.L.E.R.T.
Monitor the security of products in the facility.
Limit access to prep and storage areas. Locking storage areas is one way to do this.
Create a system for handling damaged products.
Store chemicals in a secure location.
Train staff to spot food defense threats.
OOK A L E R T
Food
Most bacteria need nutrients such as carbohydrates or proteins to survive. TCS food supports the growth of bacteria better than other types of food. This includes meat, poultry, dairy products, and eggs.
Acidity
Bacteria grow best in food that contains little or no acid. pH is the measure of acidity. The pH scale ranges from 0 to A value of 0 is highly acidic, while a value of 14.0 is highly alkaline. A pH of 7.0 is neutral. Bacteria grow best in food that is neutral to slightly acidic, a pH of 7.5 to 4.6.
Temperature
Bacteria grow rapidly between 41° and 135°F (5° and 57°C), as shown in the illustration at left. This range is known as the temperature danger zone. Bacteria grow even more rapidly from 70° to 125°F (21° to 52°C). Bacterial growth is limited when food is held above or below the temperature danger zone.
Time
Bacteria need time to grow. The more time bacteria spend in the temperature danger zone, the more opportunity they have to grow to unsafe levels.
Oxygen
Some bacteria need oxygen to grow. Others grow when oxygen is not there. Bacteria that grow without oxygen can occur in cooked rice, untreated garlic-and-oil mixtures, and temperature-abused baked potatoes.
Moisture
Bacteria grow well in food with high levels of moisture. The amount of moisture available in food for this growth is called water activity (aw). The aw scale ranges from 0.0 to 1.0. The higher the value, the more available moisture in the food.

13. A L E R T A.L.E.R.T. 3.2 Know who is in your facility.
Points in the operation where food is at risk
from deliberate contamination
A.L.E.R.T.
Know who is in your facility.
Limit access to prep and storage areas.
Identify all visitors and verify credentials.
Conduct background checks on staff. A L E R T
MPLOYEES
Food
Most bacteria need nutrients such as carbohydrates or proteins to survive. TCS food supports the growth of bacteria better than other types of food. This includes meat, poultry, dairy products, and eggs.
Acidity
Bacteria grow best in food that contains little or no acid. pH is the measure of acidity. The pH scale ranges from 0 to A value of 0 is highly acidic, while a value of 14.0 is highly alkaline. A pH of 7.0 is neutral. Bacteria grow best in food that is neutral to slightly acidic, a pH of 7.5 to 4.6.
Temperature
Bacteria grow rapidly between 41° and 135°F (5° and 57°C), as shown in the illustration at left. This range is known as the temperature danger zone. Bacteria grow even more rapidly from 70° to 125°F (21° to 52°C). Bacterial growth is limited when food is held above or below the temperature danger zone.
Time
Bacteria need time to grow. The more time bacteria spend in the temperature danger zone, the more opportunity they have to grow to unsafe levels.
Oxygen
Some bacteria need oxygen to grow. Others grow when oxygen is not there. Bacteria that grow without oxygen can occur in cooked rice, untreated garlic-and-oil mixtures, and temperature-abused baked potatoes.
Moisture
Bacteria grow well in food with high levels of moisture. The amount of moisture available in food for this growth is called water activity (aw). The aw scale ranges from 0.0 to 1.0. The higher the value, the more available moisture in the food.

14. 3.2
Points in the operation where food is at risk
from deliberate contamination
A.L.E.R.T.
Keep information related to food defense accessible:
Receiving logs
Office files and documents
Staff files
Random food defense self-inspections A L E R T
Food
Most bacteria need nutrients such as carbohydrates or proteins to survive. TCS food supports the growth of bacteria better than other types of food. This includes meat, poultry, dairy products, and eggs.
Acidity
Bacteria grow best in food that contains little or no acid. pH is the measure of acidity. The pH scale ranges from 0 to A value of 0 is highly acidic, while a value of 14.0 is highly alkaline. A pH of 7.0 is neutral. Bacteria grow best in food that is neutral to slightly acidic, a pH of 7.5 to 4.6.
Temperature
Bacteria grow rapidly between 41° and 135°F (5° and 57°C), as shown in the illustration at left. This range is known as the temperature danger zone. Bacteria grow even more rapidly from 70° to 125°F (21° to 52°C). Bacterial growth is limited when food is held above or below the temperature danger zone.
Time
Bacteria need time to grow. The more time bacteria spend in the temperature danger zone, the more opportunity they have to grow to unsafe levels.
Oxygen
Some bacteria need oxygen to grow. Others grow when oxygen is not there. Bacteria that grow without oxygen can occur in cooked rice, untreated garlic-and-oil mixtures, and temperature-abused baked potatoes.
Moisture
Bacteria grow well in food with high levels of moisture. The amount of moisture available in food for this growth is called water activity (aw). The aw scale ranges from 0.0 to 1.0. The higher the value, the more available moisture in the food.
EPORTS

15. A L E R T A.L.E.R.T. 3.2 Points in the operation where food is at risk
from deliberate contamination
A.L.E.R.T.
Identify what you will do and who you will contact if there is suspicious activity or a threat at your operation:
Hold any product you suspect to be contaminated.
Contact your regulatory authority immediately.
Maintain an emergency contact list. A L E R T
Food
Most bacteria need nutrients such as carbohydrates or proteins to survive. TCS food supports the growth of bacteria better than other types of food. This includes meat, poultry, dairy products, and eggs.
Acidity
Bacteria grow best in food that contains little or no acid. pH is the measure of acidity. The pH scale ranges from 0 to A value of 0 is highly acidic, while a value of 14.0 is highly alkaline. A pH of 7.0 is neutral. Bacteria grow best in food that is neutral to slightly acidic, a pH of 7.5 to 4.6.
Temperature
Bacteria grow rapidly between 41° and 135°F (5° and 57°C), as shown in the illustration at left. This range is known as the temperature danger zone. Bacteria grow even more rapidly from 70° to 125°F (21° to 52°C). Bacterial growth is limited when food is held above or below the temperature danger zone.
Time
Bacteria need time to grow. The more time bacteria spend in the temperature danger zone, the more opportunity they have to grow to unsafe levels.
Oxygen
Some bacteria need oxygen to grow. Others grow when oxygen is not there. Bacteria that grow without oxygen can occur in cooked rice, untreated garlic-and-oil mixtures, and temperature-abused baked potatoes.
Moisture
Bacteria grow well in food with high levels of moisture. The amount of moisture available in food for this growth is called water activity (aw). The aw scale ranges from 0.0 to 1.0. The higher the value, the more available moisture in the food.
HREAT

16. 3.3
The most common food allergens and their associated symptoms
FOOD ALLERGENS
A food allergen is a protein in a food or ingredient that some people are sensitive to. These proteins occur naturally. When enough of an allergen is eaten, an allergic reaction can occur.
There are specific signs that a customer is having an allergic reaction. To protect your customers, you should be able to recognize these signs and know what to do.
You also should know the types of food that most often cause allergic reactions to help prevent them from happening
Food
Most bacteria need nutrients such as carbohydrates or proteins to survive. TCS food supports the growth of bacteria better than other types of food. This includes meat, poultry, dairy products, and eggs.
Acidity
Bacteria grow best in food that contains little or no acid. pH is the measure of acidity. The pH scale ranges from 0 to A value of 0 is highly acidic, while a value of 14.0 is highly alkaline. A pH of 7.0 is neutral. Bacteria grow best in food that is neutral to slightly acidic, a pH of 7.5 to 4.6.
Temperature
Bacteria grow rapidly between 41° and 135°F (5° and 57°C), as shown in the illustration at left. This range is known as the temperature danger zone. Bacteria grow even more rapidly from 70° to 125°F (21° to 52°C). Bacterial growth is limited when food is held above or below the temperature danger zone.
Time
Bacteria need time to grow. The more time bacteria spend in the temperature danger zone, the more opportunity they have to grow to unsafe levels.
Oxygen
Some bacteria need oxygen to grow. Others grow when oxygen is not there. Bacteria that grow without oxygen can occur in cooked rice, untreated garlic-and-oil mixtures, and temperature-abused baked potatoes.
Moisture
Bacteria grow well in food with high levels of moisture. The amount of moisture available in food for this growth is called water activity (aw). The aw scale ranges from 0.0 to 1.0. The higher the value, the more available moisture in the food.

17. 3.3
The most common food allergens and their associated symptoms
COMMON FOOD ALLERGENS
Many food items can cause an allergic reaction.
You and your staff must be aware of the most common food allergens and the menu items that contain them.
These food items are responsible for the majority of food allergies and can cause severe allergic reactions:
Milk
Eggs
Fish
Shellfish, including lobster, shrimp, and crab
Wheat
Soy
Peanuts
Tree nuts, such as almonds, walnuts, and pecans
Food
Most bacteria need nutrients such as carbohydrates or proteins to survive. TCS food supports the growth of bacteria better than other types of food. This includes meat, poultry, dairy products, and eggs.
Acidity
Bacteria grow best in food that contains little or no acid. pH is the measure of acidity. The pH scale ranges from 0 to A value of 0 is highly acidic, while a value of 14.0 is highly alkaline. A pH of 7.0 is neutral. Bacteria grow best in food that is neutral to slightly acidic, a pH of 7.5 to 4.6.
Temperature
Bacteria grow rapidly between 41° and 135°F (5° and 57°C), as shown in the illustration at left. This range is known as the temperature danger zone. Bacteria grow even more rapidly from 70° to 125°F (21° to 52°C). Bacterial growth is limited when food is held above or below the temperature danger zone.
Time
Bacteria need time to grow. The more time bacteria spend in the temperature danger zone, the more opportunity they have to grow to unsafe levels.
Oxygen
Some bacteria need oxygen to grow. Others grow when oxygen is not there. Bacteria that grow without oxygen can occur in cooked rice, untreated garlic-and-oil mixtures, and temperature-abused baked potatoes.
Moisture
Bacteria grow well in food with high levels of moisture. The amount of moisture available in food for this growth is called water activity (aw). The aw scale ranges from 0.0 to 1.0. The higher the value, the more available moisture in the food.

18. 3.3
The most common food allergens and their associated symptoms
COMMON FOOD ALLERGENS
Depending on the person, an allergic reaction can happen just after the food is eaten or several hours later. This reaction could include some or all of these symptoms:
Nausea
Wheezing or shortness of breath
Hives or itchy rashes
Swelling of various parts of the body, including the face, eyes, hands, or feet
Vomiting and/or diarrhea
Abdominal pain
Food
Most bacteria need nutrients such as carbohydrates or proteins to survive. TCS food supports the growth of bacteria better than other types of food. This includes meat, poultry, dairy products, and eggs.
Acidity
Bacteria grow best in food that contains little or no acid. pH is the measure of acidity. The pH scale ranges from 0 to A value of 0 is highly acidic, while a value of 14.0 is highly alkaline. A pH of 7.0 is neutral. Bacteria grow best in food that is neutral to slightly acidic, a pH of 7.5 to 4.6.
Temperature
Bacteria grow rapidly between 41° and 135°F (5° and 57°C), as shown in the illustration at left. This range is known as the temperature danger zone. Bacteria grow even more rapidly from 70° to 125°F (21° to 52°C). Bacterial growth is limited when food is held above or below the temperature danger zone.
Time
Bacteria need time to grow. The more time bacteria spend in the temperature danger zone, the more opportunity they have to grow to unsafe levels.
Oxygen
Some bacteria need oxygen to grow. Others grow when oxygen is not there. Bacteria that grow without oxygen can occur in cooked rice, untreated garlic-and-oil mixtures, and temperature-abused baked potatoes.
Moisture
Bacteria grow well in food with high levels of moisture. The amount of moisture available in food for this growth is called water activity (aw). The aw scale ranges from 0.0 to 1.0. The higher the value, the more available moisture in the food.

19. 3.3
The most common food allergens and their associated symptoms
COMMON FOOD ALLERGENS
Initially symptoms may be mild, but they can become serious quickly.
In severe cases, anaphylaxis—a severe allergic reaction that can lead to death—may result.
If a customer is having an allergic reaction to food, call the emergency number in your area.
Food
Most bacteria need nutrients such as carbohydrates or proteins to survive. TCS food supports the growth of bacteria better than other types of food. This includes meat, poultry, dairy products, and eggs.
Acidity
Bacteria grow best in food that contains little or no acid. pH is the measure of acidity. The pH scale ranges from 0 to A value of 0 is highly acidic, while a value of 14.0 is highly alkaline. A pH of 7.0 is neutral. Bacteria grow best in food that is neutral to slightly acidic, a pH of 7.5 to 4.6.
Temperature
Bacteria grow rapidly between 41° and 135°F (5° and 57°C), as shown in the illustration at left. This range is known as the temperature danger zone. Bacteria grow even more rapidly from 70° to 125°F (21° to 52°C). Bacterial growth is limited when food is held above or below the temperature danger zone.
Time
Bacteria need time to grow. The more time bacteria spend in the temperature danger zone, the more opportunity they have to grow to unsafe levels.
Oxygen
Some bacteria need oxygen to grow. Others grow when oxygen is not there. Bacteria that grow without oxygen can occur in cooked rice, untreated garlic-and-oil mixtures, and temperature-abused baked potatoes.
Moisture
Bacteria grow well in food with high levels of moisture. The amount of moisture available in food for this growth is called water activity (aw). The aw scale ranges from 0.0 to 1.0. The higher the value, the more available moisture in the food.

20. Methods of Preventing Allergic Reactions
3.4
Methods of Preventing Allergic Reactions
PREVENTING ALLERGIC REACTIONS
Service Staff
Your staff should be able to tell customers about menu items that contain potential allergens. At minimum, have one person available per shift to answer customers’ questions about menu items. When customers say they have a food allergy, your staff should take it seriously. They must be able to do the following:
Describing dishes: Tell customers how the item is prepared. Sauces, marinades, and garnishes often contain allergens. This information is critical to a customer with a peanut allergy.
Identifying ingredients: Identify any “secret” ingredients. While you may not want to share the recipe with the public, staff must be able to tell the secret ingredient to a customer who asks.
Food
Most bacteria need nutrients such as carbohydrates or proteins to survive. TCS food supports the growth of bacteria better than other types of food. This includes meat, poultry, dairy products, and eggs.
Acidity
Bacteria grow best in food that contains little or no acid. pH is the measure of acidity. The pH scale ranges from 0 to A value of 0 is highly acidic, while a value of 14.0 is highly alkaline. A pH of 7.0 is neutral. Bacteria grow best in food that is neutral to slightly acidic, a pH of 7.5 to 4.6.
Temperature
Bacteria grow rapidly between 41° and 135°F (5° and 57°C), as shown in the illustration at left. This range is known as the temperature danger zone. Bacteria grow even more rapidly from 70° to 125°F (21° to 52°C). Bacterial growth is limited when food is held above or below the temperature danger zone.
Time
Bacteria need time to grow. The more time bacteria spend in the temperature danger zone, the more opportunity they have to grow to unsafe levels.
Oxygen
Some bacteria need oxygen to grow. Others grow when oxygen is not there. Bacteria that grow without oxygen can occur in cooked rice, untreated garlic-and-oil mixtures, and temperature-abused baked potatoes.
Moisture
Bacteria grow well in food with high levels of moisture. The amount of moisture available in food for this growth is called water activity (aw). The aw scale ranges from 0.0 to 1.0. The higher the value, the more available moisture in the food.

21. Methods of Preventing Allergic Reactions
3.4
Methods of Preventing Allergic Reactions
PREVENTING ALLERGIC REACTIONS
Service Staff (cont)
Suggesting items
Suggest simple menu items. Complex items such as casseroles, soups, and some desserts may contain many ingredients. These can be difficult to fully describe to customers.
Delivering food
Food should be hand-delivered to guests with allergies.
Kitchen Staff
Staff must make sure that allergens are not transferred from food containing an allergen to the food served to the customer. This is called cross-contact. Here are a few examples of how it can happen:
Cooking different types of food in the same fryer oil can cause cross-contact.
Putting food on surfaces that have touched allergens can cause cross-contact.
Food
Most bacteria need nutrients such as carbohydrates or proteins to survive. TCS food supports the growth of bacteria better than other types of food. This includes meat, poultry, dairy products, and eggs.
Acidity
Bacteria grow best in food that contains little or no acid. pH is the measure of acidity. The pH scale ranges from 0 to A value of 0 is highly acidic, while a value of 14.0 is highly alkaline. A pH of 7.0 is neutral. Bacteria grow best in food that is neutral to slightly acidic, a pH of 7.5 to 4.6.
Temperature
Bacteria grow rapidly between 41° and 135°F (5° and 57°C), as shown in the illustration at left. This range is known as the temperature danger zone. Bacteria grow even more rapidly from 70° to 125°F (21° to 52°C). Bacterial growth is limited when food is held above or below the temperature danger zone.
Time
Bacteria need time to grow. The more time bacteria spend in the temperature danger zone, the more opportunity they have to grow to unsafe levels.
Oxygen
Some bacteria need oxygen to grow. Others grow when oxygen is not there. Bacteria that grow without oxygen can occur in cooked rice, untreated garlic-and-oil mixtures, and temperature-abused baked potatoes.
Moisture
Bacteria grow well in food with high levels of moisture. The amount of moisture available in food for this growth is called water activity (aw). The aw scale ranges from 0.0 to 1.0. The higher the value, the more available moisture in the food.

22. 3.4 HOW TO AVOID CROSS-CONTACT HOW TO AVOID CROSS-CONTACT
Methods of Preventing Allergic Reactions
HOW TO AVOID CROSS-CONTACT
HOW TO AVOID CROSS-CONTACT
Wash , Rinse, and Sanitize
Food
Most bacteria need nutrients such as carbohydrates or proteins to survive. TCS food supports the growth of bacteria better than other types of food. This includes meat, poultry, dairy products, and eggs.
Acidity
Bacteria grow best in food that contains little or no acid. pH is the measure of acidity. The pH scale ranges from 0 to A value of 0 is highly acidic, while a value of 14.0 is highly alkaline. A pH of 7.0 is neutral. Bacteria grow best in food that is neutral to slightly acidic, a pH of 7.5 to 4.6.
Temperature
Bacteria grow rapidly between 41° and 135°F (5° and 57°C), as shown in the illustration at left. This range is known as the temperature danger zone. Bacteria grow even more rapidly from 70° to 125°F (21° to 52°C). Bacterial growth is limited when food is held above or below the temperature danger zone.
Time
Bacteria need time to grow. The more time bacteria spend in the temperature danger zone, the more opportunity they have to grow to unsafe levels.
Oxygen
Some bacteria need oxygen to grow. Others grow when oxygen is not there. Bacteria that grow without oxygen can occur in cooked rice, untreated garlic-and-oil mixtures, and temperature-abused baked potatoes.
Moisture
Bacteria grow well in food with high levels of moisture. The amount of moisture available in food for this growth is called water activity (aw). The aw scale ranges from 0.0 to 1.0. The higher the value, the more available moisture in the food.
Wash Hands and
Change Gloves
Before Prepping
Food
Use Separate
Fryers and
Cooking
Oils