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

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

3. 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

4. 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

5. 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

6. 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

7. 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