1. Contamination. Food allergens, and foodborne illness
CHAPTER 3
Contamination. Food allergens, and foodborne illness

2. Test Your Food Safety Knowledge (True or False)
Delivery people and service contractors are possible food defense risks.
Milk is a common food allergen.
Copper utensils and equipment can cause an illness when used to prepare acidic food.
When transferring a cleaning chemical to a spray bottle, it is unnecessary to label the bottle if the chemical is clearly visible.
A person with a shellfish allergy who unknowingly eats soup made with clam juice may experience a tightening in the throat.
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3. Test Your Food Safety Knowledge (True or False)
Delivery people and service contractors are possible food defense risks. True
Milk is a common food allergen. True
Copper utensils and equipment can cause an illness when used to prepare acidic food. True
When transferring a cleaning chemical to a spray bottle, it is unnecessary to label the bottle if the chemical is clearly visible. False
A person with a shellfish allergy who unknowingly eats soup made with clam juice may experience a tightening in the throat. True
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4. Biological contaminant Microbial contamination that may cause foodborne illness. (Bacteria, viruses, parasites, fungi & biological toxins)
Chemical contaminant Examples: toxic metals, pesticides, cleaning products, sanitizers & equipment lubricants Physical contaminant Foreign object (metal shavings, staples, glass, blades, fingernails, hair, bandages, dirt & bones)
Food security Preventing or eliminating the deliberate contamination of food
Instructor Notes
Microorganisms pose the greatest threat to food safety.
Once you understand what microorganisms need to grow, you will see how that growth can be controlled.
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5. Food allergy Food defense Cross-contact
Toxic metal poisoning Illness caused when toxic metals get into food from utensils or equipment.
Food allergy
Body’s negative reaction to a particular food protein.
Food defense
Program developed and implemented by an operation to prevent deliberate contamination of its food.
Cross-contact
The transfer of an allergen from a food containing an allergen to a food that does not contain the allergen.
Instructor Notes
Microorganisms pose the greatest threat to food safety.
Once you understand what microorganisms need to grow, you will see how that growth can be controlled.
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6. Three Types of Foodborne Contaminants
Biological
Chemical
Physical
Instructor Notes
Food is considered contaminated when it contains hazardous biological, chemical, or physical substances.
Most foodborne illnesses are caused by bacteria, parasites, viruses, and fungi, but biological and chemical toxins are also responsible for many foodborne illnesses.
While biological and chemical contamination pose a significant threat to food, the danger from physical hazards should also be recognized.
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7. Biological Toxins May be produced by pathogens found on food
May be the result of a chemical contamination
May occur naturally in plants or animals
May occur as a result of an animal’s diet
May be from a fish toxin
The toxin may be produced by the fish. Cooking does not destroy the toxin.
May be from predatory fish that consume smaller fish that have eaten the toxin.
Instructor Notes
Toxins in seafood, plants, and mushrooms are responsible for many cases of foodborne illness. Most of these biological toxins occur naturally and are not caused by the presence of microorganisms.
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8. Foodborne illnesses caused by Fish Toxins
Purchase fish from an approved, reputable supplier.
Check the temperature of fish upon delivery – F (50C) or lower.
Refuse product that has been thawed and refrozen.
Instructor Notes
Toxins in seafood, plants, and mushrooms are responsible for many cases of foodborne illness. Most of these biological toxins occur naturally and are not caused by the presence of microorganisms.
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9. Mushroom Toxins Present in certain varieties of wild mushrooms
Can cause severe illness
Are not destroyed by cooking or freezing
Instructor Notes
Most foodborne-illness outbreaks associated with mushrooms are caused by the consumption of wild mushrooms collected by amateur hunters.
Establishments should not use mushrooms picked in the wild unless they have been purchased from approved suppliers.
Establishments that purchase mushrooms picked in the wild should have written buyer specifications that include the following:
The mushroom’s common name, Latin binomial, and its author
Assurance the mushroom was identified in its fresh state
Name of the person who identified the mushroom and a statement regarding his/her qualifications
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10. Mushroom Toxins Consumption of toxic, wild mushrooms
Toxic mushrooms confused with edible mushrooms
Usually collected by amateur mushroom hunters
Symptoms of intoxication vary depending upon the species.
Cooking or freezing will not destroy toxins found in toxic wild mushrooms.
Mushrooms should be purchased from approved suppliers.
Instructor Notes
Most poisoning caused by plants results when toxic plants have been used in medicinal home remedies. Some illnesses have occurred after animals have eaten toxic plants and people have consumed the by-products of those animals.
Avoid using toxic plant species and products prepared with them. Fava and red kidney beans should be cooked properly before use.
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11. Mushroom Toxins Establishments that serve wild mushrooms must have:
Written buyer specifications that:
Identify the mushroom’s common name, its Latin name and its author
Ensure the mushroom was identified in its fresh state
Indicate the name of the person who identified the mushroom (include qualifications of person)
Instructor Notes
Most poisoning caused by plants results when toxic plants have been used in medicinal home remedies. Some illnesses have occurred after animals have eaten toxic plants and people have consumed the by-products of those animals.
Avoid using toxic plant species and products prepared with them. Fava and red kidney beans should be cooked properly before use.
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12. Plant Toxins Some plants are: Naturally toxic
Rhubarb leaves Jimsonweed
Apricot kernels Water hemlock
Honey from bees that have gathered nectar from mountain laurel or rhododendrons
Milk from cows that have eaten snakeroot
Instructor Notes
Most poisoning caused by plants results when toxic plants have been used in medicinal home remedies. Some illnesses have occurred after animals have eaten toxic plants and people have consumed the by-products of those animals.
Avoid using toxic plant species and products prepared with them. Fava and red kidney beans should be cooked properly before use.
Toxic when raw, but safe when cooked
Red kidney beans
Fava beans
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13. Toxic-Metal Poisoning
Toxic Metals
Some utensils and equipment contain toxic metals that can contaminate acidic food:
Lead. It is found in pewter, which can be used to make pitchers and other tableware
Copper. It is sometimes found in cookware, such as pots and pans.
Zinc. This metal is found in galvanized items, which are coated with it. Some buckets, tubs, and other items may be galvanized.
Instructor Notes
Lead is found in pewter, which can be used to make pitchers and other tableware.
Copper is sometimes found in cookware like pots and pans.
Zinc is found in galvanized items, which are coated with zinc. Some buckets, tubs, and other items may be galvanized.
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14. Toxic-Metal Poisoning
Toxic-metal poisoning can occur when:
Utensils or equipment containing these metals are used to store or prep acidic food
To prevent toxic-metal poisoning:
Only food-grade utensils and equipment should be used to prepare and store food
Additional source:
Carbonated-beverage dispensers that are improperly installed can create a hazard. If carbonated water is allowed to flow back into the copper supply lines, it could leach copper from the line and contaminate the beverage.
Instructor Notes
Lead is found in pewter, which can be used to make pitchers and other tableware.
Copper is sometimes found in cookware like pots and pans.
Zinc is found in galvanized items, which are coated with zinc. Some buckets, tubs, and other items may be galvanized.
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15. Pesticide photo courtesy of the National Pest Management Association
Types of Chemical Contaminants
Toxic metals
Pesticides
Cleaning products
Pesticide photo courtesy of the National Pest Management Association
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16. Food Service Chemicals
Store away from food, utensils, and equipment
Follow manufacturers’ directions for use
Be careful when using while food is being prepped
Label them properly if they are transferred to new containers
Use lubricants made for foodservice equipment
Instructor Notes
Chemicals such as cleaning products, polishes, lubricants, and sanitizers can contaminate food if they are improperly used or stored.
Exercise caution when using chemicals during operating hours, to prevent contamination of food and food-preparation areas.
Keep chemicals in a separate storage area and in their original containers.
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17. Pesticides
Should only be applied by a licensed pest control operator (PCO)
Wrap and store food prior to application
Do not store food this way
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18. Common Physical Contaminants
Metal shavings from cans
Staples from cartons
Glass from broken light bulbs
Blades from plastic or rubber scrapers
Fingernails, hair, and bandages
Dirt
Bones
Jewelry
Fruit pits
Instructor Notes
Physical contamination results when foreign objects are accidentally introduced into food, or when naturally occurring objects, such as bones in fillets, pose a physical hazard.
It is important to inspect food for physical contaminants and to ensure that these contaminants are not introduced to food during its flow in the operation.
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19. Naturally Occurring Objects That Pose a Hazard
Bones
To prevent physical contaminants:
Closely inspect the food your receive.
Take steps to make sure no physical contaminants can get into it
Instructor Notes
Physical contamination results when foreign objects are accidentally introduced into food, or when naturally occurring objects, such as bones in fillets, pose a physical hazard.
It is important to inspect food for physical contaminants and to ensure that these contaminants are not introduced to food during its flow in the operation.
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20. Deliberate Contamination of Food
In addition to biological, chemical and physical contaminants, one must be aware of how to prevent deliberate contamination.
Instructor Notes
You must take steps to stop people who are trying to contaminate food. This may include terrorists or activists, current or former employees, vendors, and competitors. These people may try to tamper with your food using biological, chemical, or physical contaminants. They may even use radioactive materials.
Attacks might occur anywhere in the food supply chain. But attacks are usually focused on a specific food item, process, or business.
The best way to protect food is to make it as hard as possible for someone to tamper with it. Anyone who has access to an operation’s food can be a security risk. Examples include delivery people, service contractors, guests, and even staff. To lower the risk, control access to food and prep areas. This may include having employees wear name badges, which is one way to make sure that only staff are in work areas. Also train employees to report suspicious activities.
If areas inside your facility are not secure, your food might not be either. To secure these areas, eliminate places for intruders to hide.
Make sure that people can’t get inside the facility in unexpected ways. There are several things you can do to prevent this, including lighting the exterior and controlling access to roof vents.
Make sure your employees understand food defense issues. Start by developing procedures that address each potential threat. Then train employees to follow them.
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21. Deliberate Contamination of Food
To protect food from deliberate contamination:
Train employees to report suspicious activities
Control access to food and prep areas
Eliminate places for intruders to hide inside the facility
Make sure intruders can’t enter the facility in unexpected ways
Develop procedures that address each potential threat and train employees to follow them
Instructor Notes
You must take steps to stop people who are trying to contaminate food. This may include terrorists or activists, current or former employees, vendors, and competitors. These people may try to tamper with your food using biological, chemical, or physical contaminants. They may even use radioactive materials.
Attacks might occur anywhere in the food supply chain. But attacks are usually focused on a specific food item, process, or business.
The best way to protect food is to make it as hard as possible for someone to tamper with it. Anyone who has access to an operation’s food can be a security risk. Examples include delivery people, service contractors, guests, and even staff. To lower the risk, control access to food and prep areas. This may include having employees wear name badges, which is one way to make sure that only staff are in work areas. Also train employees to report suspicious activities.
If areas inside your facility are not secure, your food might not be either. To secure these areas, eliminate places for intruders to hide.
Make sure that people can’t get inside the facility in unexpected ways. There are several things you can do to prevent this, including lighting the exterior and controlling access to roof vents.
Make sure your employees understand food defense issues. Start by developing procedures that address each potential threat. Then train employees to follow them.
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22. Deliberate Contamination of Food
The Deliberate Contamination Of Food
Nuclear and radioactive contaminants are an additional concern.
Threats to Food Security may occur at any level in the food-supply chain.
Food may be contaminated by:
organized terrorist or activist groups
individuals posing as customers
current or former employees, vendors or competitors
Instructor Notes
Physical contamination results when foreign objects are accidentally introduced into food, or when naturally occurring objects, such as bones in fillets, pose a physical hazard.
It is important to inspect food for physical contaminants and to ensure that these contaminants are not introduced to food during its flow in the operation.
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23. Deliberate Contamination of Food
The Deliberate Contamination Of Food
Key to protecting food:
* Make it as difficult as possible for tampering to occur.
For this reason, a “food defense” program should deal with the points in the operation where food is at risk.
Instructor Notes
Physical contamination results when foreign objects are accidentally introduced into food, or when naturally occurring objects, such as bones in fillets, pose a physical hazard.
It is important to inspect food for physical contaminants and to ensure that these contaminants are not introduced to food during its flow in the operation.
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24. Deliberate Contamination of Food
The Deliberate Contamination Of Food
Potential threats can come from:
Human elements
Verify the identity of applicants – ask for reference, verify them, and check identification
Train employees in food defense and establish awareness in the establishment
Train employees to report suspicious activity
Establish a system to ensure that only one on-duty employees are allowed in work areas
Establish rules for opening the back doors of the facility
Control access to food-production and food-storage areas by nonemployees
Consider a two-employee rule during food preparation – employees should not be alone in food-preparation area
Monitor preparation areas regularly via video cameras, windows, other employees, or management.
Instructor Notes
Physical contamination results when foreign objects are accidentally introduced into food, or when naturally occurring objects, such as bones in fillets, pose a physical hazard.
It is important to inspect food for physical contaminants and to ensure that these contaminants are not introduced to food during its flow in the operation.
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25. Deliberate Contamination of Food
The Deliberate Contamination Of Food
Potential threats can come from:
Interior elements
Limit access to doors, windows, roofs, and food-storage areas
Control entrances and exits to food displays, storage areas, and kitchens.
Eliminate hiding places in all areas of the operation.
Inspect incoming food items, never accept suspect food.
Restrict traffic in food-preparation and storage areas.
Monitor self-service areas, and food items and equipment on display, such as salad bars, condiments, and exposed tableware.
Instructor Notes
Physical contamination results when foreign objects are accidentally introduced into food, or when naturally occurring objects, such as bones in fillets, pose a physical hazard.
It is important to inspect food for physical contaminants and to ensure that these contaminants are not introduced to food during its flow in the operation.
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26. Deliberate Contamination of Food
The Deliberate Contamination Of Food
Potential threats can come from:
Exterior elements
Ensure that the building’s exterior is well lit.
Control access to the ventilation system.
Identify all food suppliers and consider using tamper-evident packages. Check the identification of the delivery person and the scheduled times of delivery, and document those deliveries.
Tell suppliers that food defense is a priority and ask what steps they are taking to ensure their products are secure.
Verify and preapproved all service personnel and providers.
Prevent access to the facility by nonemployees after normal business hours.
Instructor Notes
Physical contamination results when foreign objects are accidentally introduced into food, or when naturally occurring objects, such as bones in fillets, pose a physical hazard.
It is important to inspect food for physical contaminants and to ensure that these contaminants are not introduced to food during its flow in the operation.
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27. The number of people in the United States with food allergies is increasing.
A food allergy is the body’s negative reaction to a particular food protein.
Depending on the person, allergic reactions may occur immediately after the food is eaten or several hours later
Instructor Notes
A food allergy is the body’s negative reaction to a particular food protein.
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28. Symptoms of an allergic reaction include:
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
Gastrointestinal symptoms
Loss of consciousness
Death
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29. Common Food Allergens Milk and dairy products Eggs and egg products
Fish
Shellfish
Wheat
Soy and soy products
Peanuts
Tree nuts
Instructor Notes
A food allergy is the body’s negative reaction to a particular food protein.
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30. To protect guests with food allergies:
Be able to identify menu items containing potential allergens
If you are not sure if a guest’s selection is allergen-free, urge them to order a different item
Ensure that tableware and utensils used to prepare the guests’ food are allergen free
Prepare menu items as simply as possible
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31. Preventing Allergic Reactions
Kitchen Staff
Don’t cook different types of food in the same fryer
Don’t put food on surfaces that touched allergens
Clean and sanitize cookware, utensils, and equipment before prepping food
Instructor Notes
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.
The slide points out ways that kitchen staff can avoid cross-contact.
Cooking different types of food in the same fryer oil can cause cross-contact. In the photo, shrimp allergens could be transferred to the chicken being fried in the same oil.
Putting food on surfaces that have touched allergens can cause cross-contact. For example, putting chocolate chip cookies on the same parchment paper that was used for peanut butter cookies can transfer the peanut allergen.
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32. Preventing Allergic Reactions
Kitchen Staff continued
Wash hands and change gloves before prepping food
Assign specific equipment for prepping food for customers with allergies
Instructor Notes
Assign specific equipment for prepping food for customers with allergies. For example, if your operation serves fried chicken and fried clams, you could designate one piece of equipment for the seafood and the other for the chicken.
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33. Summary The Deliberate Contamination Of Food
Chemical contaminants can come from a variety of substances. These include toxic metals, cleaners, sanitizers, polishes, and machine lubricants
To prevent contamination, use only food-grade utensils and equipment to prepare and store food. Store chemicals away from food, utensils, and equipment used for food, and follow manufacturers’ directions for use.
Physical contaminants can occur when objects get into food or when naturally occurring objects, such as bones in a fish fillet, pose a physical hazard
Closely inspect the food received, and take steps to ensure food will not become physically contaminated during its flow through your operation.
People may try to tamper with food using biological, chemical, physical, or even radioactive contaminants.
Identify measures to prevent this by making it difficult as possible to tamper with food.
Instructor Notes
Physical contamination results when foreign objects are accidentally introduced into food, or when naturally occurring objects, such as bones in fillets, pose a physical hazard.
It is important to inspect food for physical contaminants and to ensure that these contaminants are not introduced to food during its flow in the operation.
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34. Summary continued The Deliberate Contamination Of Food
Many people have food allergies
Managers and Employees should be aware of the most common food allergens, which include milk and dairy products, eggs and eggs products, fish and shellfish, wheat, soy, and soy products, and peanuts and tree nuts.
Both service staff and kitchen staff need to do their part to avoid serving food that can cause an allergic reaction.
Service staff must be able to tell customers about menu items that contain potential allergens.
Kitchen staff must make sure that allergens are not transferred from food containing an allergen to the food served to the customer.
Instructor Notes
Physical contamination results when foreign objects are accidentally introduced into food, or when naturally occurring objects, such as bones in fillets, pose a physical hazard.
It is important to inspect food for physical contaminants and to ensure that these contaminants are not introduced to food during its flow in the operation.
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