1. Contamination, Food Allergies, and Foodborne Illness
Y1.U2.3
Contamination, Food Allergies, and Foodborne Illness

2. Objectives
Identify biological, chemical, and physical contaminants and methods of prevention
List points in operation where deliberate contamination can occur
Identify the most common allergens, associated symptoms, and methods of prevention

3. Terms
Food defense
Food allergen
Cross contact

4. Intro
Food is considered contaminated when it contains hazardous substances
These substances may be biological, chemical or physical

5. Intro
As discussed in Y1.U2.2, foodborne intoxication occurs when a person eats food containing toxins
Most foodborne illness is caused by pathogens
However physical and chemical contamination pose a significant threat

6. Physical Contamination
Sources
Metal shavings (cans)
Staples
Jewelry
Wood
Bandages
Dirt
Fingernails
Glass
Naturally occurring (bone, pit, seed)

7. Physical Contamination
Symptoms
Cuts
Dental damage
Choking

8. Physical Contamination
Prevention
Approved, reputable supplier
Closely inspect, PAY ATTENTION to what you’re doing
Practice good personal hygiene

9. Chemical Contamination
Sources
Cleaners
Machine lubricants
First-aid products
Sanitizers
Pesticides
Health & beauty products (hand lotion, hair spray)
Polishers
Deodorizers
Equipment materials (pewter, copper, zinc) [acid reaction]

10. Chemical Contamination
Symptoms
Vomiting
Diarrhea
-Consult MSDS
-Call emergency/poison control if necessary

11. Chemical Contamination
Prevention
Approved, reputable suppliers
Store chemicals away from food prep, storage, and service areas, separated from food/food contact surfaces by spacing and partitioning, never above food/food contact surface
Only use for intended use
Only handle food with equipment/utensils approved for foodservice
Make manufacturer’s labels on original containers are readable
Keep MSDS current and accessible
Follow manufacturer’s instructions and regulatory requirements for disposal
Properly install beverage dispensers

12. Deliberate Contamination
FDA A.L.E.R.T Program
Assure: Make sure products received are from safe sources
Supervise product deliveries
Use approved suppliers who practice food defense
Request that deliveries are locked or sealed

13. Deliberate Contamination
FDA A.L.E.R.T Program
Look: Monitor security of products in facility
Limit access/Lock storage areas
Create system for handling damaged products
Store chemicals in secure location
Train staff to spot food defense threats

14. Deliberate Contamination
FDA A.L.E.R.T Program
Employees: Know who is in your facility
Limit access to prep and storage areas
Identify visitors and check credentials
Conduct background checks on staff

15. Deliberate Contamination
FDA A.L.E.R.T Program
Reports: Keep information relating to food defense accessible
Receiving logs
Office and staff files/documents
Random food defense self inspections

16. Deliberate Contamination
FDA A.L.E.R.T Program
Threat: Identify what action and who to contact in event of suspicious activity or threat
Hold product that you suspect to be contaminated
Contact regulatory authority immediately
Maintain emergency contact list

17. Food Allergies 6-7 million Americans have food allergies
A food allergy is the body’s negative reaction to a particular food protein
Reaction can occur immediately or several hours later

18. Food Allergens Sources Milk Fish Peanuts Eggs Wheat
Tree nuts, such almonds, walnuts, pecans
Shellfish, including lobster, shrimp, crab
Soy

19. Food Allergens Symptoms Nausea Swelling- face ,lips, eyes, hands, feet
Wheezing or shortness of breath
Vomiting and/or diarrhea
Hives or itchy rashes
Abdominal Pain
Severe: Anaphylaxis, call emergency number

20. Food Allergens Prevention
Service Staff: Needs to be able to tell customers about potential allergens, have at least 1 person available per shift to answer questions
Describing dishes: Tell customer how item is prepared
Identifying ingredients: Identify all and any secret ingredients that might be allergens
Suggesting items: Less complex, simpler
Delivering items: Hand delivered, separately, serve sauces and garnish separately

21. Food Allergens Prevention
Kitchen staff: Avoid cross-contact (allergens transferred from food containing allergen to food served to customer)
Wash rinse, sanitize cookware, utensils, equipment after handling an allergen
Wash hands, change gloves
Use separate fryer
Prep in separate area
Label food packaged on-site with warning