1. Chapter 3 Contamination and Food Allergens

2. Foodservice 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 3-2 Chemical Contaminants Foodservice 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

3. 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 Abdominal cramps, vomiting, or diarrhea Loss of consciousness Death Food Allergens 3-3

4. Preventing Allergic Reactions Service Staff Tell customers how the dish is prepared Identify secret ingredients that include the allergen Suggest simple menu items 3-4

5. 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 3-5

6. Preventing Allergic Reactions Kitchen Staff continued Wash hands and change gloves before prepping food Assign specific equipment for prepping food for customers with allergies 3-6