RISK MANAGEMENT APPLIED TO FOOD

SAFETY, SECURITY AND SANITATION

WEEK 9: CHEMICAL HAZARDS AND THEIR CONTROL
 Chemical contaminants in food and beverage pose serious problems in food establishments, because they
can compromise health and threaten life of every one including employers.
 Chemical hazards in food includes chemical compound that when a sufficient amount is consumed, can
inhibit absorption and/or destroy nutrients. These hazards are carcinogenic, mutagenic and teratogenic.
Their toxicity can cause severe illnesses and possibly death because of their toxological effect on the
human body.
 All chemicals can be poisonous if ingested at toxic levels, with toxicity defined at many levels depending
on the substance dealt with. Even nutrients essential to life such as sodium, iron, copper, and iodine can
be poisonous.
 Chemical preservatives and other food additives are beneficial for specific roles, but can be toxic in
excessive amount.

Kinds of Chemical Hazards in Foodservice Operations

Chemical hazards are divided into three general categories:

 Poisonous substances
 Adverse food reaction ( food allergies and food sensitivities )
 nutritional issues

These three general categories are further subdivided into sub-categories as follows:
1. naturally occurring toxins
2. agricultural chemicals
3. banned food additives
4. improper /overuse of food additives including dietary supplements
5. chemical contaminants in drinking water
6. industrial pollutants
7. packaging materials leaching

Naturally Occurring Toxins

a. Histamine or Scombroid Toxin – this is cause by eating food high in chemical compound called histamine.
Histamine is a protein degradation product particularly the decarboxylation of the amino acids histidine by the
enzyme decarboxylase. This enzyme is elaborated by otherwise harmless bacteria that resides on the surface of
the fishes. This is manifested by symptoms such as itchiness, urticaria, and other allergic reaction. E.g. tuna,
mahi-mahi, tambacol, tulingan, mackerel, and sardines family. (scombroid fishes)
b. Ciguatera Toxin - this is an example of fish poisoning intoxication from consumption of tropical fish. Some fishes
naturally contains poison even when still alive. E.g. puffer fish or butete, reef fishes such as groupers, snapper,
 pompano, surgeon fish and barracuda. The poison of these fishes derived from algae containing cigua toxin
eaten by these reef fishes.
c. Shellfish Toxin – this group of toxins is what is referred to as red tide toxin, which are involved by certain algae.
This occurs in various places especially near populated areas and polluted waters. If the shellfish consumed
poisonous algae, the shellfish are not affected, but if the person consumed this infected shellfish, red tide
toxins takes place.
d. Plant Toxin - the toxin substances in plants comprise the largest number and the greater variety of toxicant
present in foods. While most vegetables would have varying amount of toxin, most are in low concentration to
be considered hazardous under normal pattern of consumption. E.g. cyanogenic glycosides in cassava. Disease
related to cassava toxicity are acute cyanide intoxication, endemic goiter, tropical ataxic neuropathy and
epidemic spastic paraparesis.

Agricultural Chemicals

Includes in these categories are pesticides, hormones and antibiotics used in agriculture. Some hormones
are banned for use in livestock; an example is diethylstilbestrol, a hormone that can increase milk production by
dairy cows. Improper use of antibiotics can cause pathogenic organism such as Salmonella. Reuse of containers of
agricultural chemicals for food products. E.g. vinegar placed in used motor oil canister, rootcrops placed in
fertilizer bags. In short, improper handling and storage of hazardous chemicals can clearly cause chemical hazards.

Food Additives

Food additives are added to food to perform specific function such as improvement of color and texture,
prevention of microbial growth etc. When used beyond allowable limits or in food for which such additives are not
specifically intended, these food additives could constitute a hazards. E.g. nitrite or nitrate is a curing salt used for
cured meat products. Excess nitrite is toxic and carcinogenic. Salitre or potassium nitrate use as preservatives for
longanisa and tocino. Excessive nitrate could cause food poisoning.
When using food additives such as food colors and flavors, especially preservatives such as sodium
benzoate and potassium sorbate, it is important to use minimum amount that will make such additives functional.
Banned substances have been used as food additives such as boric acid in pancit and sago, formalin in fish
and shellfish, lead-based food colors, and Grano the coloring used in salted eggs.

Chemical Contaminants in Drinking Water

a. Organic Compound – are either inherent in nature or are added from various resources. These chemicals can be
health risk not only because of their toxicity, it also promotes the growth of bacteria. Some organic compounds
are Synthetic Organic Chemicals (SOC), Volatile Organic Compounds (VOC), Phenols and Trihalomethanes
(THMs).
b. Inorganic Compound – the common inorganic chemicals that may contaminate water includes Antimony,
Arsenic, Baruim, Cadmium, Chromium, Copper, Cyanide, Fluoride, Lead, Mercury, Nitrate Selenium and
Thalium. Depending on the amount of inorganic compound, various ill effects can be observe such as allergic
reaction, cancer, skin damage, hair loss, impaired liver, kidney malfunction and circulatory problems.
c. Radioactive Contaminants – Uranuim and Radium are elements that could contaminate water. The best
guideline for consumers is to find out from local authorities that safeguard water supply, about the level of
radioactive contaminants in their community. Know about the locations of any nuclear testing grounds or
nuclear waste disposal.
Providing Potable Water in Food Service Establishment
General provision with regards to ensuring water safety and quality of food establishments are the following:
1. Water supply shall be adequate and must be potable. To ensure potability, all sources of water should be
certified by a local health agencies.
2. Hot and cold running water must be provided in all areas where food is prepared or equipment or
utensils are washed.
3. In the advent of a shortage or lack of drinking water, the water to be used should be transported from an
approved source ad must be handled and dispensed in a sanitary manner.
4. Bottled or packaged drinking water should be handled, stored ad protected from contamination.
5. Bottled water should be served to the customers in bottles directly and not already dispensed in glass.
6. Ice which will be used for any purpose, should be made from water from an approved source and should
be transported, distributed and packed in a sanitary manner.

Industrial Pollutants

Another group of chemical hazards are industrial chemicals such as high concentration of heavy metals
such as lead, mercury, cadmium can be found in industrial waste that have been improperly discharged into rivers
and lakes. Fish and other aquatic products harvested from contaminated waters would have high concentration of
such metal that could be hazardous to consumers of fish.
Air Pollutants is estimate to cause thousands of cancer deaths annually. E.g. asbestos from insulating and
fireproofing materials, mercury from fluorescent lights, carbon monoxide from engines/car exhaust and other
volatile organic compound in the air.

Reaction Products from Packaging Materials

Packaging materials should not react with the food. It is not just the main packaging materials that is
involved but in some cases the pigment used in food wrappers or the ink used in the labels can also be hazardous.
Plastics that are safe and do not leach any chemicals to food includes: polyethylene terephathalate (PET), high
density polyethylene, and polypropylene (PP). Avoid using polyvinyl chloride (PVC) and di-2-ethylphthalate (DEHP)
that clings to the food when heated.
Adverse Food Reactions
Food Allergens – Allergens are usually protein substances that can cause specific reaction in some people.
Allergenic symptoms includes: hives and swelling, asthma, vomiting, abdominal pains, atopic eczema and
anaphylaxis. While there are various kind of allergy, we will focus on food allergy. Allergenic individuals reacts
specifically to individuals allergens, thus a person allergic to peanut is not necessary allergic to eggs. Some of the
common allergens are peanuts, crustaceans (shrimps and crabs),eggs, milk, wheat, legumes, poultry, MSG, sulfites
and others.

Using Chemicals in Ware washing and Sanitizing

Clean and sanitize eating utensils, food preparation equipments and work surfaces using various
detergents and chemical sanitizers. However, care is taken in using them. Improper use can result in human harm
through incidental contamination of foods and beverages and accidental ingestion leading to corrosive actions,
irritating skin, eyes and nasal passages.
 Cleaning agents, soaps, alkaline detergents, acid detergents, degreasers and sanitizers should be stored
carefully. Chemicals used for cleaning and pest control should be clearly labeled and locked in a cabinet or
separate room to prevent accidental contamination of food and food preparation and storage areas.

Chemicals from Street Drugs and Alcohol

Toxicity may be result of drug-nutrient interaction in the body, such as monoamine oxidase inhibitors for
treating depression. The intake of foods high in tyramine is avoided. Street drugs and alcohol are chemical
substances jeopardizing health of abusers or addicts.

Chemical Hazards Detection and Monitoring

Food establishment must know regulations or get professional help in detecting or identifying and
monitoring chemical hazards. For example in pesticide poisoning incident, some of the factors to know are:
 The amount of the contaminated food eaten
 Which pesticide was used
 How much of the chemical was used
 When the food item was last sprayed
 How the produce was washed, peeled, prepared and cooked etc.

Food handlers and consumers should strive to obtain as much information about these factors as possible. The
more information known about chemical contamination, the better-prepared health officials will be to treat
victims, minimize long-term effects to human health and the environment, and prevent future incidents.

Controlling Chemical Hazard

The control measures applied for chemical hazards depend on the specific hazard. It is important to
research fully valid methods of control as part of the HACCP planning process. Some examples of control
measures include:
 Good Agricultural Practice (GAP) measures
 Transport and storage control including temperature control, moisture control
 Heat treatment
 Hygiene control
 Inspection and release programs
 Cleaning and sanitizing measures
 Pest control
 Employee training and in-house testing

Guidelines in Preventing Chemical Hazards in Food Establishments

Fish Toxin
1. Buy from reliable resources. Do not buy fish from sports fishing or from polluted rivers and lakes.
2. Do not accept deliveries of fish and shellfish that have been thawed and refrozen, which shows freezer
burns, excessive frost, dehydrated edible portion.
3. Reliable suppliers described the acceptable fish as fresh or fresh frozen. For fresh fish, the temperature
must not be higher than 5 degree Celsius upon receipt.
 4. Store frozen fish promptly. Thaw properly and quickly under refrigeration below 45 degree Fahrenheit.
5. Cook sea-foods thoroughly.

Plant Toxin
1. Examine for microorganism. Purchase products visibly free from molds, yeast or any signs of
deterioration. Grains and nuts should be dry and fresh looking.
2. Store foods properly, observing the right temperature and humidity condition and proper packaging.
Avoid prolong storage.
3. Do not eat wild mushrooms or varieties unfamiliar to you.
4. Cooked thoroughly, many plant toxin destroyed by heat
5. Potatoes that have a thick green layer underneath the skin should be rejected. If the layer is thin, it may
be peeled away.

Food Allergens
About 1% of the population is allergic to compounds (usually certain proteins) found in food. Allergic
reactions may be caused by many types of foods, including milk, eggs, fish, sea-food (particularly shrimp) legumes
(peanuts), tree nuts, and wheat. Other foods including citrus fruit, melons, banana, tomatoes, corn, barley, rice,
and celery can cause allergic reactions in a few sensitized individuals. The only preventive measures for individual
are to avoid eating the food they are allergic to. Consult a physician for diagnosing and identifying them.

Role of the Government and other Related Agencies

There are preventive measures beyond the control of consumers and are more effectively accomplished
by the government and other agencies whose main role are to:

1. Develop a method of minimizing the effects of radioactive fallout, the uptake of radionuclides from soil
and prevent the entry of radionuclides in farms that would eventually pass to milk and meats.
2. Develop safer and more effective chemical pesticides
3. Educate farmers and agri-business on agricultural practices that reduce pesticides usage.
4. Adopt IPM or integrated Pest Management practice that emphasize natural toxins more effective
application procedure and disease resistant species.
5. Educate the public about the radura sign and appropriate labels that state organically produced integrity
preserved, free from genetically modified organism or GM-free, kosher foods etc.

REFERENCES:
 Alvarez, Helen U. 2010. Food Safety, Sanitation and Hygiene. Mind shapers Co., Inc.
 Brown, Amy. 2011. Understanding Food Preparation and Principles. Cengage Learning
 Lavine, Karen. 2009. Survival Guide for Culinary Art Professional. Cengage Learning
 Payne-Palacio, June, Theis, Monica. 2008. Foodservice Management, Tenth Edition. Pearson Education South Asia PTE. LTD.
 Portugal-Perdigon, Grace, Virginia Serraon-Claudio, Libia de Lima-Chavez. 2006. FOOD, WATER AND ENVIRONMENTAL SANITATION
AND SAFETY for Hospitality Industry and Institutions. Merriam and Webster Bookstore, Inc.
 Ruiz, Adela Jamorabo. 2010. Basic Nutrition for Filipinos: Enlarged for Metabolism. Merriam and Webster Bookstore, Inc.
 The Maya Kitchen, 2007. Managing a Food-Safe Kitchen. Anvil Publishing
 Osorno, Rene & Baja, Grayfield T. 2019. Risk Management as Applied to Safety, Security and Sanitation
 Ang, Mary Jean C. et. al 2014 Fundamentals of Food safety and Sanitation with HACCP. Mutya Publishing House, Inc.
Ang Mary Jean C. and Balanon Hannah A. 2010 Food Safety and Sanitation. C & E Publishing, Inc.