Learning Objectives

At the end of the chapter the participants must be able to:

 Identify biological, physical and chemical contaminants
 Identify methods to prevent biological, physical and
chemical contaminants
 Identify the eight most common allergens, associated
symptoms, and methods of preventions

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Terms to Remember Physical Contaminants

• Physical Contaminants Sources:

• Chemical Contaminants  Common objects that get into food
o Metal shavings from cans
• Toxic Metal Poisoning
o Wood
• Food Allergen o Fingernails
o Staples
o Bandages
o Glass
o Jewelry
o Dirt
 Naturally occurring objects such as fruit pits
and bones

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Physical Contaminants Chemical Contaminats

Symptoms: Types of Chemical Contaminants

 Mild to fatal injuries are possible
 Cuts, dental damage, and choking
 Bleeding and pain

Prevention:
 Purchase food from approved, reputable suppliers
 Closely inspect food received
 Take steps to prevent physical contamination,
Toxic metals Pesticides Cleaning products
including practicing good personal hygiene

Pesticide photo courtesy of the National Pest Management Association

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 Chemical Contaminants Chemical Contaminants

Toxic Metals Cleaning and Personal Care Products

Certain types of kitchenware and equipment (items
made from pewter, copper, zinc, and some types of • Cleaners, sanitizers, polishes, machine
painted pottery) lubricants, and pesticides
Toxic metal poisoning can occur when: • Deodorizers, first-aid products, and health and
• Utensils or equipment containing toxic metals are beauty products (hand lotions, hairsprays, etc.)
used to prepare food (especially acidic food)
Do not store food this way
• Carbonated beverage dispensers are installed Pesticides
improperly
• Should only be applied by a licensed pest control operator
To prevent this: (PCO)
• Use food-grade utensils and equipment to prepare and store food • Wrap and store food prior to application
• Have a professional install beverage dispensers

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Chemical Contaminants Chemical Contaminants

Symptoms: Prevention:
 Vary depending on chemical consumed  Only use chemicals approved for use in foodservice
 Most illnesses occur within minutes operations

 Vomiting and diarrhea are typical  Purchase chemicals from approved, reputable suppliers
 Store chemicals away from prep areas, food-storage
If an illness is suspected: areas, and service areas
 Call the emergency number in your area o Chemicals must be separated from food and food-contact
surfaces by spacing and partitioning
 Call the Poison Control number
 Chemicals must NEVER be stored above food or food-
 Consult the chemical’s MSDS contact surfaces
 Use chemicals for their intended use and follow
manufacturer’s directions

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Chemical Contaminants The Deliberate Contamination of Food

Prevention: Groups who may attempt to contaminate food:

 Only handle food with equipment and utensils  Terrorists or activists
approved for foodservice use  Disgruntled current or former staff
 Make sure the manufacturer’s labels on original  Vendors
chemical containers are readable
 Competitors
 Label them properly if they are transferred to new
containers FDA defense tool:
 Keep MSDS current, and make sure they are  A.L.E.R.T.
accessible to staff at all times
 Follow the manufacturer’s directions and local
regulatory requirements when throwing out chemicals
 Use only food-grade lubricants or oils on kitchen
equipment or utensils.

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 The Deliberate Contamination of Food Food Allergens

Assure Make sure products received are from safe sources

Food allergen:
 A protein in a food or ingredient some people
Look Monitor the security of products in the facility are sensitive to
Employees Know who is in your facility  These proteins occur naturally
 When an enough of an allergen is eaten, an
Reports Keep information related to food defense accessible allergic reaction can occur
Threat Develop a plan for responding to suspicious activity or
a threat to the operation

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Allergy Symptoms Common Food Allergens

Allergy symptoms: Common food allergens:

 Nausea  Milk and dairy products
 Wheezing or shortness of breath  Eggs and egg products
 Hives or itchy rashes  Fish
 Swelling of the body, including the face, eyes, hands, or feet  Shellfish, including lobster, shrimp, and crab
 Vomiting and/or diarrhea  Wheat
 Abdominal pain  Soy and soy products
 Peanuts
Allergic reactions:
 Tree nuts, such as almonds, walnuts, and pecans
 Symptoms can become serious quickly
 A severe reaction, called anaphylaxis, can lead to death

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Preventing Allergic Reactions Preventing Allergic Reactions

Service staff: Kitchen staff:

 Describe how the dish is prepared  Avoid cross-contact
 Identify ingredients o Do NOT cook different types of food
in the same fryer oil
 If you are unsure if an item is allergen free,
urge the guest to order something else o Do NOT put food on surfaces that
have touched allergens
 Suggest simple menu items
 Ensure that cookware and utensils used to
prepare the guests’ food are allergen free
 Hand-deliver food to customers with food
allergies

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 Preventing Allergic Reactions

Kitchen staff:
 Avoid cross-contact
o Wash, rinse, and sanitize cookware, utensils,
and equipment after handling an allergen
o Wash your hands and change gloves before
prepping food
o Prep food for customers with food allergies in a
separate area from other food
o Label food packaged on-site for retail use

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