Chapter 3: Contamination and Food Allergens
3-1
Foodborne Contaminants
Biological (we learned about these in Section 2)

Fish toxins

Shellfish toxins

Plant and mushroom toxins
Chemical

Toxic metal poisoning

Chemicals and pesticides
Physical

Metal shavings from cans, staples

Fingernails, hair, bandages
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Chemical Contaminants
Chemicals have caused many cases of foodborne
illnesses.
These contaminants can come from everyday
items found in the operation.
We will discuss toxic metals and foodservice
chemicals.
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Toxic Metals
Some utensils and equipment contain toxic
metals that can contaminate acidic food.
A person who eats this food can get toxic-metal
poisoning.
This illness is frequently caused by storing or
prepping acidic food with equipment containing
lead, copper or zinc.
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Toxic Metals
Lead – this metal is found in pewter, which can
be used to make pitchers or other tableware.
Copper – this metal is sometimes found in
cookware like pots and pans.
Zinc – this metal is found in galvanized items,
which are coated with zinc. Some buckets,
tubs, and other items may be galvanized.
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Chemical Toxins
Toxic Metals
Toxic metal poisoning can occur when:

Utensils or equipment containing
toxic metals are used to prepare
food (especially acidic food)

Carbonated beverage dispensers
are installed improperly
To prevent this:

Use food-grade utensils and equipment
to prepare and store food

Have a professional install beverage
dispensers
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Chemical Toxins
Chemicals (cleaners, sanitizers, polishes, and machine
lubricants)

Store away from food, utensils,
and equipment

Keep them in a separate storage area in the original
container

Be careful when using chemicals while food is being
prepped

Follow manufacturers’ directions
for using them

Label them properly if they are transferred to new
containers
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Physical Contaminants
Foreign objects accidentally introduced
into food:

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
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Deliberate Contamination of Food
The best ways to protect food from deliberate
contamination
1.
Make it as hard as possible for someone to
tamper with the food
2.
Know your staff
3.
Have a Food Defense Program
4.
Secure interior and exterior of your building
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Food Allergens
A food allergy is the body’s
negative reaction to food protein.
You should be familiar with
common symptoms so you know
how to react.
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Food Allergens
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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Food Allergens
Common Food Allergens

Milk and dairy products

Eggs and egg products

Fish

Shellfish

Wheat

Soy and soy products

Peanuts

Tree nuts
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Food Allergens
To protect guests with food
allergies:

Be able to fully describe menu
items and make suggestions

If you are unsure if an item is ask
someone

Ensure that cookware and
utensils used to prepare the
guests’ food are allergen free
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Food Allergens
Kitchen staff must make sure that allergens are
not transferred from food containing an
allergen to food served to the customer.
This is called cross-contamination.
How can it happen?
1.
By cooking different types of food in the same
fryer oil
2.
By putting food on surfaces that have touched
allergens
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Food Allergens
How can you avoid cross-contact?
1.
Wash, rinse, and sanitize cookware, utensils
and equipment before prepping food
2.
Wash your hands and change gloves before
prepping food
3.
Assign specific equipment for prepping food
for customers with allergens.
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