Chapter 3 - Servsafe - 6e Edited PDF

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
3-2
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
3-3 3-4
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

3-5 3-6
1
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
3-7 3-8
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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2
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
3-15 3-16
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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3
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
3-19

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Learning Objectives

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

Terms to Remember Physical Contaminants

• Physical Contaminants Sources:

Physical Contaminants Chemical Contaminats

Symptoms: Types of Chemical Contaminants

Pesticide photo courtesy of the National Pest Management Association

Toxic Metals Cleaning and Personal Care Products

Chemical Contaminants Chemical Contaminants

Chemical Contaminants The Deliberate Contamination of Food

Prevention: Groups who may attempt to contaminate food:

Assure Make sure products received are from safe sources

Allergy Symptoms Common Food Allergens

Allergy symptoms: Common food allergens:

Preventing Allergic Reactions Preventing Allergic Reactions

Service staff: Kitchen staff:

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