Transcript ServSafe 3e Topic 3

Three Types of Foodborne
Contaminants
Biological
Chemical
Physical
3-2
Biological Toxins
May be produced by pathogens found on food
May occur naturally in plants or animals
May occur as a result of an animal’s diet
3-3
Seafood Toxins
Illness: Ciguatera poisoning
Toxin: Ciguatera toxin
3-4
Seafood Toxins
continued
Illness: Ciguatera poisoning
Toxin: Ciguatera toxin
3-5
Seafood Toxins
Illness: Shellfish poisoning
Toxin: Varies
3-6
Seafood Toxins
continued
Illness: Shellfish poisoning
Toxin: Varies
3-7
Seafood Toxins
Illness: Scombroid poisoning
Toxin: Histamine
3-8
Seafood Toxins
continued
Illness: Scombroid poisoning
Toxin: Histamine
3-9
Plant Toxins
Some plants are:
Naturally toxic
Rhubarb leaves
Apricot kernels
Water hemlock
Toxic when raw, but safe when cooked
Red kidney beans
Fava beans
3-10
Mushroom Toxins
Present in certain varieties
of wild mushrooms
Can cause severe illness
Are not destroyed by cooking
or freezing
3-11
Types of Chemical Contaminants
Toxic metals
3-12
Pesticides
Pesticide photo courtesy of the National Pest Management Association
Cleaning
products
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
3-13
Chemicals
Store away from food, utensils, and equipment
Follow manufacturers’ directions for using them
Label them properly if they are transferred
to new containers
Pesticides
Should only be applied by a licensed
pest control operator (PCO)
Wrap and store food prior to application
3-14
Do not store food this way
Accidental Introduction
of Foreign Objects
Metal shavings
Fingernails
Staples
Hair
Glass
Bandages
Naturally Occurring
Objects That Pose
a Hazard
Bones
3-15
Common Food Allergens
Milk and dairy products
Eggs and egg products
Fish
Shellfish
Wheat
Soy and soy products
Peanuts
Tree nuts
3-16
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
3-17
To protect guests with food allergies:
Be able to identify menu items containing potential allergens
If you are not sure if a guest’s selection is allergen-free,
urge them to order a different item
Ensure that tableware and utensils used to
prepare the guests’ food are allergen free
Prepare menu items as simply as possible
3-18
Which of these food items
are common allergens?
1.
2.
3.
4.
5.
6.
3-19
Eggs
Peanuts
Beef
Bean sprouts
Shellfish
Milk