Select three topics that you found most beneficial from the chapter. Explain your choices.

I would prefer to explain: Physical Contaminants, Chemical Contaminants, and Food Allergens.

(49) Nh X Wil Stream X Google X yo Wine W X HUG Topic: D X HCC Topic: It X HJC WEEK T X HUC SUPPOF X MUC WEEK 2 X HUC SUPPOF X Homew X SSS_7e_X + File | /Users/lavie/Downloads/Chapter%203%20-%20Contamination,%20Food%20Allergens%20and%20Foodborne%20Illness.pdf G E SS_7e_CB_CH3_ComprehensivePPT 3 / 18 50% Physical Contaminants Physical Contaminants Sources: Symptoms: . Common objects that get into food . Bleeding and pain Objectives o Metal shavings from cans . Mild to fatal injuries are possible . Physical and chemical contaminants and methods of prevention O Wood . Cuts, dental damage, and choking . The most common food allergens and their associated symptoms . Methods of preventing allergic reactions o Fingernails o Staples Prevention: o Bandages . Purchase food from approved, reputable suppliers O Glass Closely inspect food received 2 o Jewelry . Take steps to prevent physical contamination, Dirt including practicing good personal hygiene Physical Contaminants Sources . Naturally occurring objects such as fruit pits and bones 3-3 3-4 3 Chemical Contaminants Chemical Contaminants Physical Contaminants Sources: Symptoms: . Bleeding and po . Mid to fatal injuries are possible Cuts cartel damage and choking Cleaners, sanitizers, polishes, machine . Vary depending on chemical consumed lubricants, and pesticides . Most illnesses occur within minutes . Closely inspect food received eluding practicing good personal hygiene Deodorizers, first-aid products, and . Vomiting and diarrhea are typical health and beauty products Hand lotions, hairsprays, etc. If an illness is suspected: . Certain types of kitchenware and equipment Call the emergency number in your area Chemical Contaminants Items made from pewter, copper, zinc, and Call the Poison Control number Sources: . Cleaners, sanitizers, polishes, machine some types of painted pottery heat and beauty products Hand lotions haimprays, etc. Certain types of kitchenware and equipment 5 Chapter 3 - Cont....pdf Show All X(49) Nh X Wil Stream X Google X yo Wine W X MUC Topic: D X HCC Topic: It X HJC WEEK T X HUC SUPPOF X MUC WEEK 2 X HUC SUPPOF X Homew X SSS_7e_X + File | /Users/lavie/Downloads/Chapter%203%20-%20Contamination,%20Food%20Allergens%20and%20Foodborne%20Illness.pdf G E SS_7e_CB_CH3_ComprehensivePPT 7 / 18 50% : Chemical Contaminants Chemical Contaminants 3 Prevention: Prevention: . Use chemicals approved for use . Use chemicals for their intended use and follow Physical Contaminants in foodservice operations. manufacturer's directions . Bleeding and pan . Purchase chemicals from approved, Only handle food with equipment and utensils . Came darted damage, and cheating reputable suppliers. approved for foodservice use. . Purchase food from approved. rep . Closely inspect food received including pracsong good personal hypere Store chemicals away from prep areas, . Make sure the manufacturers' labels on original food-storage areas, and service areas. chemical containers are readable Separate chemicals from food and . Follow the manufacturer's directions and ood-contact surfaces by spacing and local regulatory requirements when throwing partitioning out chemicals. Chemical Contaminants . NEVER store chemicals above food or food- . Cleaners, sanitizers, polishes, machine contact surfaces. Rear were tested products, and heath and beauty products Hand lotions, hairsprays, etc. Certain types of kitchenware and thanvines home made from pooter, copper, zinc, and 3-7 3-8 5 Deliberate Contamination of Food Deliberate Contamination of Food Chemical Contaminants . Vary depending on chemical consumed Groups who may attempt to contaminate food: Assure . Vomiting and garthed are type Make sure products received are from safe sources. an illness is suspected: . Terrorists or activists . Call the Poison Control number Look . Disgruntled current or former staff Monitor the security of products in the facility. . Vendors Employees Know who is in your facility. 6 Competitors Reports Keep information related to food defense accessible. Chemical Contaminants FDA defense tool: Threat Develop a plan for responding to suspicious activity or Prevention: . Use chemicals approved for use . A.L.E.R.T. a threat to the operation. Purchase chemicals from approve Store chemistme food storage areas, and service areas food contact surfaces by spacing and NEVER 7 Chapter 3 - Cont....pdf Show All X(49) Nh X Wil Stream X Google X yo Wine W X HUG Topic: D X MUC Topic: It X HUC WEEK T X HUC SUPPOF X MUC WEEK 2 X HUC SUPPOF X Homew X SSS_7e_X + File | /Users/lavie/Downloads/Chapter%203%20-%20Contamination, %20Food%20Allergens%20and%20Foodborne%20Illness.pdf G E SS_7e_CB_CH3_ComprehensivePPT 11 / 18 50% + age areas, and service areas bad corset surfaces by spacing and 3-9 3-10 parttoring contact ght chemicals above food or food Food Allergens Food Allergens 7 Food allergen: Allergy symptoms: Chemical Contaminants A protein in a food or ingredient to which some people are sensitive. Preventions . Nausea manufacturer's directions. . Only handle food with equipment and utensils approved for foodservice use. . These proteins occur naturally. . Wheezing or shortness of breath "chemical containers are readable. Follow the manufacturer's directions and . When an enough of an allergen is eaten, an allergic reaction can occur. . Hives or itchy rashes but chemicals . Swelling in various parts of the body, including the face, eyes, hands, or feet 8 . Vomiting and/or diarrhea . Abdominal pain Deliberate Contamination of Food Groups who may attempt to contaminate food Itchy throat . Disgruntled current or former stuff . Vendor . ALERT. 9 3-11 3-12 Deliberate Contamination of Food Food Allergens Food Allergens Monitor the security of products in the tacky. who is in your facility. Reports Keep information related to food defense aco Allergic reactions: Common Food Allergens-The Big Eight: Develop a plan for responding Symptoms can become serious quickly. . A severe reaction, called anaphylaxis, can lead to death. 10 Food Allergens Milk Soy Eggs Wheat Food allergen: A protein in a food or ingredient to which some people are sensitive. . These proteins occur naturaly. . When an enough of an allergen is eaten, an aberg 11 Chapter 3 - Cont....pdf Show All X(49) Nh X Wil Stream X Google X yo Wine W X MUC Topic: D X MUC Topic: It X HJC WEEK T X HUC SUPPOF X MUC WEEK 2 X HUG SUPPOF X Homew X SSS_7e_X + File | /Users/lavie/Downloads/Chapter%203%20-%20Contamination,%20Food%20Allergens%20and%20Foodborne%20Illness.pdf G E SS_7e_CB_CH3_ComprehensivePPT 15 / 18 50% : Preventing Allergic Reactions Preventing Allergic Reactions 13 Service staff: Kitchen staff: Describe menu items and preparation to . Avoid cross-contact. Food Allergens guests. Do NOT cook different types of food in the same Common Food Allergens-The Big Eight . Identify any allergens in the item. fryer oil. . Suggest menu items without the allergen. Do NOT put food on surfaces that have touched allergens. . Clearly identify the guest's order for kitchen and service staff. 14 . Deliver food separately to prevent cross-contact. Preventing Allergic Reaction Service staff . Describe menu items and preparation to * identify any alergens in the to . Clearly earthy the quest's order for kitchen and service shaft. . Deliver food separately to prevent 3- 15 3-16 15 Preventing Allergic Reactions Preventing Allergic Reactions Preventing Allergic Reactions Food labels: Calories per gram: . Carbohydrate 4 How to avoid cross-contact: Do NOT cook diferent types of food in the same Do NOT put bood on surfaces that have to . Check food labels for allergens. INGREDIENTS: CHICKEN BROTH OF THE FOLLOWING: SALT, DEXTROSE . Check recipes and ingredient labels. NATURAL FLAVORS AUTOLYZED YEAST EXT JUICE CONCENTRATE, MONO AND DIGLYCERI . Wash, rinse, and sanitize cookware, utensils, GUM, ONION JUICE CONCENTRATE. CONTAINS: WHEAT. and equipment. . Make sure the allergen doesn't touch anything 16 or customers with food allergies. . Wash your hands and change gloves before Preventing Allergic Reactions Food labels: prepping food. . Check food labels for allergens. . Use separate fryers and cooking oils for guests with food allergies. . Label food packaged on-site for retail use. 17 Chapter 3 - Cont....pdf Show All X(49) Nh X al Stream X Google X y! Wine W X MUC Topic: D X MUC Topic: It X HOC WEEK T X HUC SUPPOF X MUC WEEK 2 X REC SUPPOF; X Homew X S SS_7e_( X + eagleonline.hccs.edu/courses/196626/pages/supportive-resources-week-2 CHAPTER 3 STUDY NOTES-1.docx & Download A Alternative formats i Info X _Close Page of 8 ZOOM + CHAPTER 3 STUDY NOTES - CONTAMINATION, FOOD ALLERGENS, AND FOODBORNE ILLNESS In this chapter we will review different types of contamination, deliberate contamination, allergens, and dealing with a foodborne illness - crises management. Foodborne Infection vs. Foodborne Intoxication . Foodborne Infection - results when a person eats food containing pathogens which then grow in the intestines and cause illness. Typically, symptoms of a foodborne infection do not appear immediately in a reasonably healthy person. . Foodborne Intoxication - results when a person eats food containing toxins that cause illness. The toxin may have been produced by pathogens found on the food or may be the result of a chemical contamination. The toxin might also be a natural part of the food. Typically, the symptoms of a foodborne intoxication appear quickly, usually within a few hours. Toxins: A foodborne intoxication occurs when a person eats food containing toxins. Toxins in seafood, plants and mushrooms are responsible for many cases of foodborne intoxication each year. Some toxins are produced by pathogens found on food, while some fish toxins are systemic - that is, they occur as a natural part of the fish. Examples of potentially toxic fish include moray eels, freshwater minnows and puffer fish. Puffer fish, which contains tetrodotoxin in its liver, skin and other organs, is considered a delicacy, and requires a special license to butcher or process. Consuming the toxin in this fish can produce rapid and violent death. Chapter 3 - Cont....pdf Show All XW:Qmm'nr:r;r:v (49)Nhl xl m- Stream[ x 6'; Googlel x v! WineWL x Topic:D x Topic:lt x WEEKT x WEEK2 x supper. x x u eagleonline.hccs.edu CHAPTER 3 STUDY NOTES1.docx foodborne intoxication appear quickly, usually within a few hours. Toxins: A foodborne intoxication occurs when a person eats food containing toxins. Toxins in seafood, plants and mushrooms are responsible for many cases of foodborne intoxication each year. Some toxins are produced by pathogens found on food, while some fish toxins are systemic - that is, they occur as a natural part of the fish. Examples of potentially toxic fish include moray eels, freshwater minnows and puffer fish. Puffer fish, which contains tetrodotoxin in its liver, skin and other organs, is considered a delicacy, and requires a special license to butcher or process. Consuming the toxin in this fish can produce rapid and violent death. Basic Characteristics of Toxins 0 they may be systemic - naturally occurring . they may be produced by pathogens found on the fish when it is time- temperature abused . they may be a result of chemical contamination . they can be a result of eating a plant or animal that produces the toxin 0 seafood toxins cannot be seen, smelled or tasted . toxins are not living organisms . they cannot be destroyed by freezing or cooking once they form in a food fa:mmm':\\'r:nr:v (49)Nhi x m Stream[ x 6'; Googlel x v! WineWL x Topic:D x Topic:li x WEEKT x WEEK2 x supper. x x u eagleonline.hccs.edu CHAPTER 3 STUDY NOTES1.docx Food Allergens: Six to seven million Americans have food allergies. An allergic reaction is the body's negative reaction to a particular food protein. Depending on the person, allergic reactions to food mat occur immediately after the food is eaten, or up to several hours later. The reaction could include any of the following: . itching in or around the mouth, face or scalp - wheezing or shortness of breath or tightening of the throat ~ difficulty breathing ~ hives - swelling, particularly of the face, neck hands or feet - nausea. vomiting or abdominal pain Your employees should be aware of the most common food allergens and should be able to inform guests of menu items which contain these potential allergens. At a minimum, they should be able to tell customers exactly what is in a dish. Customers usually know what foods they are allergic to; it is our job to know what is in the food we serve. The eight most common food allergens are: - milk and dairy products - egg and egg products - wheat - peanuts W:Qmmh'r:nr:v (49)Nhi x m Stream[ x 6'; Googlei x v! WineWL x Topic:D x Topic2li x WEEKT x WEEK2 x suppor. x x u eagleonline.hccs.edu CHAPTER 3 STUDY NOTES1'docx - hives - swelling, particularly of the face, neck hands or feet - nausea, vomiting or abdominal pain Your employees should be aware of the most common food allergens and should be able to inform guests of menu items which contain these potential allergens. At a minimum, they should be able to tell customers exactly what is in a dish. Customers usually know what foods they are allergic to; it is our job to know what is in the food we serve. The eight most common food allergens are: . milk and dairy products - egg and egg products - wheat - peanuts ' tree nuts (49) Nho x in Stream BE X Google Di X y- Wine Wee X MUC Topic: DIS X MUC Topic: It's X MUC WEEK TW X MUC WEEK 2 T X CC SUPPORT X Homewor X SS_7e_Cl X + eagleonline.hccs.edu/courses/196626/pages/supportive-resources-week-2 GF CHAPTER 3 STUDY NOTES-1.docx & Download A Alternative formats i Info X _Close Page