SERVSAFE/Chapter 3

Contamination and Food Allergens

CHEMICAL CONTAMINANTS

• Lead: found in pewter, which can be used to make pitchers and other tableware

• Copper: found in cookware like pots and pans– DO NOT put acidic food in copper

containers• Zinc: found in galvanized items, which

are coated with zinc (i.e. buckets, tubs, etc.)

PHYSICAL CONTAMINANTS

• Metal shavings from cans• Staples from cartons• Glass from broken light bulbs• Blades from plastic or rubber scrappers• Fingernails, hair and bandages• Dirt• Bones• Jewelry• Fruit pits

Food Allergy…

is the body’s negative reaction to a food protein.

ALLERGY SYMPTOMS

• 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• Abdominal cramps, vomiting, or diarrhea• Loss of consciousness• Death

COMMON Food Allergens

• Milk/Dairy Products• Eggs/Egg Products• Fish and Shellfish• Wheat• Soy/Soy Products• Peanuts and Tree

Nuts

Preventing Allergic Reactions

• Tell customers about menu items that contain potential allergens

• Tell customers preparation methods

• Identify “secret” ingredients

• Suggest simple menu items

Kitchen Staff Guidelines

• Do not cook different types of food in the same fryer oil

• Do not put food on surfaces that have touched allergens

• Wash, rinse, and sanitize cookware, utensils, and equipment before prepping food

• Wash hands and change gloves before prepping food

• Assign specific equipment for prepping food for customers with allergies