Three Types of Foodborne Contaminants 3-2 Biological Chemical Physical.
-
Upload
baldwin-nash -
Category
Documents
-
view
213 -
download
0
Transcript of Three Types of Foodborne Contaminants 3-2 Biological Chemical Physical.
Three Types of Foodborne Contaminants
3-2
Biological
Chemical
Physical
Biological Toxins
3-3
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
3-4
Seafood ToxinsIllness: Ciguatera poisoning
Toxin: Ciguatera toxin
3-5
Seafood Toxins continuedIllness: Ciguatera poisoning
Toxin: Ciguatera toxin
3-6
Seafood ToxinsIllness: Shellfish poisoning
Toxin: Varies
3-7
Seafood Toxins continuedIllness: Shellfish poisoning
Toxin: Varies
3-8
Seafood ToxinsIllness: Scombroid poisoning
Toxin: Histamine
3-9
Seafood Toxins continuedIllness: Scombroid poisoning
Toxin: Histamine
3-10
Plant ToxinsSome plants are:
Toxic when raw, but safe when cooked Red kidney beans
Fava beans
Naturally toxic Rhubarb leaves
Apricot kernels
Water hemlock
3-11
Mushroom ToxinsPresent in certain varietiesof wild mushrooms
Can cause severe illness
Are not destroyed by cooking or freezing
Types of Chemical Contaminants
3-12
Toxic metals Pesticides Cleaningproducts
Pesticide photo courtesy of the National Pest Management Association
3-13
Utensils or equipment containingtoxic metals are used to prepare food(especially acidic food)
Carbonated beverage dispensersare installed improperly
Toxic MetalsToxic metal poisoning can occur when:
Chemicals
3-14
Should only be applied by a licensed pest control operator (PCO)
Wrap and store food prior to application
Pesticides
Store away from food, utensils, and equipment
Follow manufacturers’ directions for using them
Label them properly if they are transferredto new containers
Do not store food this way
Accidental Introductionof Foreign Objects
3-15
Metal shavings
Staples
Glass
Naturally Occurring Objects That Pose a Hazard
Bones
Fingernails
Hair
Bandages
3-16
Common Food AllergensMilk and dairy products
Eggs and egg products
Fish
Shellfish
Wheat
Soy and soy products
Peanuts
Tree nuts
Symptoms of an allergic reaction include:
3-17
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
To protect guests with food allergies:
3-18
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
Which of these food itemsare common allergens?1. Eggs
2. Peanuts
3. Beef
4. Bean sprouts
5. Shellfish
6. Milk
3-19