Forms of Contamination

Chapter 2

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Biological Toxins

  • Origin- Some toxins are naturally associated with certain plants such as mushroom, and seafood.
  • Symptoms-Many type of illness can occur form eating seafood toxins. Some Symptoms are diarrhea or vomiting.
  • Prevention-Toxins cannot be destroyed by cooking or freezing . The best way to prevent a food-borne illness is to purchase plants and mushroom and seafood from approved reputable suppliers.

Chemical Contaminants

  • Many people have gotten sick after consuming food and beverages contaminated with food service chemicals.
  • Chemicals can contaminate food if they are used or stored the wrong way.
  • Symptoms-Vomiting and diarrhea are typical. Most illness occur within minutes.

Physical Contaminants

  • Food can become contaminated when objects get into it.
  • Some common objects that can get into the food include metal shaving from cans, wood, fingernails, staples, bandages, glass, jewelry and dirt.

Responding to a food-borne-illness outbreak

Despite your best efforts, a foodborne-illness outbreak may occur. Here are some things you should consider when responding to an outbreak.

  • Gather information
  • Notifying authorities
  • Segregating product
  • Documenting information
  • Identifying staff
  • Cooperating with authorities
  • Reviewing procedures.

Food Allergens

-A food allergen is a protein in a food or ingredient that some people are sensitive to.

Allergy symptoms

An allergic reaction can happen just after the food is eaten or several hours later. This reaction could include some or all of these symptoms.

  1. Nausea
  2. Wheezing or shortness of breath
  3. Hives or itchy rashes
  4. Swelling or various parts of the body.
  5. Vomiting/ diarrhea
  6. Abdominal pain

Common food allergens

-Many food items can cause an allergic reaction.

These food items are responsible for the majority of food allergies and can cause severe allergic reactions.









-Tree nuts

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How to avoid cross-contact

  • Wash, rinse, and sanitize cookware, utensils, and equipment after handing a food allergen.
  • Wash your hands and change gloves before pepping food.
  • Use separate fryers and cooking oils when frying food for customers with food allergies.
  • Prep food for customers with food allergies in a separate area from other food.
  • Label food packaged on site for retail sale. Name all major allergens on the label and follow any additional labeling requirements
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  1. What are the most common symptoms of a foodborne illness?

A. Diarrhea, vomiting, fever, nausea, abdominal, cramps, and dizziness

B.Diarrhea, vomiting, fever, nausea, abdominal, cramps and headache

C.Diarrhea, vomiting, fever, nausea, abdominal, cramps and jaundice

D.Diarrhea, vomiting, fever, nausea, abdominal, cramps and tiredness

2. What is the most important way to prevent a foodborne illness from bacteria?

A. Control time and temp.

B. Prevent cross-contamination

C. Practice good personal hygiene

D. Practice good cleaning and sanitizing

3. What is the most important way to prevent a foodborne illness from viruses?

A.Control time and temp.

B.Prevent cross-contamination

C.Practice good personal hygiene

D. Practice good cleaning and sanitizing