NFS 220 Lecture Notes - Lecture 2: Anaphylaxis
11 Jun 2018
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The Causes of Foodborne Illnesses
Chemical
Some sources of chemical contamination include cleaning agents, pesticides and dissolved
metals. Reduce the risk by storing chemicals away from food in properly labeled containers.
Physical
Some types of physical contamination include glass, wood, hair, bandages, insects, metal
particles and stones. Reduce the risk by practicing good hygiene, inspecting all incoming
food, storing food away from possible physical contaminants, and by following proper pest
control programs and equipment maintenance.
Biological
Some sources of biological contamination include infected workers, contaminated work
surfaces, cross contamination, improperly washed dishes and surfaces, and contaminated
water used in food preparation and dishwashing.
Food Allergies and Food Services
A significant number of people are affected by one or more food allergies. In some cases,
food allergies may cause hives or an upset stomach, but in other cases, even minute quantities
of the wrong food can lead to serious conditions such as anaphylactic shock-which can lead
to death if not treated immediately. People can be allergic to almost any foods, but the most
common types of food allergens include peanuts ,eggs, milk, tree nuts, wheat, soy, sesame,
mustard, fish, shellfish and sulphites.
To help you prevent an allergic reaction to foods served in your establishment:
-make sure you are aware of the food allergy issue and how it could affect your customers
-when questioned about ingredients, always check with the chef; If you cannot verify the
ingredients with absolute certainty, tell that guest that you are not sure.
-never substitute ingredients unless everyone in the establishment is aware of the change and
it is reflected on the menu
-be careful to use separate utensils, cookware, and cutting boards to prevent cross
contamination or potential allergens
find more resources at oneclass.com
find more resources at oneclass.com
Document Summary
Some sources of chemical contamination include cleaning agents, pesticides and dissolved metals. Reduce the risk by storing chemicals away from food in properly labeled containers. Some types of physical contamination include glass, wood, hair, bandages, insects, metal particles and stones. Reduce the risk by practicing good hygiene, inspecting all incoming food, storing food away from possible physical contaminants, and by following proper pest control programs and equipment maintenance. Some sources of biological contamination include infected workers, contaminated work surfaces, cross contamination, improperly washed dishes and surfaces, and contaminated water used in food preparation and dishwashing. A significant number of people are affected by one or more food allergies. People can be allergic to almost any foods, but the most common types of food allergens include peanuts ,eggs, milk, tree nuts, wheat, soy, sesame, mustard, fish, shellfish and sulphites. To help you prevent an allergic reaction to foods served in your establishment:
