SERVSAFE/Chapter 3

1. SERVSAFE/Chapter 3 Contamination and Food Allergens

2. 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.)

3. 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

4. Food Allergy… is the body’s negative reaction to a food protein.

5. 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

6. COMMON Food Allergens • Milk/Dairy Products • Eggs/Egg Products • Fish and Shellfish • Wheat • Soy/Soy Products • Peanuts and Tree Nuts

7. Preventing Allergic Reactions • Tell customers about menu items that contain potential allergens • Tell customers preparation methods • Identify “secret” ingredients • Suggest simple menu items

8. 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