Physical & Chemical Contaminants
Common objects that get
into food
Metal shavings, fingernails, Hair, band-aids, glass, jewelry
A food defense program plays this important role in a food establishment
protects food by making
it as difficult as possible
for someone to tamper
with it
A protein in a food or ingredient that some people are sensitive to
Food Allergen
A type of thermometer used to check temperatures from 0°F to 220°F (–18°C to 104°C). This makes it useful for checking temperatures during the flow of food.
Bimetallic stemmed thermometer
The path food takes through an operation or food establishment
The flow of food
Natural occurring physical contaminants
Fruit pits, Fish bones,
What does the acronym ALERT stand for
Assure
Look
Employee
Report
Threat
Food Allergy Symptoms ( list 3)
Nausea
Wheezing or shortness of breath
Hives or itchy rashes
Swelling of various parts of the body, including the face, eyes, hands, or feet
Vomiting and/or diarrhea
Abdominal pain
Itchy throat
This type of thermometer is used to
Measure the temperature of food and
equipment surfaces.
Infrared
Pathogens grow especially fast between ?°F and ?°F
(?°C and ?°C).
70°F and 125°F (21°C and 52°C).
These pots/equipment could cause chemical
copper, pewter, zinc, some painted pottery
Types of people that could try to tamper with your food. (give at least 2 examples)
terrorists
activists
disgruntled current or former staff
vendors
competitors.
A severe allergic reaction that can lead to death
Anaphylaxis
What are two ways to calibrate a
thermometer:
Boiling-point method
• Ice-point method
Time-temperature abuse is another major hazard in the flow of food. Remember, TCS food has been time-temperature abused any time it remains in the temperature danger zone to long a range of
?°F and ?°F (?°C and ?°C)
41°F and 135°F (5°C and 57°C)
Physical contaminants can be prevented by
Purchase from approved, reputable suppliers
inspect the food you receive
make sure that food handlers practice good personal hygiene.
What are types of contaminants might be used to deliberately sabotage food in your establishment
( list at least 2)
Chemical
Physical
Biological
A transferer of allergens from one food or food-contact surfaces to another
Cross-Contact
A tag used by manufacturer uses to indicate if a food shipment has been time-temperature abused
Time-Temperature Indicator (TTI)
Guidelines for Preventing Cross-Contamination between Food
Clean and sanitize all work surfaces, equipment, and utensils after each task.
OR
Use separate equipment for raw and ready-to-eat food
Food can be contaminated by chemicals when
Chemicals are not used or stored properly
ALERT is a program developed by which food regulatory authority
FDA
What are the BIG 9 Food Allergens
Milk, Soy, Eggs, Fish, Dairy, Shellfish, Wheat, Nuts, Tree Nuts, Sesame
Name 5 Types of probes
Immersion
Surface
Penetration
Air
What are the 9 stages of the flow of food
Purchasing
Receiving
Storing
Preparing
Cooking
Holding
Storing
Reheating
Serving