Biological Toxins
Certain plants, mushrooms, and seafood
Cleaners, sanitizers, pesticides, or lubricants
What is a physical contaminant?
A foreign object that gets into food
Where should foodservice operations purchase plants, mushrooms, and saefood?
From an approved, reputable supplier
A worker stores a bottle of sanitizer next to uncovered food. Is this safe or unsafe?
Unsafe. Chemicals must be stored away from food.
What are two common symptoms of biological toxin illnesses?
Diarrhea and Vomiting
nail polishes, lotions, perfumes
Name two examples of physical contamination?
Glass, wood, metal shavings, fingernails, staples, bandages, jewelry, dirt
What should food handlers control when handling raw fish?
Time and temperature
A food handler finds a piece of glass in a customer's food. What type of contamination is this?
Physical Contamination
How quickly can someone experience symptoms from biological toxins?
Within minutes
Vomiting and diarrhea
Name two naturally ocurring physical contaminants
Fruit pits and bones
What should food service handlers do when receiving food to prevent physical contamination?
closely inspect the food
Unsafe. Chemicals should never be stored above food or food contact surfaces
What are two neurological symptoms of biological toxin illness?
How quickly does most chemical contamination illness occur?
Within minutes
What are the three injuries physical contaminants can cause?
Cuts, dental damage, and choking
What should food handlers do to prevent physical contamination from themselves?
Practice good personal hygiene
A customer eats contaminated seafood and experiences tingling in their hands and feet. What type of contamination should be suspected?
Biological toxin contamination
What are two ways to prevent biological toxin contamination?
Buy plants and seafood from approved suppliers, and control time and temperature when handling raw fish
Name two types of kitchenware that can cause chemical contamination?
Pewter, copper, zinc, some painted pottery
What is a way to prevent physical contamination?
Buy from approved suppliers, inspect the food received, and practice good personal hygiene
What should food handlers do to prevent chemical contamination when using chemicals?
Follow the manufacturer's directions and use chemicals only for their intended purpose
A restaurant uses copper cookware that is not approved for foodservice use. What type of contamination could occur, and how can it be prevented?
Chemical contamination. Use only equipment and utensils approved for food service use.