Chapter 3
Contamination, Food Allergens, and Foodborne Illness
− Physical Contaminants
• Sources
o Common objects that get into food like metal shavings from cans or fingernails
o Naturally occurring objects such as fruit from pits and bones
• Symptoms
o Bleeding and Pain
o Mild to fatal injuries are possible
• Prevention
o Purchase food from approved, reputable suppliers
o Closely inspect food received
o Practice good personal hygiene
− Chemical Contaminants
• Sources
o Cleaners, sanitizers, polishes, machine lubricants, and pesticides
o Deoderizers, first-aid products, and health and beauty products
o Certain types of kitchenware and equipment
• Symptoms
o Vary depending on chemical consumed
o Most illnesses occur within minutes
o Vomiting and Diarrhea
• Prevention
o Use chemical approved for use in food service operations
o Purchase chemicals from approved, reputable suppliers
o Store chemicals away from prep areas, food-storage areas, and service areas
− Deliberate Contamination of Food
A food defense program protects food by making it as difficult as possible for someone to
tamper with it
o FDA’s A.L.E.R.T. food defense tool
− Food Allergens
An allergic reaction is when the immune system mistakenly considers the allergen to be
harmful and attacks the food protein
• Symptoms include:
o Nausea
o Wheezing or shortness of breath
o Hives or itchy rashes
− Common Food Allergens: “Big Nine”
Contamination, Food Allergens, and Foodborne Illness
− Physical Contaminants
• Sources
o Common objects that get into food like metal shavings from cans or fingernails
o Naturally occurring objects such as fruit from pits and bones
• Symptoms
o Bleeding and Pain
o Mild to fatal injuries are possible
• Prevention
o Purchase food from approved, reputable suppliers
o Closely inspect food received
o Practice good personal hygiene
− Chemical Contaminants
• Sources
o Cleaners, sanitizers, polishes, machine lubricants, and pesticides
o Deoderizers, first-aid products, and health and beauty products
o Certain types of kitchenware and equipment
• Symptoms
o Vary depending on chemical consumed
o Most illnesses occur within minutes
o Vomiting and Diarrhea
• Prevention
o Use chemical approved for use in food service operations
o Purchase chemicals from approved, reputable suppliers
o Store chemicals away from prep areas, food-storage areas, and service areas
− Deliberate Contamination of Food
A food defense program protects food by making it as difficult as possible for someone to
tamper with it
o FDA’s A.L.E.R.T. food defense tool
− Food Allergens
An allergic reaction is when the immune system mistakenly considers the allergen to be
harmful and attacks the food protein
• Symptoms include:
o Nausea
o Wheezing or shortness of breath
o Hives or itchy rashes
− Common Food Allergens: “Big Nine”
