ServSafe Chapter 3

Main ideas, concepts, and lessons (Chapter 3: Contamination, Food Allergens, and Foodborne Illnesses)

1) Chapter goals / what the training covers

• Identify the main kinds of food contaminants:
  • Physical contaminants
  • Chemical contaminants
• Understand methods of prevention, including where food is at risk from:
  • Deliberate contamination (food defense)
• Recognize the most common food allergens, including:
  • Associated symptoms
  • Prevention of allergic reactions
  • How to avoid cross-contact

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2) Contamination from non-deliberate sources

A) Physical contaminants

What they are (examples):

• Common foreign objects that can get into food, such as:
  • Metal shavings (e.g., from cans)
  • Wood
  • Fingernails
  • Staples
  • Bandages
  • Glass
  • Jewelry
  • Dirt
• Naturally occurring items such as:
  • Fruit pits
  • Bones

Possible symptoms:

• Bleeding and pain
• Mild to fatal injuries, including:
  • Cuts
  • Dental damage
  • Choking

Prevention methods (key practices):

• Purchase food from approved reputable suppliers
• Closely inspect food received
• Use strong personal hygiene practices to reduce the chance of employee-related objects entering food
• Exercise care when opening cans to avoid metal contamination

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B) Chemical contaminants

What they are (examples):

• Chemicals such as:
  • Cleaners
  • Sanitizers
  • Polishes
  • Machine lubricants
  • Pesticides / deodorizers
  • First aid products
  • Health and beauty products (e.g., hand lotions, hair sprays)
• Certain kitchenware/equipment materials:
  • Items made from pewter, copper, zinc
  • Some painted pottery
• Why these count as chemical contaminants:
  • Items may break down and release material into food

Possible symptoms:

• Illnesses often occur within minutes
• Usually involve vomiting and diarrhea
• Severity depends on the chemical consumed

If chemical contamination is suspected:

• Consult the Safety Data Sheet (SDS) for the chemical (SDS should be available on hand)
• Call the local emergency number
• Call Poison Control (as directed in the training)

Prevention methods (detailed operational instructions):

• Use chemicals approved for food service operations
• Purchase from approved reputable suppliers
• Store chemicals away from:
  • prep areas
  • food storage areas
  • service areas
• Separate chemicals from food and food-contact surfaces using:
  • spacing
  • partitioning
• Never store chemicals:
  • above food or food-contact surfaces
• Keep chemicals out of dry food storage areas
• Use a completely separate closet/storage area for chemicals
• Use chemicals only for their intended use and follow:
  • manufacturer’s directions
  • local regulatory requirements
• Keep original labels readable on chemical containers
• Disposal caution:
  • Do not reuse old chemical containers for food storage (flagged as a problem practice)
• Ensure food-contact handling uses only foodservice-approved equipment and utensils (emphasized as a key prevention bullet)

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3) Deliberate contamination (Food defense)

Who might attempt it (examples):

• Terrorists
• Activists
• Disgruntled current or former staff members
• Vendors
• Competitors

FDA defense tool / framework mentioned: “THREAT” / alert tool

• A = Assure safe sources (training references ensuring products are from safe sources)
• L = Look (monitor security of products/facility)
• E = Employees know who is in the facility
• R = Our reports / report and keep info accessible
• T = Threat plan (develop a plan for responding to suspicious activity/threats)

Practical intent of the defense plan:

• Prevent and respond to suspicious behavior by controlling access, monitoring security, reporting concerns, and preparing response procedures.

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4) Food allergens

A) What allergens are

• A food allergen is a protein in a food/ingredient that some people are sensitive to.

B) Typical allergy symptoms

• Nausea
• Wheezing / shortness of breath
• Hives / itchy rashes
• Itching in various areas (face, eyes, hands, feet)
• Vomiting / diarrhea
• Abdominal pain
• Itchy throat

Severe outcome:

• Anaphylaxis (can lead to death)—described as serious and able to become severe quickly.

C) The “most common” eight allergens listed

• Milk
• Soy
• Eggs
• Wheat
• Fish
• Shellfish
• Peanuts
• Tree nuts

Training note: other allergies exist, but these are the most common.

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5) Preventing allergic reactions & avoiding cross-contact (detailed instructions)

A) General prevention/communication by service staff

• Describe menu items and preparation to guests
• Identify allergens present in items
• Suggest menu items without the allergen
• Clearly identify the guest’s order for the kitchen
• Deliver food separately to help prevent cross-contact

B) Cross-contact prevention for kitchen/back-of-house staff (detailed operational instructions)

Key definition:

• Cross contact occurs when an allergen is prepared:
  • on the same cutting surface
  • or cooked in the same fryer/cooking surface/oil
  • as something served to an allergic customer.

Examples given:

• Do not cook shellfish/fish in the same fryer/oil used for chicken
• Do not cut peanuts/soy on the same cutting board as lettuce

Operational steps:

• Check labels of foods/ingredients before use to confirm allergens are controlled
• When an allergen customer is involved:
  • Wash, rinse, and sanitize cookware, utensils, and equipment
  • Ensure the allergen does not touch anything going to the customer
  • Wash hands and change gloves before prepping
  • Use separate fryers and cooking oils for guests with food allergies
• Label packaged food made on-site for retail use

C) High-stakes emphasis

• For an allergic customer, preventing cross-contact is framed as potentially life-or-death.

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Speakers / sources featured

• Mr. Dan Beltre — Certified ServSafe instructor (Essex County Schools of Technology)
• National Restaurant Association — referenced as the source for the prior chapter 2 contaminant video