Chemicals and Pesticides

Chemicals such as cleaning products, polishes, lubricants, and sanitizers can contaminate food if they are improperly used or stored. Follow the directions supplied by the manufacturer when using these chemicals. Exercise caution when using chemicals during operating hours to prevent contamination of food and food-preparation areas. Store chemicals away from food, utensils, and equipment used for food. Keep them in a locked storage area in their original containers. If chemicals must be transferred to smaller containers or spray bottles, label each container appropriately.

Pesticides are often used in kitchens and in food-preparation and storage areas to control pests, such as rodents and insects. If used, pesticides should be applied only by a licensed pest control operator (PCO). All food should be wrapped or stored prior to application of the pesticide. Pesticides should be stored with the same care as other chemicals used in the establishment.

FOOD ALLERGIES

Six to seven million Americans have food allergies. A food allergy is the body's negative reaction to a particular food protein. Depending on the person, allergic reactions may occur immediately after the food is eaten or several hours later. The reaction could include some or all of the following 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

Gastrointestinal symptoms, including abdominal cramps, vomiting, or diarrhea

Loss of consciousness

Death

Employees should be aware of the most common food allergens, including milk and dairy products, eggs and egg products, fish, shellfish, wheat, soy and soy products, peanuts, and tree nuts.

Your employees should be able to inform customers of menu items that contain these potential allergens. Designate one person per shift to answer customers' questions regarding menu items. To help customers with allergies enjoy a safe meal at your establishment, keep the following points in mind.

Be able to fully describe each of your menu items when asked. Tell customers how the item is prepared and identify any "secret" ingredients used.

If you don't know if an item is free of an allergen, tell the customer. Urge the customer to order something else.

When preparing food for a customer with allergies, ensure that the food makes no contact with the ingredient the customer is allergic to. Make sure all cookware, utensils, and tableware are allergen-free to prevent food contamination.

Serve menu items as simply as possible to customers with allergies. Sauces and garnishes are often the source of allergic reactions. Serve these items on the side.

SUMMARY

Biological and chemical toxins are responsible for many foodborne-illness outbreaks. Most occur naturally and are not caused by the presence of microorganisms. Some occur in the animal as a result of its diet. Since toxins are not living organisms, cooking or freezing typically will not destroy them. Most measures taken to prevent foodborne intoxication center on proper purchasing and receiving.

There are several things a manager can do to help prevent seafood-specific toxins from causing foodborne illness. Purchase seafood from reputable suppliers who maintain strict time-temperature controls and can certify the seafood has been harvested from safe waters. Make sure fish is received at 4l°F (5°C) or lower, and refuse fish that has been thawed and refrozen. Thaw fish at refrigeration temperatures.

Toxins are a natural part of certain plants. Some plants may be toxic in their raw state but safe when properly cooked. In general, avoid toxic plant species and products prepared with them. Foodborne-illness outbreaks associated with mushrooms are almost always caused by the consumption of misidentified wild mushrooms. Establishments should not use wild mushrooms or products made with them. All mushrooms should be purchased from approved suppliers.

Chemical contaminants are responsible for many cases of foodborne illness. Contamination can come from a variety of substances normally found in restaurant and foodservice establishments, such as toxic metals, pesticides, and cleaning chemicals. Use only food-grade utensils and equipment to prepare and store food. Cleaning products, polishes, lubricants, and sanitizers should be used as directed. Be cautious when using these chemicals during operating hours and store them properly. If used, pesticides should be applied only by a licensed pest control operator.

Physical contamination results from the accidental introduction of foreign objects into food. Closely inspect the food you receive and take steps to ensure food will not become physically contaminated during its flow through your operation.

Many people have food allergies. Employees should be aware of the most common food allergens, which include milk and dairy products, eggs and egg products, fish, shellfish, wheat, soy and soy products, peanuts, and tree nuts. You should be able to inform customers of these and other potential food allergens that may be included in food served at your establishment.

A CASE IN POINT 1

Roberto receives a shipment of frozen mahi-mahi steaks. The steaks are frozen solid at the time of delivery and the packages are sealed and contain a lot of ice crystals, indicating they have been time-temperature abused. Roberto accepts the mahi-mahi steaks and thaws them in a refrigerator at a temperature of 38°F (3°C). The thawed fish steaks are then held at this temperature during the evening shift and are cooked to order. The cooks follow all appropriate guidelines for preparing, cooking, and serving the fish, monitoring time and temperature throughout the process. Unfortunately, these fish steaks are implicated in an outbreak of scombroid intoxication.

Explain why this may have happened.

A CASE IN POINT 2

A busboy, Mark, has been asked to spray for ants in the dry-storage room. He sprays along the ants' trail and then places the can of spray on the top shelf in the dry-storage room, along with the other pesticides and foodservice chemicals. Mark then returns to busing tables.

What has Mark done correctly? What unsafe practices are evident?

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