servsafe chapter 3 n.
Download
Skip this Video
Loading SlideShow in 5 Seconds..
SERVSAFE/Chapter 3 PowerPoint Presentation
Download Presentation
SERVSAFE/Chapter 3

Loading in 2 Seconds...

play fullscreen
1 / 8

SERVSAFE/Chapter 3 - PowerPoint PPT Presentation


  • 693 Views
  • Uploaded on

SERVSAFE/Chapter 3. Contamination and Food Allergens. CHEMICAL CONTAMINANTS. Lead: found in pewter, which can be used to make pitchers and other tableware Copper: found in cookware like pots and pans DO NOT put acidic food in copper containers

loader
I am the owner, or an agent authorized to act on behalf of the owner, of the copyrighted work described.
capcha
Download Presentation

SERVSAFE/Chapter 3


An Image/Link below is provided (as is) to download presentation

Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author.While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server.


- - - - - - - - - - - - - - - - - - - - - - - - - - E N D - - - - - - - - - - - - - - - - - - - - - - - - - -
    Presentation Transcript
    1. SERVSAFE/Chapter 3 Contamination and Food Allergens

    2. CHEMICAL CONTAMINANTS • Lead: found in pewter, which can be used to make pitchers and other tableware • Copper: found in cookware like pots and pans • DO NOT put acidic food in copper containers • Zinc: found in galvanized items, which are coated with zinc (i.e. buckets, tubs, etc.)

    3. PHYSICAL CONTAMINANTS • Metal shavings from cans • Staples from cartons • Glass from broken light bulbs • Blades from plastic or rubber scrappers • Fingernails, hair and bandages • Dirt • Bones • Jewelry • Fruit pits

    4. Food Allergy… is the body’s negative reaction to a food protein.

    5. ALLERGY 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 • Abdominal cramps, vomiting, or diarrhea • Loss of consciousness • Death

    6. COMMON Food Allergens • Milk/Dairy Products • Eggs/Egg Products • Fish and Shellfish • Wheat • Soy/Soy Products • Peanuts and Tree Nuts

    7. Preventing Allergic Reactions • Tell customers about menu items that contain potential allergens • Tell customers preparation methods • Identify “secret” ingredients • Suggest simple menu items

    8. Kitchen Staff Guidelines • Do not cook different types of food in the same fryer oil • Do not put food on surfaces that have touched allergens • Wash, rinse, and sanitize cookware, utensils, and equipment before prepping food • Wash hands and change gloves before prepping food • Assign specific equipment for prepping food for customers with allergies