Chapter 3Contamination and Food Allergens
Foodservice Chemicals
Store away from food, utensils, and equipment
Follow manufacturers’ directions for use
Be careful when using while food is being prepped
Label them properly if they are transferred to new containers
Use lubricants made for foodservice equipment
3-2
Chemical Contaminants
Foodservice Chemicals
Store away from food, utensils, and equipment
Follow manufacturers’ directions for use
Be careful when using while food is being prepped
Label them properly if they are transferred to new containers
Use lubricants made for foodservice equipment
Symptoms of an allergic reaction include: 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
Food Allergens
3-3
Preventing Allergic Reactions
Service Staff Tell customers how the dish is
prepared
Identify secret ingredients that include the allergen
Suggest simple menu items
3-4
Preventing Allergic Reactions
Kitchen Staff Don’t cook different types of food
in the same fryer
Don’t put food on surfaces that touched allergens
Clean and sanitize cookware, utensils, and equipment before prepping food
3-5
Preventing Allergic Reactions
Kitchen Staff continued Wash hands and change gloves
before prepping food
Assign specific equipment for prepping food for customers with allergies
3-6