Professional Food Manager: Other Sources of Contamination
Overview/Description Target Audience Expected Duration Lesson Objectives Course Number Overview/Description
Contamination in a food establishment can lead to serious illness for people eating the food you serve. Biological contamination is the most common form, but chemical, physical, and intentional contamination can occur and even common ingredients can be considered contaminants if they are food allergens. Chemical contamination is the presence of unwanted chemical components in food or the food environment. Toxins from plants and fish also pose a threat to consumers and these foodstuffs must be handled properly. Physical contamination occurs when any foreign object becomes mixed with food and presents a hazard or nuisance to those consuming it. The intentional contamination of food may not only be just a goal of activist groups and terrorist organizations, but also of employees, former employees, and competitors. Food allergies affect 2% of adults and 5% of infants and children in the United States and can be deadly, so proper labeling is an important element of food safety.
Restaurant managers, restaurant employees, bar managers, chefs, anyone involved in the service of food to customers