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.

Target Audience
Restaurant managers, restaurant employees, bar managers, chefs, anyone involved in the service of food to customers

Expected Duration (hours)
0.5

Lesson Objectives

Professional Food Manager: Other Sources of Contamination

  • identify the most common types of chemical contaminants
  • recognize how to prevent chemical contamination
  • identify poisonous plants
  • identify sources of fish poisoning
  • describe the source and symptoms of shellfish poisoning
  • identify common sources of physical contamination
  • show how physical contamination often occurs
  • discuss how to prevent physical contamination
  • discuss the importance of a good food defense program
  • identify and address common points of vulnerability
  • explain how food allergies affect the body
  • identify the most common causes of food allergies
  • list good practices that can help prevent allergic reactions
  • Course Number:
    mind_28_a03_sh_enus