safe plates module 11. learning objectives identify sources of physical and chemical contamination...
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Safe Plates Module 11
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Learning Objectives
• Identify sources of physical and chemical contamination
• Describe threats of deliberate contamination• Discuss other types of toxins and the risks
associated with these.• Respond to customer inquiries and complaints
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Chemical ContaminationCleaning products, sanitizers, polishes, lubricants, and pesticides•Proper storage- away from food, utensils, and equipment. Keep them in a separate storage area in original container.
•Label properly if transferred to another container
•Careful use during operating hours
•Consider using conveniently located staging areas
•Materials Safety Data Sheets
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Physical Contamination• Foreign objects accidentally introduced into the
food– Glass, metal from surfaces and utensils, packaging
material, rubber gloves, bandages, finger nails…• Naturally occurring objects
– Bone, shells, dirt and rocks
Physical InjuryCross Contamination
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What is happening? (roughly $6,500)
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Other types of contamination
Naturally Occurring Toxins – Some food can contain toxins that can make people sick, like fish, shellfish, and mushrooms.
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Naturally Occurring ToxinsFish Toxins:Produced by the fish- puffer fish, moray eels, freshwater minnowsProduced by microbes in fish- •Histamine/Scromboid from temp. abuse•Ciguatoxin- from algae, accumulates in warm water fish•Shellfish- Filter feeders – toxins (ASP, DSP, NSP, and PSP)
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Naturally Occurring Toxins• Amnesic Shellfish Poisoning (ASP) – confusion, memory
loss, disorientation• Diarrheic Shellfish Poisoning (DSP) – chills, nausea,
vomiting, cramps, diarrhea• Neurotoxic Shellfish Poisoning (NSP) – tingling and
numbness lips, tongue, throat, reversal hot/cold sensations
• Paralytic Shellfish Poisoning (PSP) tingling and numbness
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Mycotoxin- molds on grains, nuts, and dried fruitsToxin is not destroyed by heat.
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Deliberate ContaminationFood Defense is the prevention of intention contamination of food.Maybe you recall:
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Addressing Food DefenseBe Observant!
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How can we control these risks?Hazard Analysis Critical Control
PointsHACCP is a proactive food safety management system for the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution, and consumption of the finished product.
Not mandatory, but laws are the minimum…
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Hazard Analysis Critical Control PointsMany food service operations choose to use this system to minimize risk of contamination. 1) Identify hazards
2) Determine critical control points
3) Set critical limits
4) Establish monitoring procedures
5) Set corrective actions
6) Establish verification procedures
7) Record keeping and documentation
Hamburger
E. coli
Cooking Temp.
155oF for 15 sec.
Temp every batch
Heat longer
Check its done
Prove it!
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• Complaints can be complicated– What really happened?– Who is right? Is anyone right?– What is the appropriate response?
• Every situation will be different• Be prepared to address issues• Have staff prepared to address issues
Customer Complaints
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Managers and Customers
Are you prepared to handle:•Questions about quality•Questions about food sources, storage, preparation, ingredients•Quality complaints•Illness/injury complaints
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Servers and Customers
Your staff may be the first contacted by customers•Keep your staffed informed with information commonly asked for by customers •Be receptive to questions and complaints. Avoid confrontation or arguments. •“I don’t know but I’ll find out” is a great answer… make sure they know where to go for the answer.
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Preparing for crisis
1) Identify Key Contacts2) Assess Potential Problems3) Identify Audiences4) Communication Material
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Identify Key Contacts
Who•Within your business- owners, managers, employees•County Public Health- inspector and county leadership•Emergency services•Suppliers- make sure its good
What•Contact information•Establish relationships•Understand expectations in crisis situations
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Assess Potential Problems
What potential events do you want to have a plan in place for?
A few examples:•Sick worker (Hepatitis A)•Customer illness or injury •Served product subject to recall•Customer complaint
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Identify Audiences
Who should you contact in case of a problem?
•Within your business
•Public health and health care officials
•Emergency services
•Media
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Communication Material• Share information so people can make
appropriate decisions• Establish trust and build credibility
How you communicate depends on the audience. Use simple language
Explain the issue and risks
Take on responsibility where appropriate
Describe any action you deem in necessary for that audience
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What’s your view?
What do you try to keep in mind when receiving a customers complaint?
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How could it have been prevented
• What was the hazard at the DQ shake?
• How could it have
been prevented?
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Activity
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ActivityOne of your food service staff just received a complaint about a hair in a customer’s salad.
Server: “It’s the same guy who asked if the lettuce was GAP certified and if the dressing had peanut oil. And he has a BEARD!I totally know its his own hair. I even told him so, and now he wants to talk to you.”
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ActivityIn groups of 3-4 discussHow do you deal with this customer?
Now, discuss:What would you say to the server?
How would your response change if it was a call about foodborne illness?
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Quiz
How many steps are involved in making a HACCP plan?
a)5
b)6
c)7
d)8
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Quiz
Food Defense is:
a)The prevention of intentional contamination of foodb)The prevention of accidental cross contaminationc)Controlling the temperature of food to prevent growth of bacteriad)None of these
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Case Study
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Case Study
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Review
• Chemical, physical, biological contamination
• Intentional contamination• Customer complaints• Communication