Food-Service-Manual-for-Health-Care-Institutions

Food Service Manual for Health Care Institutions
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Otherwise, it is classified as being of unknown etiology. The CDC reports that for outbreaks
of unknown etiology, the following are the probable toxic agents: Symptoms within one hour
of eating indicate probable chemical poisoning; symptoms from 1 to 7 hours after eating indicate
probable staphylococcal food poisoning; symptoms from 8 to 14 hours after eating indicate
probable C. perfringens food poisoning; and symptoms more than 14 hours later indicate other
infectious or toxic agents.
Chemical Hazards
Chemical Contamination
A number of chemicals are not allowed in food, and others have established “safe” limits.
There are basically two types of chemical hazards, those occurring naturally in food and those
added during the processing of food. Chemicals that occur naturally in foods can cause illness.
Mycolaxin, an aflatoxin, is a harmful chemical produced by fungi growing on such foods as
grains, nuts, and milk. Aflatoxins may be found in corn, tree nuts, peanuts, cottonseed, and
milk. When eaten in large amounts, they can cause abnormalities in digestion and absorption,
hemorrhage, liver damage, edema, and in some cases, death.
The most commonly “added” chemicals include food additives, which are used to enhance
flavor and to keep products fresh longer. These are described further in the section below.
Naturally Occurring Chemical Hazards
Better known naturally occurring chemical hazards include shellfish and mushroom toxins,
undercooked red beans, and honey made from rhododendron nectar.
Added chemical hazards are chemicals that have been added to food from planting to consumption.
Most chemicals are not hazardous if added in safe amounts and proper instructions
are followed. Added chemical hazards included food additives, pesticides, toxic metals, and
toxic housekeeping products. Harmful chemicals at high levels can cause severe poisoning and
allergic reactions.
Food Additives
Food additives may be intentionally or unintentionally added to foods. Food additives that may
cause a reaction in some individuals include FDRC Yellow #5, sulfur dioxide and sulfides,
sodium nitrate, and monosodium glutamate.
Sulfides and nitrates can be a major concern for some people. In some states, notice of the
use of either chemical must be on the menu or posted in a visible place within the facility. FDA
and industry standards prohibit the use of sulfides by food service establishments. Sulfides used
in food processing are highly regulated. Products that contain any type of additive must show
it on the label.
Agricultural Chemicals
Agricultural chemicals include pesticides, fungicides, fertilizers, antibiotics, hormones, insecticides,
and herbicides. Most of these chemicals are regulated by the Environmental Protection
Agency (EPA), which states how the chemical can be used and the maximum allowable residue.
Products from unapproved sources may contain a higher-than-accepted level of residue.
Pesticides are used in food service facilities to control insects and rodents. An improper or
wrong use can contaminate food. Manufacturers’ directions for use should always be followed.
If an outside agency is employed, food service management should make certain that the chemicals
being used are safe to be used in a food service establishment.