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UH HRMA 1345 - Heavy Metals

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Hrma 1345 1st Edition Lecture 9Outline of Last Lecture I. Physical ContaminantsA. Sources, symptoms and preventionII. Chemical ContaminantsB. Sources and symptomsC. What to do when consumedD. Material Safety Data Sheet (MSDS)E. PreventionIII. Chemical HazardsF. Kinds of chemical hazards of special concern to the foodservice managerIV. PesticidesG. Definition and typesV. Additive and PreservativesH. MSGVI. NitratesVII. Food irradiation considered an additiveI. Electron beam irradiationOutline of Current Lecture VIII. Heavy MetalsJ. ArsenicK. CadmiumL. LeadM. MercuryN. TinO. ZincIX. SummaryP. Metal lined containersX. Deliberate Contamination of FoodQ. Groups who may attempt to contaminate foodR. FDA defense toolXI. Food AllergensS. DefinitionT. SymptomsU. Common food allergensV. Preventing allergic reactionsW. Avoid cross contactThese notes represent a detailed interpretation of the professor’s lecture. GradeBuddy is best used as a supplement to your own notes, not as a substitute.Current LectureVIII.J. - Acute- gastroenteritis- Chronic low levels in water- skin, urinary/bladder and lung cancer- Monitor levels in watero 0.05 mg watero Limits in foods=1 ppmK. - Cause of a chronic kidney and bone disease in Japan called Itai-ItaiByo or “ouch ouch disease”- Found in sewer sludge- Bio-accumulates on produce- Acute- gastroenteritis- Chronic- Itai-ItaiByo- Monitor environmental levels and limits using sludge for fertilizerL.- Air from leaded gasoline- Paint- Food from cans made with lead solder in three piece cans All are now monitored for preventionM.- Mercury comes from the industrial contamination of chemical plants- Uses:o Medical use – dental fillingso Light bulbs and electrical switches- Source: large fish- Inorganic mercury can cause gastroenteritis- Organic mercury and affect the CNS causing severe irreversible damage (mental retardation)- EPA banned use in agriculture practices- EPA monitors levels in waters especially industrial areas (Houston ship channel)- FDA limits it to 0.05 ppm in fishN.- Usually associated with acidic foods being held in tin containers – lemonade in old milk tins for picnics- Cause acute gastroenteritis – vomiting and diarrhea within 10-30 min- Has a tin tasteO.- Usually associated with high acid foods in galvanized containerso Italian foodo Tomatoeso Lemonadeo Alcoholic beverages- Causes pain in the mouth, throat and abdomen, diarrhea, and vertigoIX.P. Metal Lined Containers:- When certain metals come into contact with acidic foods chemical contamination occurs- Poisoning may result when high-acid foods are stored or prepared on brass or copper containers- Poisoning may also result when high-acid food are prepared with improper utensils- Use containers and utensils only for the purpose they were intendedX.Q. Groups who may attempt to contaminate food:- Terrorists or activists- Disgruntled current or former staff- Vendors- CompetitiorsFDA defense tool:- Assure: Make sure products received are from safe sources- Look: Monitor the security of products in the facility- Employees: Know who is in your faculty- Reports: Keep information related to food defense accessible- Threat: Develop a plan for responding to suspicious activity or a threat to the operationXI. R. A food allergen is a protein in a food or ingredient that some people are sensitive toS. Allergy symptoms:- Nausea- Wheezing or shortness of breath- Hives or itchy rashes- Swelling of various body parts, including face, eyes, hands or feet- Vomiting and/or diarrhea- Abdominal pain- Anaphylaxis is a severe allergic reaction that can lead to deathT. Common Food Allergens:- Milk*- Eggs*- Fish*- Crustacean shellfish*- Peanuts*- Tree Nuts*- Soy Beans*- Wheat*Have caused deathsU. Preventing Allergic Reactions:- Service Staffo Describing disheso Identifying ingredients (no secrets)o Suggesting itemso Delivery of food- Kitchen Staffo Avoid cross contacto The transfer of allergens from food containing allergens to the food served a customer Frying shrimp and chicken together Putting food on surfaces that have touched allergensV. Avoid cross contact:- Wash, rinse and sanitize cookware, utensils, and equipment before preparing foodo Wash your handso If possible, assign specific equipment for preparing food for customers with allergies (one fryer for seafood, the other for


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UH HRMA 1345 - Heavy Metals

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