Chemical contaminants fall into one of two categories: natural and artificial. Common chemical contaminants include:. Naturally occurring toxins are toxic compounds that are produced by living organisms, some of which are staples of the human diet e. These toxins are not harmful to the organisms themselves but can be harmful to us if we eat them. Minimal contamination with natural toxins might not lead to illness, but Food Handlers should be aware of which foods produce toxins and take all reasonable precautions to ensure that food is safe for consumption.
Potatoes, for example, produce glycoalkaloids that are toxic to humans. The majority of these toxins are contained in or just under the peel, and in any eyes or sprouts on the potato.
Green skin can indicate the presence of toxins, so be sure to remove any eyes, sprouts or green skin if you decide to use potatoes that have greened or sprouted. Food Handlers can accidentally cause chemical contamination if they:. Cross-contamination is the accidental transfer of contaminants from one surface or substance to another, usually as a result of improper handling procedures.
In a food setting, the term refers to the transfer of contaminants from a surface, object or person to food. Cross-contamination usually refers to biological contamination but can also be physical or chemical.
Cross-contamination can also pose a risk to customers with food allergies, as trace amounts of an allergen can be transferred in the same way that microorganisms can. Even trace amounts of an allergen can cause a serious allergic reaction — in some cases, a lethal reaction. As a food business owner, manager or employee, it is your responsibility to serve customers a safe meal, including customers with food allergies.
To minimize the risk of cross-contamination occurring in your food business, always:. Pests deserve a special mention in this regard, as they are notorious sources of cross-contamination in food businesses.
Rodents, flies and cockroaches carry untold numbers of disease-causing bacteria and other pathogens on their bodies, in their droppings and in urine and saliva, including Salmonella, E. As such, pest prevention and control is vitally important in the workplace. Download the CIFS Guide to Pest Prevention and Control to find out more about the risks that common pests pose to a food business, how to prevent pests from entering your business and what to do if they get in.
The food safety best practices listed above are by no means an exhaustive list of everything you must do to prevent food contamination and its consequences in the food business you own, manage or work in. Everyone who works with food has a legal responsibility to take all reasonable measures to protect the public you serve from health risks like food-borne illness and food allergies. It's also in your best interest to do so, considering that your income is tied directly to the success of the business.
The best way to prevent food contamination and ensure food safety is through education and training. Fully trained Food Handlers know what they need to do to control food safety hazards and understand that there are consequences, for everyone, to taking shortcuts when it comes to food safety. The Canadian Institute of Food Safety CIFS provides online training, continuing education and resources to thousands of Canadian food workers as part of our mission to reduce food-borne illness and other food safety risks in Canada.
Taking the course? If you are registered for the Food Handler Certification course, login here to:. Account Login Contact Us. Production means growing the plants we harvest or raising the animals we use for food. Most food comes from domesticated animals and plants, and their production occurs on farms or ranches. Some foods are caught or harvested from the wild, such as some fish, mushrooms, and game.
Processing means changing plants or animals into what we recognize and buy as food. Processing involves different steps for different kinds of foods.
For produce, processing can be as simple as washing and sorting, or it can involve trimming, slicing, or shredding. Milk is usually processed by pasteurizing it; sometimes it is made into cheese. Nuts may be roasted, chopped, or ground such as with peanut butter. For animals, the first step of processing is slaughter.
Meat and poultry may then be cut into pieces or ground. Distribution means getting food from the farm or processing plant to the consumer or a food service facility like a restaurant, cafeteria, or hospital kitchen.
Or it might involve many stages. All food is at risk of contamination from these four types. This is why food handlers have a legal responsibility to ensure that the food they prepare is free from these contaminants and safe for the consumer. Food contamination is dangerous. The consequences of eating contaminated food range from sickness all the way to death. Our range of Food Hygiene Training Courses aim to provide you with the required knowledge to meet food hygiene requirements.
If you are unsure which course is right for you, take a look at our Choose a Food Hygiene Course page which will help you decide. Chemical contamination happens when a food becomes contaminated by some kind of chemical substance. Contamination may occur from preparing food on a surface that still has chemical residue on it or if someone sprays cleaning chemicals close to uncovered food. Additionally, food can become contaminated from chemicals before it even reaches the kitchen.
For example, fertilisers and pesticides may have been sprayed near food when it was growing. Anybody who prepares and handles food must make sure that the food they serve is free from chemical contamination.
To ensure this, they should:. Microbial contamination happens when a food has been contaminated by microorganisms, including bacteria, viruses, mould, fungi, and toxins. This can happen through various means, for example:. Microbial contamination is the most common reason behind outbreaks of food poisoning.
The best way to prevent this type of contamination is by following strict, high-standard food hygiene practices.
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