Common Chemical Hazards According to ServSafe
ServSafe outlines three primary food safety hazards: biological, physical, and chemical. Chemical hazards refer to harmful chemical substances that can contaminate food and pose a risk to consumers. These contaminants can originate from both internal operations and external sources. Understanding the specific types and sources is the first step toward effective prevention.
Cleaners, Sanitizers, and Polishes
One of the most common categories of chemical hazards found in a food service operation comes from the very products used for cleaning. These include:
- Cleaners and Degreasers: Improperly stored or used cleaners can easily splash or drip into food or onto food-contact surfaces. Mixing certain chemicals, such as chlorine and ammonia, can produce toxic gas.
- Sanitizers: These are used to reduce pathogens to safe levels on surfaces but must be used at the correct concentration. If the sanitizer-to-water ratio is too high, it can be toxic and leave an aftertaste. If it is too low, it is ineffective.
- Polishes and Waxes: Chemicals used to polish equipment or floors must be handled carefully to avoid contaminating food.
Toxic Metals
Certain types of kitchenware and equipment can pose a chemical risk if not made of food-grade materials. When acidic foods are cooked in or held in these containers, the metal can leach into the food. Examples of toxic metals include:
- Pewter
- Copper
- Zinc
- Certain types of painted pottery
It is essential to only use equipment and utensils made from materials that are approved for food contact.
Pesticides
Pesticides are used to control pests like insects and rodents, but they are highly toxic. If not stored and used correctly, they can contaminate food and food preparation areas. ServSafe emphasizes that pesticides must be applied by a licensed pest control operator and stored separately from food and equipment.
Preventing Chemical Contamination
Preventing chemical hazards requires a strict adherence to safety protocols. A foodservice operation must create a culture of safety where every employee understands their role in preventing contamination. Key preventive measures include:
- Proper Storage: All chemicals, including cleaners, sanitizers, and pesticides, must be stored in their original, clearly labeled containers in a designated area away from food, utensils, and food-contact surfaces. Liquid chemicals should be stored on lower shelves to prevent accidental drips or spills onto food.
- Correct Usage: Always follow the manufacturer's instructions for mixing and using chemical solutions. Use test kits to ensure chemical sanitizers are at the correct concentration.
- Correct Labeling: If chemicals are transferred to a new container, the new container must be clearly labeled with the chemical's name and instructions.
- Authorized Personnel: Only trained and authorized staff should handle concentrated or hazardous chemicals. This includes pest control operators who are specifically licensed to apply pesticides.
- Food-Grade Equipment: Use only food-grade equipment and containers, especially when preparing acidic foods. Avoid using non-food-grade items that contain toxic metals.
Safe Handling vs. Contamination Scenarios
| Aspect | Safe Handling Practices | Contamination Scenario | Potential Hazard | ServSafe Guideline |
|---|---|---|---|---|
| Storage Location | Store all chemicals in a separate, designated area away from food and utensils. | Storing a bottle of cleaner on a shelf above food prep surfaces. | Drips or spills could contaminate food during preparation. | Store chemicals away from and below food, utensils, and food-contact surfaces. |
| Chemical Mixing | Always use chemical solutions according to manufacturer's directions. | A staff member mixes chlorine bleach and an ammonia-based cleaner for a more powerful solution. | Mixing these chemicals creates highly toxic chlorine gas. | Never mix chemicals unless specifically instructed to do so by the manufacturer. |
| Equipment | Use only food-grade pots and pans for cooking and holding food. | Cooking tomato sauce in a copper pot. | Acidic food like tomato sauce can leach toxic metals from non-food-grade cookware. | Use food-grade equipment and avoid toxic metals like copper, pewter, or zinc for acidic foods. |
| Containers | Transfer cleaning solution to a properly labeled, food-safe secondary container. | Refilling a plastic water bottle with cleaning solution for convenience. | An unlabeled container could lead to accidental ingestion, as the chemical is mistaken for a beverage. | Always label chemical containers clearly and keep them in their original packaging or a properly labeled secondary container. |
Responding to a Chemical Contamination Event
In the event of a suspected chemical contamination, rapid and correct action is vital to protect customers and staff. If a chemical illness is suspected, the following steps, based on ServSafe training, should be taken immediately:
- Isolate the Contaminated Food: Remove the suspected food from service and set it aside to prevent anyone else from consuming it.
- Identify the Source: Determine the source of the contamination (e.g., specific cleaner, equipment) to prevent further exposure.
- Seek Medical Help: Call the local emergency number and the Poison Control number.
- Gather Information: If possible, consult the chemical's Material Safety Data Sheet (MSDS) for details on the substance and its hazards.
- Inform Management: Notify a manager immediately. They will oversee the process of setting the food aside, contacting the proper authorities, and taking corrective action.
Conclusion
Understanding and preventing chemical hazards is a cornerstone of food safety, as emphasized by ServSafe. The risks associated with cleaners, sanitizers, toxic metals, and pesticides can be effectively mitigated through proper storage, labeling, and handling practices. Continuous training and vigilance, paired with a swift response to any potential contamination event, are essential for ensuring a safe dining environment for customers and a secure workplace for employees. By prioritizing these guidelines, foodservice operators can prevent the dangers of chemical contamination and protect public health.
Visit ServSafe's official website for more resources on food safety training
