Page 12 - Comprehensive Food Safety

31.03.2020

Possible Symptoms of someone It is most commonly Methods to stop this causing food-
becoming ill from this are: found in foods such borne illness:
as:

Natural toxins found in food (chemical) Rhubarb leaves, Remove any green or damaged parts
Your own sensitivity to a natural toxin, as damaged kumara, before cooking and cook thoroughly.
well as the concentration (strength) of damaged parsnips,
the toxin present, will determine whether green or damaged
you have an adverse reaction and the potatoes, improperly
strength of symptoms you experience.
cooked kidney beans.

Food additives (chemical) Pre-prepared Make sure you know the ingredients

Illness can be caused when an allergic ingredients such as of all the dishes prepared by your
reaction is triggered by the additive. sauces, stocks, establishment.
Symptoms could include tingling up the powders, sausages.
back of the neck, headache, dry-burny
throat, dizziness.

Food service chemicals (chemical) Traces of chemicals • Store all cleaning products and

Chemical burns, vomiting left on food prep areas chemicals away from food prep and
or equipment could food service areas
• Make sure any traces of cleaning
contaminate any food
chemicals used on prep areas or
prepared there.
equipment have been cleaned away
thoroughly

Pesticides (chemical) • Vegetables and fruit • Pesticides may come into your
• Traces of pesticides workplace on vegetables and fruit so
Headache, fatigue, weakness, dizziness,
left on food prep they need thorough washing before
restlessness, nervousness, perspiration, areas or equipment using them
nausea, diarrhea, loss of appetite, loss of could contaminate • Always use a professional to do pest
weight, thirst, moodiness, soreness in any food prepared control and when done, clean and
joints, skin irritation, eye irritation, there. sanitise all surfaces, equipment and
irritation of the nose and throat. utensils that may have come into
contact with the pesticides.

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