S. Orozco 5th period Sometimes the chemicals we use in the kitchen can be very harmful. They could cause serious burns or even blindness. Some chemicals can also contaminate foods. A material safety data sheet gives specific hazards posed by a chemical, so it is very important that you have one.
Brittany C. 5th period Having foodservice chemicals are very dangerous. For instance, chemicals might be accidentally put in the food by mistake of the container it is in. Another dangerous thing would be that, what if the chemicals were accidentally combined and it causes an accident like a fire or explosion.
Let's say, someone used Clorox to clean the sinks. Whoever used the Clorox transferred it to an empty clear container to their knowledge. This person leaves the kitchen. The chef comes in looking for vinegar and sees the bottle. He could possibly think it's the vinegar he's been looking for. He takes the bottle and drizzles it over the dish. Now someone is going to be really sick over one mistake of not labeling the bottle. For one the pH of Clorox is 8, but it shouldn't be ingested for it has harmful pathogens. A biological hazard has now occured because the contamination of food. Because no one knows of the mistake, HACCP can not be put in to action to see what's been put in the dish or how to remove it. One innocent mistake could cause lots of damage.
I think like grease or something that is real hot in the kitchen or something that is hot on the stove (even thestove caps), can easily burn you, or something that is sharp in the kitchen will cut you really bad or scratch you up.
The FDA and the USDA have recognized the wide variety of chemicals used in food processing and have decided what chemicals are acceptable additives in food products and which chemical substances are strictly forbidden. These agencies have also determined acceptable levels of other chemical substances. Chemical hazards affect more people than physical hazards, but typically not as many as a biological hazard. Obviously, some chemicals are of greater concern than others. Chemicals are divided into two primary categories: prohibited substances and unavoidable poisonous or deleterious substances. Each company should make certain that none of the prohibited substances are present in ingredients or supplies. Unavoidable poisonous or deleterious substances have FDA tolerance levels or action levels, in the event that exposure or introduction is unavoidable. Products that fall into these categories include pesticides, herbicides, growth hormones and antibiotics, additives and processing aids, lubricants, paints, cleaners and sanitizers. There are a number of manuals available which contain a laundry list of other items that could contaminate. The FD&C Act regulates all of the above except pesticides. Those products without tolerance levels must not be present in any amount. Chemical hazards should be addressed in steps in the production process: storage, during use (cleaning agents, sanitizers), prior to receipt (in ingredients and packaging materials), upon receipt of materials, during processing and prior to shipment of product. Chemicals which should be considered include color additives, direct food additives, indirect food additives, prior-sanctioned substances, pesticide chemicals and substances generally recognized as safe. All chemicals used in and around manufactured product should have specifications developed, as well as a letter of guarantee from the manufacturer. MS. DOSDON C. HARRIS M. WILLIAMS 5TH PD.
Ingesting food or drinks that have been contaminated with chemicals can cause an immediate and sometimes severe reaction. When this happens it is referred to as a chemical intoxication. The most common symptoms of chemical intoxication are nausea, vomiting, and diarrhea, but other symptoms such as rapid heart rate, seizures and paralysis can occur in severe cases. •Chemical intoxication can be life threatening and all efforts must be made to properly use and store the chemicals in the foodservice operation. The person using the chemicals must understand which chemicals to use for each task, how to properly use, label and store the chemicals and what protective equipment might be needed when using the chemical. Always follow the manufacturer’s instructions when using chemicals to prevent injury. •Cleaning and sanitizing chemicals can be highly concentrated and can burn skin and eyes if they are not diluted to the proper concentration. Never mix different chemicals together. Improper mixing of some chemicals can cause a significant chemical reaction and release of toxic gases. Inhaling these toxic gasses can damage the respiratory system and if released in a confined space with little fresh air, the gasses can cause death.
There are a lot of dangers due to foodservice chemicals. There are different chemicals that are found in restaurants. Some are people friendly, but others can be dangerous. If a person breathes in or drinks a dangerous chemical then they could get sick and possibly die.
There are different dangers caused by chemicals. They can comtaininate food. This is called chemical hazard. Also its not good to inhale chemicals. This called intoxication. These are the dangers of chemicals.
What are the dangers of foodservice chemicals? They could hurt you. If you handle them unproperly, you could get burned or become poisoned. If you handle them right, they won't hurt you. Managers should consider having their workers take training classes for handling certain substances. It'll reduce the chances of you getting hurt and it'll give you some sense of knowledge.
Dangers of foodservice chemicals: ~It might contaminate the food ~ foodborne illnesses may occur ~ harm people people who is handling the food ~ it can transform into something worse
Marquis Collins 7th Period The dangers of the foodservice chemicals are that it can kill you if you smell it.You never suppose to sniff or taste any chemicals.Sometimes accidents may occur so you should be careful woth what you are doing.
JWhitehead 7th Block Chemicals added to our food and are known to be linked to Hyperactivity, Attention-Deficit Disorder (ADD), Asthma, Cancer and other medical conditions.
Contrevion C 7th period Chemicals be very dangerous in the foodservice. It can be harmful to you if you smell the scent. The chemical could kill you if it's get in contact with your food.
Kelsey - 7th Period Chemicals can be dangerous in the kitchen area in more than one way... 1.) They can get spilled and cause trips and slips. 2.) They can get mixed in with the food and cause sickness. 3.) Workers can get them on there hands and accidentally ingest them.
BaoPham-7th There are many restaurant that clean their floor, utensils, and cooking instruments with chemicals. Some people place different chemical in different shelves. Others thought that was flavors to add in food and that would causes chemical hazards. Using the EPA Environmental Protection Agency to tracking of chemicals that pose a risk to health.
t.walton period.5th There are many restaurant that clean their floor, utensils, and cooking instruments with chemicals. Some people place different chemical in different shelves. some people have tasted the chemicals in their food off the untensil.
Chemicals can be harmful and dangerous for foodservice. Chemicals can easily can contaminate food and get a person seriously sick. They can affect a persons physical and even mental health. Restauruants should teach their workers how to handle chemicals in a safe way to prevent accidents.
Food service chemicals are harmful .. It can causeyou to be real sick .. Many foodcomein containers that have chemicals .. It sometimes maybe an accident for this to happen .. wfields 5th period
Food service chemicals are a hazard specially wjen dealt with around food. It should be labeled and placed elsewhere from where the food is located. It can be very harmful to human if it enters the body.
S.Woods-5thpd. The dangers of foodservice chemicals are very dangerous. If the person who supposed to clean the kitchen left behind a chemical then one of the chefs could then use the chemical and not notice it. Whatever dish the chemical was used in that customer could really get sick. When that customer gets sick it's called foodborne illness.
6th period What are some dangers chemicals of foodservice? Chemical that can harm and indanger you is the chemicals workers use to clean.The chemicals may harm you if you dont know how to use and even snif,Bleach substance workers use they should often be careful with.
well, to me there are many ways that chemicals can be dangerous in the foodservice industry. lets say that some one needed some oil for cooking chicken with , but instead of using oil he used lysol. now the consumer who consumes the food will be sick. so it is importiant that the chemicals are put with chemicals and that they are labeld.
D.clinkscale 7th period There are many restaurant that clean their floor, utensils, and cooking instruments with chemicals. Some people place different chemical in different shelves.
Yaneli Hernandez14 7th Period Well an intoxication can happen anywhere, anytime, but people can help prevent it. One way could be to always label all the bottles in which you have put chemicals on. Never leave a botle of chamicals just hanging around because this could cause confusion, and puting someone's health in risk.
b.merritt 5th block Well an intoxication can happen anywhere, anytime, but people can help prevent it. One way could be to always label all the bottles in which you have put chemicals on.
trenton j Some chemicaal in the kitchen are harmful. When your clorax youn need to put in the proper place so food want get contaminated. If you put it when you put where its not someone can put on food. 5th period
A.Woods - 5th block If you handle any chemicals the wrong way , you could get hurt and also things that involve dealing with hot grease . Some chemical bottles should be labeled of what they are so that you wont put yourself in danger .
malik carter 6period dangerous of foodservice chemical is you might make a mistake and might pour it in the food thats why you should label foodservice chemicals
Chemical preservatives, cleaners and disinfectants are an important part of food service, providing the necessary hygiene conditions to keep patrons safe from infections and food-borne diseases. Those same chemical elements, however, can be very dangerous if large amounts find their way into the food served and are ingested by patrons. As a result, safe and hygienic food service requires the implementation of a comprehensive chemical food-safety program and an effective teaching process to train cooks and kitchen employees on the proper handling of chemicals in the kitchen.
Alexxis Peavy 7th Period A chemical Hazard can kill you.If you'r in the room with chemicals you need to where a mask and gloves to close the container that's its in are just don't go in the room at all.
A. Roberts 7th The chemicals can harm your body. Make sure the chemicals have the original label. Cause if you use the wrong thing you could have yourself some trouble.
You can get really hurt or it could be fatal if chemicals get into your food. Slips and falls can seriously hurt you, you could break a bone or you could become paralyzed if it is really serious.
There are many restaurant that clean their floor, utensils, and cooking instruments with chemicals. Some people place different chemical in different shelves. Others thought that was flavors to add in food and that would causes chemical hazards. Using the EPA Environmental Protection Agency to tracking of chemicals that pose a risk to health. K.Jackson (: 7th Period
K. Biggs 7th Period There are many hazards in the food service industry. Some examples of them would be, Insect poison, it might get in the food and could harm the customers health.
S. Orozco
ReplyDelete5th period
Sometimes the chemicals we use in the kitchen can be very harmful. They could cause serious burns or even blindness. Some chemicals can also contaminate foods. A material safety data sheet gives specific hazards posed by a chemical, so it is very important that you have one.
Brittany C.
ReplyDelete5th period
Having foodservice chemicals are very dangerous. For instance, chemicals might be accidentally put in the food by mistake of the container it is in. Another dangerous thing would be that, what if the chemicals were accidentally combined and it causes an accident like a fire or explosion.
T Nunn- 5th Period
ReplyDeleteLet's say, someone used Clorox to clean the sinks. Whoever used the Clorox transferred it to an empty clear container to their knowledge. This person leaves the kitchen. The chef comes in looking for vinegar and sees the bottle. He could possibly think it's the vinegar he's been looking for. He takes the bottle and drizzles it over the dish. Now someone is going to be really sick over one mistake of not labeling the bottle. For one the pH of Clorox is 8, but it shouldn't be ingested for it has harmful pathogens. A biological hazard has now occured because the contamination of food. Because no one knows of the mistake, HACCP can not be put in to action to see what's been put in the dish or how to remove it. One innocent mistake could cause lots of damage.
D. Daniels 5th Period
ReplyDeleteI think like grease or something that is real hot in the kitchen or something that is hot on the stove (even thestove caps), can easily burn you, or something that is sharp in the kitchen will cut you really bad or scratch you up.
The FDA and the USDA have recognized the wide variety of chemicals used in food processing and have decided what chemicals are acceptable additives in food products and which chemical substances are strictly forbidden. These agencies have also determined acceptable levels of other chemical substances. Chemical hazards affect more people than physical hazards, but typically not as many as a biological hazard. Obviously, some chemicals are of greater concern than others.
ReplyDeleteChemicals are divided into two primary categories: prohibited substances and unavoidable poisonous or deleterious substances. Each company should make certain that none of the prohibited substances are present in ingredients or supplies. Unavoidable poisonous or deleterious substances have FDA tolerance levels or action levels, in the event that exposure or introduction is unavoidable. Products that fall into these categories include pesticides, herbicides, growth hormones and antibiotics, additives and processing aids, lubricants, paints, cleaners and sanitizers. There are a number of manuals available which contain a laundry list of other items that could contaminate. The FD&C Act regulates all of the above except pesticides. Those products without tolerance levels must not be present in any amount.
Chemical hazards should be addressed in steps in the production process: storage, during use (cleaning agents, sanitizers), prior to receipt (in ingredients and packaging materials), upon receipt of materials, during processing and prior to shipment of product.
Chemicals which should be considered include color additives, direct food additives, indirect food additives, prior-sanctioned substances, pesticide chemicals and substances generally recognized as safe. All chemicals used in and around manufactured product should have specifications developed, as well as a letter of guarantee from the manufacturer.
MS. DOSDON
C. HARRIS
M. WILLIAMS
5TH PD.
Ingesting food or drinks that have been contaminated with chemicals can cause an immediate and sometimes severe reaction. When this happens it is referred to as a chemical intoxication. The most common symptoms of chemical intoxication are nausea, vomiting, and diarrhea, but other symptoms such as rapid heart rate, seizures and paralysis can occur in severe cases.
ReplyDelete•Chemical intoxication can be life threatening and all efforts must be made to properly use and store the chemicals in the foodservice operation.
The person using the chemicals must understand which chemicals to use for each task, how to properly use, label and store the chemicals and what protective equipment might be needed when using the chemical. Always follow the manufacturer’s instructions when using chemicals to prevent injury.
•Cleaning and sanitizing chemicals can be highly concentrated and can burn skin and eyes if they are not diluted to the proper concentration. Never mix different chemicals together. Improper mixing of some chemicals can cause a significant chemical reaction and release of toxic gases. Inhaling these toxic gasses can damage the respiratory system and if released in a confined space with little fresh air, the gasses can cause death.
There are a lot of dangers due to foodservice chemicals. There are different chemicals that are found in restaurants. Some are people friendly, but others can be dangerous. If a person breathes in or drinks a dangerous chemical then they could get sick and possibly die.
ReplyDeleteThere are different dangers caused by chemicals. They can comtaininate food. This is called chemical hazard. Also its not good to inhale chemicals. This called intoxication. These are the dangers of chemicals.
ReplyDeleteWhat are the dangers of foodservice chemicals? They could hurt you. If you handle them unproperly, you could get burned or become poisoned. If you handle them right, they won't hurt you. Managers should consider having their workers take training classes for handling certain substances. It'll reduce the chances of you getting hurt and it'll give you some sense of knowledge.
ReplyDeleteDangers of foodservice chemicals:
ReplyDelete~It might contaminate the food
~ foodborne illnesses may occur
~ harm people people who is handling the food
~ it can transform into something worse
alton m. dodson from 7th period
ReplyDeletesometimes air fresheners and insect killer sprays can con taminate food.
:(0
Marquis Collins
ReplyDelete7th Period
The dangers of the foodservice chemicals are that it can kill you if you smell it.You never suppose to sniff or taste any chemicals.Sometimes accidents may occur so you should be careful woth what you are doing.
JWhitehead
ReplyDelete7th Block
Chemicals added to our food and are known to be linked to Hyperactivity, Attention-Deficit Disorder (ADD), Asthma, Cancer and other medical conditions.
Contrevion C
ReplyDelete7th period
Chemicals be very dangerous in the foodservice. It can be harmful to you if you smell the scent. The chemical could kill you if it's get in contact with your food.
Kelsey - 7th Period
ReplyDeleteChemicals can be dangerous in the kitchen area in more than one way...
1.) They can get spilled and cause trips and slips.
2.) They can get mixed in with the food and cause sickness.
3.) Workers can get them on there hands and accidentally ingest them.
BaoPham-7th
ReplyDeleteThere are many restaurant that clean their floor, utensils, and cooking instruments with chemicals. Some people place different chemical in different shelves. Others thought that was flavors to add in food and that would causes chemical hazards. Using the EPA Environmental Protection Agency to tracking of chemicals that pose a risk to health.
THEY CAN KILL YOU !!! It is classified as a chemical Hazard.
ReplyDelete~Savanna Phillips <33 7th :)
t.walton
ReplyDeleteperiod.5th
There are many restaurant that clean their floor, utensils, and cooking instruments with chemicals. Some people place different chemical in different shelves. some people have tasted the chemicals in their food off the untensil.
Chemicals can be harmful and dangerous for foodservice. Chemicals can easily can contaminate food and get a person seriously sick. They can affect a persons physical and even mental health. Restauruants should teach their workers how to handle chemicals in a safe way to prevent accidents.
ReplyDeleteFood service chemicals are harmful .. It can causeyou to be real sick .. Many foodcomein containers that have chemicals .. It sometimes maybe an accident for this to happen ..
ReplyDeletewfields 5th period
Food service chemicals are a hazard specially wjen dealt with around food. It should be labeled and placed elsewhere from where the food is located. It can be very harmful to human if it enters the body.
ReplyDeleteS.Woods-5thpd.
ReplyDeleteThe dangers of foodservice chemicals are very dangerous. If the person who supposed to clean the kitchen left behind a chemical then one of the chefs could then use the chemical and not notice it. Whatever dish the chemical was used in that customer could really get sick. When that customer gets sick it's called foodborne illness.
6th period What are some dangers chemicals of foodservice? Chemical that can harm and indanger you is the chemicals workers use to clean.The chemicals may harm you if you dont know how to use and even snif,Bleach substance workers use they should often be careful with.
ReplyDeletej.harden-6thblock
ReplyDeletewell, to me there are many ways that chemicals can be dangerous in the foodservice industry. lets say that some one needed some oil for cooking chicken with , but instead of using oil he used lysol. now the consumer who consumes the food will be sick. so it is importiant that the chemicals are put with chemicals and that they are labeld.
If chemicals get in your food it will harm you, maybe even kill you!!!!
ReplyDeleteRouland D.
7th period
s.reynolds
ReplyDelete7th period
chemicals in the kitchen can be dangerous becuase some of the chemicals can get in the food by mistake
D.clinkscale
ReplyDelete7th period
There are many restaurant that clean their floor, utensils, and cooking instruments with chemicals. Some people place different chemical in different shelves.
Candis Bullard
ReplyDelete7th period
Chemical hazard can kill you.:)
Yaneli Hernandez14
ReplyDelete7th Period
Well an intoxication can happen anywhere, anytime, but people can help prevent it. One way could be to always label all the bottles in which you have put chemicals on. Never leave a botle of chamicals just hanging around because this could cause confusion, and puting someone's health in risk.
deandre 5th period
ReplyDeleteintoxication
b.merritt 5th block
ReplyDeleteWell an intoxication can happen anywhere, anytime, but people can help prevent it. One way could be to always label all the bottles in which you have put chemicals on.
trenton j
ReplyDeleteSome chemicaal in the kitchen are harmful. When your clorax youn need to put in the proper place so food want get contaminated. If you put it when you put where its not someone can put on food.
5th period
A.Woods - 5th block
ReplyDeleteIf you handle any chemicals the wrong way , you could get hurt and also things that involve dealing with hot grease . Some chemical bottles should be labeled of what they are so that you wont put yourself in danger .
Khoa Vu 6th Period
ReplyDeleteThe dish shoap, hand soap...
some food chemicals can cause find minor symptoms , such as nasuea or diarhea , but some could couse death
ReplyDeleteChemical hazards affect more people than physical hazards, but typically not as many as a biological hazard.
ReplyDeleteJaren Hill 6th Period
ReplyDeleteChemical are very bad thing. If a person stands by a chemical spill to long they may end up dying.
malik carter
ReplyDelete6period
dangerous of foodservice chemical is you might make a mistake and might pour it in the food thats why you should label foodservice chemicals
Chemical preservatives, cleaners and disinfectants are an important part of food service, providing the necessary hygiene conditions to keep patrons safe from infections and food-borne diseases. Those same chemical elements, however, can be very dangerous if large amounts find their way into the food served and are ingested by patrons. As a result, safe and hygienic food service requires the implementation of a comprehensive chemical food-safety program and an effective teaching process to train cooks and kitchen employees on the proper handling of chemicals in the kitchen.
ReplyDeleteFoodborne illness may result from infection and intoxication. you would have to worry bout viruses and the chemicals getting in to your system
ReplyDeleteAlexxis Peavy
ReplyDelete7th Period
A chemical Hazard can kill you.If you'r in the room with chemicals you need to where a mask and gloves to close the container that's its in are just don't go in the room at all.
Tomeka Bryant
ReplyDelete7th Period
Chemicals Should'nt be in the foodsevice industry. If any are in there it can harm you or may even kill you.
A. Roberts
ReplyDelete7th
The chemicals can harm your body. Make sure the chemicals have the original label. Cause if you use the wrong thing you could have yourself some trouble.
Amia sims-7th period
ReplyDeleteYou can get really hurt or it could be fatal if chemicals get into your food. Slips and falls can seriously hurt you, you could break a bone or you could become paralyzed if it is really serious.
mjohnson
ReplyDelete7th period
Intoxication is how they are harmful. They have plenty of dangerous chemicals in the kitchen. They can kill you.
There are many restaurant that clean their floor, utensils, and cooking instruments with chemicals. Some people place different chemical in different shelves. Others thought that was flavors to add in food and that would causes chemical hazards. Using the EPA Environmental Protection Agency to tracking of chemicals that pose a risk to health.
ReplyDeleteK.Jackson (:
7th Period
Tyesha stone
ReplyDelete7th periods
Chemical hazards can kill you:)
K. Biggs
ReplyDelete7th Period
There are many hazards in the food service industry. Some examples of them would be, Insect poison, it might get in the food and could harm the customers health.
N.Hollis-7th
ReplyDeleteSuch chemicals as floor cleaner, bathroom cleaner, any bug/animal posion can harm the food and hurt any person that may consume the food.