Level 2 Food Safety in Catering Food Safety Hazards part 1 | Page 9

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Natural poisons in food
Wild mushrooms and Fungi:- Do not to consume any wild mushrooms or fungi before it is identified as being edible.

Green Potatoes:- Solanine is a chemical that builds up in green skins and sprouting tips. When preparing potatoes ensure that any sprouts or green patches are cut right out.

Red Kidney Beans:- Haemagglutinin is a chemical in red kidney beans that produces very severe food poisoning symptoms. Dried red kidney beans must be soaked for 12 hours then cooked in fresh water starting with a 10 minute rapid rolling boil and then one-and-a-half hours slow cooking to make safe.