Seafood toxins Plant toxins Mushroom toxins Bacteria, viruses, parasites, and fungi Biological Toxic metals Pesticides Cleaning products Chemical Foreign.

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Presentation transcript:

Seafood toxins Plant toxins Mushroom toxins Bacteria, viruses, parasites, and fungi Biological Toxic metals Pesticides Cleaning products Chemical Foreign objects Physical 3 - 2

Seafood Toxins Illness: Ciguatera Poisoning Toxin: Ciguatera Toxin Type of Illness: Intoxication 3 - 3

Seafood Toxins Illness: Ciguatera Poisoning (continued) Toxin: Ciguatera Toxin Type of Illness: Intoxication 4

3 - Illness: Shellfish Poisoning Toxins: Vary Type of Illness: Intoxication Seafood Toxins 5

3 - Seafood Toxins Illness: Shellfish Poisoning (continued) Toxins: Vary Type of Illness: Intoxication 6

Illness: Scombroid Poisoning Toxin: Histamine Type of Illness: Intoxication 3 - Seafood Toxins 7

3 - Illness: Scombroid Poisoning (continued) Toxin: Histamine Type of Illness: Intoxication Seafood Toxins 8

Some plants are: Naturally toxic Rhubarb leaves Apricot kernels Water hemlock Toxic when raw, but safe when cooked Red kidney beans Fava beans Plant Toxins 3 - 9

Mushroom Toxins Present in certain varieties of wild mushrooms Can cause severe illness Are not destroyed by cooking or freezing

Toxic metal poisoning can occur when: Utensils or equipment containing toxic metals are used to prepare food (especially acidic food) Carbonated beverage dispensers are installed improperly Toxic Metals

Store away from food, utensils, and equipment Store in original containers Chemicals Pesticides Should only be applied by a licensed pest control operator (PCO) Wrap and store food prior to application

Accidental Introduction Of Foreign Objects Metal shavings Carton staples Glass Dirt Fingernails Bones

Milk and dairy products Eggs and egg products Fish Shellfish Wheat Soy and soy products Peanuts Tree nuts Common Food Allergens

Ensure that employees can identify menu items containing potential allergens If unsure a menu item is allergen-free, employees should urge guests to order another item When preparing food for a customer with allergies, ensure that cooking utensils and tableware are allergen-free Keys To Protecting Guests

What can a manager do to prevent illnesses caused by biological toxins?