2. Seafood Toxins Plant Toxins Mushroom Toxins Biological Toxic Metals Pesticides Cleaning Products Chemical Foreign Objects Physical

3. Ciguatera Shellfish Scombroid Toxin Toxins Toxin Purchase seafood from a reputable supplier Seafood Toxins

4. Toxic plant species and products prepared with them should be avoided Plant Toxins Establishments should not use wild mushrooms or products made with them Mushroom Toxins

5. Metals Should only be food-grade in utensils and equipment used to prepare and store food Pesticides Should be applied only by a trained Pest Control Operator (PCO) Chemicals Should be stored away from food

6. Accidental Introduction of Foreign Objects

7. Nitrites Sulfites Monosodium Glutamate (MSG) Some people are allergic to

8. Ensure that your team knows recipe ingredients Be truthful if unsure about possible recipe allergens Make sure all cooking utensils and tableware are allergen-free Serve menu items as simply as possible Keys to Protecting Guests

9. What can a manager do to prevent illnesses from biological toxins?

10. Challenge participants to list five biological, chemical and physical contaminants. Reward the student who finishes first with correct listings. Break the class into teams and have them write a plan for the storage of cleaning chemicals and supplies. Ask participants to share stories about food allergies and reactions they may have experienced.