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

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

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

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

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

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

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

9. 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

10. Mushroom Toxins Present in certain varieties of wild mushrooms Can cause severe illness Are not destroyed by cooking or freezing 3 - 10

11. 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 3 - 11

12. Store away from food, utensils, and equipment Store in original containers 3 - 12 Chemicals Pesticides Should only be applied by a licensed pest control operator (PCO) Wrap and store food prior to application

13. Accidental Introduction Of Foreign Objects Metal shavings Carton staples Glass Dirt Fingernails Bones 3 - 13

14. Milk and dairy products Eggs and egg products Fish Shellfish Wheat Soy and soy products Peanuts Tree nuts Common Food Allergens 3 - 14

15. 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 3 - 15

16. What can a manager do to prevent illnesses caused by biological toxins? 3 - 16