1. ServSafe

2. Come from everyday items found in the operation

3. Lead Found in pewter, pitchers and other tableware Copper Found in cookware, pots and pans Zinc Found in galvanized items, buckets, tubs To prevent toxic-metal poisoning, you should only use utensils and equipment that are made for food handling.

4. Chemicals contaminate food if they are used or stored in the wrong way. Store chemicals away from food, utensils and equipment. Keep chemicals in their original container. Follow directions when using chemicals Be careful when using chemicals while food is being prepared

5. Food can become contaminated when objects get into it. Metal shavings from cans Staples from cartons Glass from broken light bulbs Blades from scrapers Fingernails, hair, bandages Dirt Bones jewelry

6. Terrorists or activists Current or former employees Vendors Competitors Attacks could be Biological Chemical Physical

7. Human element – anyone with access is a security risk, control access to food and prep areas, name badges Building interior – secure areas, eliminate places to hide Building exterior – make sure people can’t get into your building in unexpected ways, good lighting and limited access to roof vents Make sure your employees understand defense issues.

8. Allergy Symptoms Itching in and around the mouth, face, or scalp Tightening in the throat Wheezing or shortness of breath Hives Swelling of the face, eyes, hands or feet Abdominal cramps, vomiting or diarrhea Loss of consciousness Death

9. Milk and dairy products Eggs and egg products Fish and shellfish Wheat Soy and soy products Peanuts, pecans, walnuts

10. Service Staff Describing dishes Identifying ingredients Suggesting items Kitchen Staff Avoid cross contact Keep foods out of same fryer oil Putting food on surfaces that have been contaminated Wash, rinse and sanitize cookware, utensils, and equipment Wash hands and change gloves before prepping food Assign special equipment for prepping food for customers with allergies