1. Contamination, Food Allergens, and Foodborne Illness

2. Physical Contaminates Metal shavings from cans Wood Fingernails Staples Bandages Glass Jewelry Dirt Naturally occurring objects such as fruit pits and bones

3. Chemical Contaminates Cleaners Sanitizers Polishes Pesticides First-aid products Health and beauty products

4. Certain types of kitchenware and equipment can be risks for chemical contamination: Pewter Copper Zinc (All of the above are not food grade and can react with food, especially acidic foods, to form poisons.) Some types of painted pottery

5. Chemical Poisoning Prevention All chemicals used in a food service establishment must be approved. Store chemicals away from prep areas, food storage areas, and service areas. Make sure all chemicals are labeled. Keep MSDS (Material Safety Data Sheet) current. Dispose of properly.

6. Terrorism What is the best way to protect our food from terrorism? A food defense program should address the points in your operation where food is at risk.

7. A.L.E.R.T. Assure – reputable supplier Look – monitor the facility Employees – limit access Reports – keep information accessible Threat – identify what you will do and who you will call if there is a threat