Ciguatera Shellfish Scombroid Toxin Toxins Toxin Purchase seafood from a reputable supplier Seafood Toxins
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
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
Accidental Introduction of Foreign Objects
Nitrites Sulfites Monosodium Glutamate (MSG) Some people are allergic to
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
What can a manager do to prevent illnesses from biological toxins?
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.