Seafood Toxins

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(No Transcript)
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Biological
Chemical

• Seafood Toxins
• Plant Toxins
• Mushroom Toxins

• Toxic Metals
• Pesticides
• Cleaning Products

Physical

• Foreign Objects

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Seafood Toxins
Ciguatera Shellfish
ScombroidToxin Toxins
Toxin
Purchase seafood from a reputable supplier
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Plant Toxins
Mushroom Toxins
Toxic plant species and products prepared with
them should be avoided
Establishments should not use wild mushrooms or
products made with them
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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
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Accidental Introduction of Foreign Objects
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Some people are allergic to

• Nitrites
• Sulfites
• Monosodium Glutamate (MSG)

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Keys to Protecting Guests

• 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

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