Technical Abstract: This book chapter describes the scope of the bioterrorist threat to the United States food supply in terms of food service establishments. Descriptions include the organisms and other agents that may be disseminated by food ingestion and the challenges in differentiation of intentional and unintentional contamination. Categories of agents and risks provide examples of past events and potential future events. Steps that food service managers may take in developing plans to reduce these threats are outlined in the model, Operational Risk Manager (ORM) that provides a systematic approach to prevention of food bioterriorism.