Even the restaurant industry is not immune from terrorist attacks.

Terrorism in the food industry is a threat that cannot be ignored, said Jorge Hernandez, vice president of food safety and risk management for the National Restaurant Association Education Foundation.

More than 90 people attended the awareness lecture, “Food Safety and Security in the Restaurant Industry,” Monday in the Oak Room of the Memorial Union.

Hernandez defined food safety issues as “the unintentional contamination of food” and food security issues as “the deliberate introduction of a dangerous substance into food.”

Hernandez said if terrorism were to occur in the restaurant industry, there is a set plan of action.

“The first step is prevention,” Hernandez said. “It’s important to keep in mind that one small incident could have a large impact on public perception. The second step is to contain the damage as quickly as possible and limit the impact by quick and effective communication.”

Hernandez said those who may pose as potential terrorist threats could include terrorist groups, political ideologists, current or former employees of a restaurant, individuals posing as customers, restaurant competitors or anyone with an agenda.

Some of the reasons Hernandez cited as to why individuals or groups may participate in the terrorist activity were monetary or financial gain, revenge, thrill or challenge, prestige, publicity, competitive advantage or a misguided sense of humor.

Hernandez said the National Restaurant Association serves two functions: to promote and represent the food service industry and to provide education about the industry.

Hernandez also spoke about the restaurant industry itself, citing various trends and statistics in the booming industry.

He described the restaurant industry as a solid industry, accumulating more than $400 billion dollars per year. He said growth came from “the U.S. becoming richer as a country.”

“On a typical day, the restaurant industry posts $1.1 billion in average sales,” Hernandez said. “We also provide work for nearly 9 percent for those employed in the U.S. Only the government industry employs more.”

Hernandez estimated the average U.S. household spends $2,235 annually at restaurants.

Courtney Perry, senior in nutritional science, said the presentation broadened her knowledge of food safety and security knowledge.

“I thought it was a good presentation,” she said. “I learned a lot about the difference between food safety and food security, what to look for and how we can protect our restaurants.”