Restaurants vulnerabilities

As the global human population has increased signihcantly in the past 50 years, so has our need for food and water. Much more of the food supply is imported from other countries, processed and prepared outside of the home, and eaten in restaurants or quick-food establishments than in 1945. These factors make domestic and international agricultural industries, as well as foodstuffs importers and processors, a vulnerable target for biological or chemical attack. 

Robbery and criminal acts are the primary motives for homicide at work, accounting for 60 percent of these deaths (Chavez, 1999). Approximately half of all homicide victims work in retail establishments such as grocery stores, restaurants, bars, and small gas stations. These traditional nighttime retailers are the most vulnerable (Toscano and Windau, 1994). 

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