For each of these toxic groups demonstrate your overall understanding of food toxicology:

allergies/sensitivities mycotoxins bacterial toxins plant toxins
chemical toxins from processing pesticides/heavy metals animal hormones genetically engineered organisms (plant or microbial)

For each discuss hazards and controls:

the hazards and where they most likely occur (foods)
the illness they may cause
how and when a food safety professional would measure for these toxins
what controls are available
would a CCP or SOP be required (give details on the CCP or SOP program)
add any other important information you deem necessary