A bacteria found in feces of people infected with Shigella spp.

Transmission:

Prevention:

1

Food  contaminated by unclean hands.

1

Thorough hand washing.

2

Food treated with contaminated water. 

2

Exclude food handlers diagnosed with Shigella app from operations. 

3

Flies

3

Eliminate flies immediately.

A bacteria that only lives in the intestinal tracts and blood of humans. Results in typhoid fever.

Transmission:

Prevention:

1

Contaminated Ready to eat food; especially raw vegetables.

1

Thorough hand washing.

2

A small amount can make a person sick. 

2

Exclude food handlers diagnosed with Salmonella Typhi from operations. 

3

Food  contaminated by unclean hands.

3

Cook food correctly.

4

Food treated with contaminated water. 

Bacteria carried naturally by farm animals. Rest of info same as Salmonela Typhi.

1

Contaminated meat, poultry, raw milk, eggs, and egg products.

1

Thorough hand washing.

2

Raw vegetables treated with contaminated water. Most notably linked to tomatoes, peppers, and cantaloupes.

2

Exclude food handlers diagnosed with NTS from operations. 

3

A small amount can make a person sick. 

3

Cook food correctly.

4

Food  contaminated by unclean hands.

Bacteria found in the intestines of cattle and infected humans.

raw or undercooked ground beef and contaminated beef.

1

Exclude sick food handlers. 

2

cook food correctly. 

3

purchase produce from approved suppliers. 

4

prevent cross-contamination.

Acronym for preventing and handling chemical and physical contaminants

Assure

Make sure products are form safe sources, supervise deliveries, and require delivery vehicles be locked or sealed

Look

Monitor security of products and food in facility by limiting access to prep and storage areas, create process to handle damaged products; store chemicals securely; and train staff to spot threats

Employees

Know who’s in facility; identify and verify visitors; conduct background checks of staff; and limit access to prep and storage areas.

Reports

Keep food defense documents accessible. Receiving logs, office files, staff files, and food defense self inspections.

Threat

Identify what to do and who to contact in case of food contamination. Hold contaminated product. Contact regulatory authority. Maintain emergency contact list.

Virus found in feces and contaminated water; shellfish, and ready to eat food.

1

Unpeeled and uncooked fruits and vegetables, shellfish, ice, and water

1

Food handler cannot work in operation when diagnosed.

2

Transmitted by food or water contaminated by stool or blood of an infected person.

2

Wash hands thoroughly after using the restroom.

3

Very contagious.

3

Wash hands thoroughly after contact with an infected person's blood, stools, or other bodily fluid

4

Cooked foods can transmit if contaminated after cooking.

4

Immediate treatment of all cut and injuries

5

Can be present for weeks with no symptoms.

5

Killed by boiling at 85 degrees C (185 degrees F) for 1 minute. 

6

Infected people may be jaundiced -a condition in which the skin, sclera (whites of the eyes) and mucous membranes turn yellow

6

no jaundiced employees

A very contagious virus that causes vomiting and diarrhea

1

Coughing and sneezing by infected people can spread the virus through the air

1

Wash hands thoroughly with soap and water, after using the toilet.

2

Eating contaminated food

2

Wash hands thoroughly with soap and water before eating or preparing food.

3

Contact with a contaminated water source

3

Carefully wash fruits and vegetables, and cook oysters and other shellfish thoroughly before eating.

4

Vomit particles in the air.

4

Cook oysters and other shellfish thoroughly before eating.

5

Feces

5

Clean up vomit immediately.

Food - TCS foods are more susceptible

AcidityDanger Zone - 4.5 - 7.5

TemperatureDanger Zone (TDZ)  - 41 - 135 F; Extra Danger Zone 70 - 125

More Time = More Bacteria

Oxygen - bacteria can grow with or without

Moisture - High levels of moisture - Water Activity Scale -0.0 - 1.0

A protein in a food or ingredient to which some people have a sensitivity.

nausea

wheezing of shortness of breath

swelling of face, hands, eyes, feet

hives or itch rashes

abdominal pain

Food items that account for 90% of all allergic reactions in the USA

Milk

Tree Nuts

Eggs 

Crustacean Shellfish

Soy

Wheat

Fish

Peanuts

Temperature Abuse

1

Cooked to the wrong internal temperture

2

Held at the wrong temperature

3

Cooled or reheated incorrectly

Time Abuse

Food held in temperature danger zone for 4 hours or more must be discarded