DVD
2-2
Review
2-3
DVD Review
What are the four types of microorganisms that can cause
foodborne illness?
Viruses
Bacteria
Parasites
Fungi
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DVD Review
What six conditions support the growth of bacteria?
Food
Acidity
Temperature
Time
Oxygen
Moisture
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DVD Review
What two FAT TOM conditions will you be able to control in your
operation?
Time
Temperature
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DVD Review
What is the temperature range of the temperature danger zone?
41°F to 135°F (5°C to 57°C)
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DVD Review
What are some basic characteristics of bacteria?
They live in and on our bodies
The cannot be seen, smelled, or tasted
They can grow rapidly if FAT TOM conditions are correct
Controlling time and temperature can prevent them from causing illness
2-8
DVD Review
What are some basic characteristics of viruses?
They are carried by humans and animals
They do not grow in food but they can be transferred through food
People get viruses from food, water, or contaminated surfaces
Foodborne illnesses from viruses typically occur through fecal-oral routes
They are not destroyed by normal cooking temperatures
Practicing good personal hygiene can prevent viruses from causing illness
2-9
DVD Review
Can this be a physical contaminant?
A. Yes
B. No
2-10
DVD Review
Can this be a physical contaminant?
A. Yes
B. No
2-11
DVD Review
Can this be a physical contaminant?
A. Yes
B. No
2-12
DVD Review
Is this a safe practice when handling chemicals? Why?
A. Yes
B. No
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DVD Review
Is this a safe practice when handling chemicals? Why?
A. Yes
B. No
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DVD Review
Is this a safe practice when handling chemicals? Why?
A. Yes
B. No
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Additional Content
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How Contamination Happens
Contaminants come from a variety of places:
Animals we use for food
Air, contaminated water, and dirt
People
o Deliberately
o Accidentally
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How Contamination Happens
People can contaminate food when:
They don’t wash their hands after using
the restroom
They are in contact with a person who is
sick
They sneeze or vomit onto food or food-
contact surfaces
They touch dirty food-contact surfaces and
equipment and then touch food
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Biological Contamination
Common symptoms of foodborne illness:
Diarrhea
Vomiting
Fever
Nausea
Abdominal cramps
Jaundice (yellowing of skin and eyes)
Onset times:
Depend on the type of foodborne illness
Can range from 30 minutes to six weeks
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The “Big Six” Pathogens
Food handlers diagnosed with illnesses from
the “Big Six” pathogens cannot work in a
foodservice operation while they are sick.
Shigella spp.
Salmonella Typhi
Nontyphoidal Salmonella (NTS)
Shiga toxin-producing Escherichia coli (STEC),
also known as E. coli
Hepatitis A
Norovirus
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Activity
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Biological Toxins
Origin:
Naturally occur in certain plants, mushrooms,
and seafood
Seafood toxins:
Produced by pathogens found on certain fish
o Tuna, bonito, mahimahi
o Histamine produced when fish is time-
temperature abused
Occur in certain fish that eat smaller fish that
have consumed the toxin
o Barracuda, snapper, grouper, amberjack
o Ciguatera toxin is an example
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Biological Toxins
Illness:
Symptoms and onset times vary with illness
People will experience illness within minutes
General symptoms:
Diarrhea or vomiting
Neurological symptoms
o Tingling in extremities
o Reversal of hot and cold sensations
Flushing of the face and/or hives
Difficulty breathing
Heart palpitations
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Deliberate Contamination of Food
Groups who may attempt to contaminate food:
Terrorists or activists
Disgruntled current or former staff
Vendors
Competitors
FDA defense tool:
A.L.E.R.T.
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Deliberate Contamination of Food
Assure Make sure products received are from safe sources
Look Monitor the security of products in the facility
Employees Know who is in your facility
Reports Keep information related to food defense accessible
Threat Develop a plan for responding to suspicious activity or
a threat to the operation
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Responding to a Foodborne-Illness Outbreak
Gather information
o Ask the person for general contact information
o Ask the person to identify the food eaten
o Ask for a description of symptoms
o Ask when the person first got sick
Notify authorities
o Contact the local regulatory authority if an
outbreak is suspected
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Responding to a Foodborne-Illness Outbreak
Segregate product
o Set the suspected product aside if any remains
o Include a label with “Do Not Use”
and “Do Not Discard” on it
Document the information
o Log information about suspected product
o Include a product description, product date, lot
number, sell-by date, and pack size
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Responding to a Foodborne-Illness Outbreak
Identify staff
o Keep a list of food handlers scheduled at time of incident
o Interview staff immediately
Cooperate with authorities
o Provide appropriate documentation
Review procedures
o Determine if standards are being met
o Identify if standards are not working
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Preventing Allergic Reactions
To help prevent allergic reactions, service staff should:
Describe menu items to guests, and identify any allergens in the item.
Suggest menu items without the allergen.
Clearly identify the guest’s order for kitchen and service staff.
Deliver food separately to prevent cross-contact.
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Avoiding Cross-Contact
When preparing food for a guest with a known allergy,
kitchen staff should:
Check recipes and food labels for the allergen
Use cleaned and sanitized utensils
Wash hands and change gloves
Use separate fryers and cooking oils
Label packages correctly
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Review
2-31
Review
Who Am I?
Norovirus
1. _____________________
I can be transferred to food or equipment by food handlers with
feces on their fingers
People become contagious within a few hours of eating me
I am often linked with ready-to-eat food
Excluding staff who are vomiting or have diarrhea from an
illness caused by me can stop me from spreading
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Review
Who Am I?
Salmonella Typhi
2. ________________________
I live in a person’s bloodstream and intestines
I am commonly linked with ready-to-eat food and beverages
I am in a person’s feces for weeks after symptoms have ended
Washing hands and cooking food to minimum internal
temperatures can prevent me
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Review
Who Am I?
Shigella spp.
3. _____________________
I am found in the feces of people I have infected
Flies can transfer me
I am linked with food easily contaminated by hands
Excluding food handlers who have diarrhea from an illness
caused by me can stop me from spreading
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Review
Who Am I?
Hepatitis A
4. _____________________
I am often linked with ready-to-eat food
I’m often transferred to food by food handlers who have feces on
their fingers
Excluding staff with jaundice can prevent me from causing illness
Normal cooking temperatures do not destroy me
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Review
Who Am I?
5. ___________________________________________________
Shiga toxin-producing E. coli
I can be found in the intestines of cattle
I produce toxins in a person’s intestines which cause illness
I am found in ground beef and contaminated produce
Excluding food handlers who have diarrhea from an illness
caused by me can stop me from spreading
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Review
Who Am I?
6. Nontyphoidal
___________________________________________________
Salmonella
Many farm animals carry me
I can be found in a persons feces for weeks after symptoms are
over
I can be found in produce such as tomatoes, peppers and
cantaloupes
Cooking poultry and eggs to required minimum internal
temperatures can prevent me.
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