Symptoms
Pathogen that often causes vomiting and diarrhea within hours.
Norovirus
Bacteria is commonly found in undercooked ground beef.
E. Coli
Best way to prevent Norovirus.
Wash hands properly.
Temperature range of the TDZ.
41°F to 135°F
Bacteria that causes fever, cramps, and diarrhea for up to a week.
Salmonella
'Big 6' Pathogen often spread by contaminated shellfish.
Hepatitis A and/or Norovirus
One way to prevent Salmonella (non-typhoidal).
Cook poultry to proper temperatures
Prevent cross-contamination
Exclude food handlers who are vomiting or have diarrhea.
Exclude food handlers previously diagnosed with Salmonella.
Most dangerous part of the TDZ.
70°F to 125°F
Illness is known for double vision and difficulty breathing.
Botulism
Bacteria comes from cooked rice left out too long.
Bacillus cereus
3 Ways to prevent E. Coli.
Cook food (especially ground beef) to minimum cooking temps.
Purchase from approved, reputable suppliers.
Prevent cross-contamination
Exclude food handlers with diarrhea.
Exclude food handles that have been diagnosed with E. Coli
How long can TCS food stay in the TDZ?
No more than 4 hours
3 common symptoms of Listeria?
Fever, muscle aches, miscarriage
Common source of Clostridium perfringens.
Stews and gravies
Most important prevention measure to prevent Hepatitis A.
Practicing good personal hygiene.
Why is the TDZ important?
Limiting Pathogen Growth
Illness causes hemolytic uremic syndrome in children.
E. Coli
Common source of Listeria monocytogenes.
Unpasteurized dairy and deli meats
To prevent________________________
Wash Hands (after touching hair, face, or body)
Cover wounds on hands and arms
Hold, Cool, and Reheat food correctly.
Staphylococcus aureus
What to do with food left in the TDZ too long.
Discard it