Hepatitis A
In those with weakened immune systems or pre-existing health condition Hep A can cause
Liver Failure or Death
In 2019, Utah had a decreased rate of this foodborne illness compared to the United States
Salmonella
Handling, preparing, storing food in a way that optimally reduces the risk of consumers and those that prepared the food of becoming sick
Food safety
This treatment is for unvaccinated people who have consumed any contaminated food or water within two weeks of exposure
PEP
Two most common bacteria and viruses of foodborne illnesses
Norovirus, Salmonella species, Clostridium perfringens, Campylobacter species, and Staphylococcus aureus
Two daily practices of food safety
-Clean food preparation surfaces and wash your hands often.
-Gently rub fresh fruits and vegetables while you hold them under running water. For firm produce, such as melons or cucumbers, scrub with a clean vegetable brush.
-Don't cross-contaminate. Germs can spread even after you've cleaned your hands and surfaces thoroughly. Keep foods such as raw meat, poultry, or eggs separate from other foods.
-Cook all food to a safe internal temperature. Use a food thermometer to ensure food is cooked to a safe internal temperature
-Keep refrigerator below 40 degrees Fahrenheit
Hep A is transmitted through
Fecal-Oral route
Number of people who die a year from foodborne illnesses
This 75 minute online or in person course that must be completed within 14 days of working gets you
Food Handler Permit
Water, shellfish, raw vegetables and fruit (berries), and salads are most frequently cited as
Potential foodborne sources
•FS-2: Reduce the number of outbreak-associated infections associated with food commodity groups (beef, dairy, fruits and nuts, leafy vegetables, and poultry)
•FS-5: Increase the proportion of consumers who follow key food safety practices
•FS-6: Increase the proportion of fast-food and full service restaurants that follow food safety practices that prevent foodborne illness outbreaks
Healthy People Objectives
Oversees and administers rules and policies that provide regulatory standards of operation for food safety and authority for local health departments to enforce those standards.
Utah Department of Health