Food Borne Illnesses
Caused by Clostridium perfringens, with an onset time of 8-16 hours, often from meat, poultry, or gravy.
Perfringens food poisoning
Protecting food products from intentional contamination by biological, chemical, physical, or radiological agents.
Food defense.
A system to ensure that illness or harm will not result from eating food.
Food safety.
These bacteria change taste, odor, or texture but usually don't cause illness.
Spoilage bacteria.
Milk, eggs, peanuts, tree nuts, soy, fish, shellfish, and wheat fall into this group.
Major food allergens.
Caused by Bacillus cereus, with an onset time of 10-16 hours, often from meat, stews, or gravies.
B. cereus food poisoning.
Security practices like fencing, alarms, and cameras around a facility's perimeter.
Outside security.
Reliable access to sufficient, nutritious food or population.
These microorganisms cause foodborne and include E. coli, Salmonella, and Listeria.
Pathogenic bacteria.
These hazards come from building materials, pallets, or post-process insect entry.
Sources of physical hazards.
The illness caused by Campylobacter jejuni, that lasts about 2-10 days and is often from unpasteurized milk, ad contaminated water.
Campylobacteriosis.
Monitoring workers, issuing ID cards, and employee training.
Personnel security.
The four items required on food packaging: product name, manufacturer's name/address, amount in package, and ingredients.
Food label.
Microorganisms that are so small they require a microscope to see, and can cause illness or death.
Biological hazards.
Pesticides, antibiotics, fertilizers, and sanitizers are examples of these.
Added chemical hazards.
The illness from Cryptosporidium, from uncooked food or contaminated drinking water, causes slight fever, and cramps.
Intestinal Cryptosporidiosis.
Protecting against intentional contamination or sabotage inside a facility.
Inside security.
Food safety.
The illness caused by Clostridium botulinum from improperly canned foods or baked potatoes in foil.
Botulism.
Light fixtures, gauge covers, bottles, and jars can cause this hazard if broken.
Glass contamination (physical hazard).
The two types of bacteria that spoil or contaminate food: one changes odor/taste/texture, and the other causes illness.
SPoilage bacteria and pathogenic bacteria.
The process a company uses to handle an intentional contamination or threat.
Incident response.
Prevents illness but usually results in few deaths, while it counterpart may result in many deaths.
Food safety and food defense.
E. coli illness.
A chemical not allowed in food, such as pesticide residue or cleaning solution, that can cause illness or death.
Chemical hazard.