The Big Six
A foodborne virus whose symptoms include jaundice
What is Hepatitis A?
Bones in a fish filet
What is a physical contaminant?
Milk, Soy, Eggs, Wheat, Fish, Crustaceans, Peanuts, Tree Nuts, Sesame
What are the Big Nine Allergens?
Contacting the local regulatory authority if you suspect an outbreak.
What is notifying the authorities?
Knowing who is in your facility.
What is Employees?
A virus that is one of the leading causes of foodborne illness
What is Norovirus?
Sanitizer sprayed near food
What is a chemical contaminant?
Wheezing, difficulty breathing, hives, rashes, itching, tingling in the mouth, swelling (tongue and throat), abdominal cramps, diarrhea, blood pressure drop, loss of consciousness
What are food allergy symptoms?
Setting the contaminated product aside and labelling with "Do Not Use" and "Do Not Discard"
What is segregating the product?
Making sure that products you receive are from safe sources.
What is Assure?
A bacteria found in the intestines of cattle
What is Shiga toxin-producing Escherichia coli (STEC) or E. coli?
Salmonella spp.
What is a biological contaminant?
When allergens are transferred from food or food-contact surfaces to the food served to the allergic customer
What is cross-contact?
Writing down a suspected product description, production date, and lot number as well as its sell-by-date and pack size.
What is documenting information?
Monitoring the security of products in the facility.
What is Look?
A bacteria that only lives in humans
What is Salmonella Typhi?
Giardia duodenalis
What is a biological contaminant?
A severe, life-threatening allergic reaction that can lead to death
What is anaphylaxis?
Maintaining a list of food handlers scheduled at the time of the suspected contamination.
What is identifying staff?
Keeping information related to food defense accessible.
What is Reports?
A bacteria that is known to be spread by hands and flies.
What is Shigella spp.?
Tomato juice in a copper pot
What is a chemical contaminant?
Cooking different types of food, such as shrimp and chicken, in the same fryer oil.
What is cross-contact?
Providing appropriate information to the regulatory authorities, such as temperature logs or staff files.
What is cooperating with authorities?
Identifying what you will do and who you will contact.
What is Threats?