Bacterial Bad Actors
This bacteria is commonly found in raw poultry and eggs.
Salmonella
Most common cause of food borne illness outbreaks.
Norovirus
Temperature range bacteria grow the fastest.
41°F - 135°F
Most effective prevention method.
Proper handwashing
Leftovers unlabeled violates this.
Proper labeling and dating. (Leftover tags)
This bacteria thrives in three danger zone and is linked to large-volume foods.
Clostridium perfingens
Virus spread by infected food handlers.
Hepatitis A
Minimum cooking temperature for poultry.
165°F
Required after handling raw meat.
Wash hands and change gloves.
Food at 120°F violates this.
Hot holding temperature.
This pathogen can grow at refrigerator temperatures.
Listeria monocytogenes
Parasite from undercooked pork.
Trichinella spiralis
Maximum time in danger zone.
4 hours
Prevents cross-contamination.
Separate equipment. (Raw food away from cooked foods, etc.)
Raw chicken board used for lettuce.
Cross-contamination
This bacteria is linked to undercooked ground beef.
E. coli
Parasite linked to contaminated water.
Giardia
Minimum temperature for ground beef.
155°F
Common Navy sanitizer.
Chlorine (Bleach)/Soap
Navy food safety program that identifies, prevents, and controls biological, chemical, and physical hazards from raw material production to consumption.
HACCP (Hazard Analysis Critical Control Point)
This toxin-producing bacteria is spread by poor hygiene.
Staphylococcus aureus
Parasite from raw or undercooked fish.
Anisakis
Reheating temperature for hot holding.
165°F for 15 seconds
Action for vomiting/diarrhea.
Report illness to medical and exclude.
**DAILY DOUBLE**
A CS returns to work 12 hours after vomiting--this regulation was violated.
What is 24-48 hour symptom free requirement/SIQ