Symptoms
Pathogen that results in tingling in throat and coughing up worms.
Anisakiasis (parasite)
Bacteria commonly found in ground beef and contaminated produce.
E. coli
Best way to prevent Norovirus.
Practicing personal hygiene
Temperature range of the TDZ.
41°F to 135°F
'Big 6' Bacteria that causes vomiting, fever, cramps, and diarrhea.
Salmonella (non-typhoidal)
'Big 6' Pathogen often spread by contaminated shellfish.
Hepatitis A
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 from cooked rice.
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
Water activity of ____________ is ideal for growth of bacteria.
0.85 or higher
2 common symptoms of Listeria.
Pregnant women: Miscarriage
Newborns: Sepsis, Pneumonia, Meningitis
Common source of Clostridium perfringens.
Meat
Poultry
Dishes made with meat and poultry, e.g., stews and gravies
Most important prevention measure to prevent Hepatitis A.
Practicing good personal hygiene.
The nutrients in food that support bacteria growth.
Protein and Carbohydrates
Illness causes bloody diarrhea.
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