Incubation/Duration:12-36 hours+/several days-a year (fatal)

Symptoms: Nervous system (vertigo, difficult to see, breathe or swallow)

Source: Soil, water

Foods: low-acid canned goods, garlic-in-oil, grilled onions

Prevention: Proper temp control, using foods quickly

Type: Bacterial Intoxication

Spores: Yes

Anaerobic

Botulism

(Clostridium botulinum)

Incubation/Duration:1-3 days/3-8 days

Symptoms:bloody diarrhea, abdominal pain, vomiting, fever

Source: intestinal tracts of humans and animals, water

Foods: ground beef, red meat, unpasturized milk

Prevention: avoid cross-contamination, personal hygiene

Type: bacterial infection or intoxication from Shiga

Spores: no

Anaerobic

E. Coli

(Escherichia coli)

Incubation/Duration: 1-2 days, 1-2 days

Symptoms: nausea, vomiting, diarrhea, abdominal pain, fever

Source: human intestinal tract

Foods: raw or ready-to-eat foods, contaminated water

Prevention: personal hygiene, thoroughly cook foods

Type: viral infection

Spores: no

Norovirus / Norwalk Virus

("stomach flu")

Incubation/Duration: 6-48 hours, 2-3 days to fatal

Symptoms: abdominal pain, headache, vomiting, fever, diarrhea

Source: animals, human intestines

Foods: poultry, ets, milk, peanuts

Prevention: avoid cross-contamination, hygiene, cook to 165*

Type: bacterial infection

Spores: no

Anaerobic

Salmonella

(Salmonellosis)

Incubation/Duration: 1 day-3 weeks/indefinite

Symptoms: vomiting, fever, backache, meningitis, still birth

Source: soil, water, humans, animals

Foods: unpasteurized dairy products, chilled ready-to-eat foods

Prevention: Use pasteurized products, discard after "use by" dates.

Type: bacterial infection

Spores: no

Anaerobic

Listeriosis

(Listeria monocytogenes)

Incubation/Duration: 1-6 hours, 1-2 days

Symptoms: vomiting, diarrhea, dehydration, headaches

Source: humans (skin, nose, throat, sores), animals

Foods: high-salt protein foods (ham, potato salad, dairy)

Prevention: send sick employees home, proper cooling

Type: bacterial intoxication

Spores: no

Anaerobic

Staphylococcus

(staphylococcus aureus)

Incubation/Duration: 8-22 hours, 1 day

Symptoms: abdominal pain, diarrhea

Source: human intestinal tract, animals, soil

Foods: cooked meat, poultry, gravy, beans

Prevention: careful temp control, reheat only once

Type: bacterial infection or Intoxication

Spores: yes

Anaerobic

infection/intoxication from dry rice, cereal, spices, etc.

Food poisoning often from contaminated drinking water, raw produce, or uncooked foods.

Shigella

(Shigellosis or Bacillary Dysentery)

Parasitic disease  caused by a round worm in pork and game foods.  

Causes vomitting, muscular stiffness, fever, rashes.

Incubation: 2-28 days

Trichinosis

(Trichinella Spiralis)

Parasite that is found on fresh produce

(imported berries, lettuce, basil)

infection from undercooked or raw seafood, such as shellfish (especially oysters)

Vibrio parahaemolyticus

or

Vibrio vulnificus

Minimum Cooking Time and Temps

for

shell eggs (immediate service)

fish

seafood

other meats

Minimum Cooking Time and Temps

for

Pork

Game animals

Ground, chopped meat and fish

Injected meats

Egs in multi-serving batches

Minimum Cooking Time and Temps

for

Beef roasts and corned beef

130* for 112 minutes

or

140* for 12 minutes

Minimum Cooking Time and Temps

for

poultry

stuffed fish

meat

pasta

stuffing containing fish, meat or poultry

Cool from 135* to 70* in less than 2 hours

Cool from 70* to 41* or less in less than 4 hours

for a total of less than 6 hours.

Use quick chill methods to speed process.

First In, First Out

(proper rotation of product)

Name the "Big Eight"

Common Food Allergens

Milk

Eggs

Soy

Wheat Proteins

Tree Nuts

Peanuts

Fish

Shellfish

Chemical toxin in fish originating from toxic algae of tropical waters.

Causes vertigo, diarrhea, vomiting, shortness of breath.

Purchase fish from a reputable supplier.

Chemical toxin in seafood originating from histamine-producing bacteria.

Causes dizziness, burning/peppery feeling in mouth, facial rash, shortness of breath, headache, teary eyes, runny nose.

Purchase fish from reputable supplier, store fish at proper temps.

Name the six conditions bacteria need for growth

(FAT TOM)

Food

Acid

Temperature

Time

Oxygen

Moisture

Food and Drug Administration

Regulates many food items
(excludes meat, poultry and eggs) 

Hot manual sanitizing

imersion time & temp

Chemical sanitizing time/PPM:

Chlorine

immersion for 1 minute at

50 ppm (do not use over 200ppm)

Chemical sanitizing PPM:

Quaternary Ammonium (quat)

Chemical sanitizing PPM:

acid

Chemical sanitizing PPM:

Iodine

Bacteria exhibit little or no growth.  

Lasts a few hours at room temperature.

The number of bacteria is steady.

# being produced = # dying

Bacteria die off rapidly.

They lack nutrients and are poisoned by their own wastes.

National Marine Fisheries Service

inspects processed fish products

Environmental Protection Agency

prevent & control polution (air, water, & land)

regulates the use of toxic substances

U.S. Department of Agriculture

inspects meats, poultry, and eggs.

U.S. Department of Commerce

Develops grade standards for processed fishery products.

Occupational Safety and Health Adminstration

enforces health standards

Federal Trade Commission

enforces laws regarding marketing practices and advertising.