Safety And Sanitation

Front 1

Salmonellosis (non-typhoidal) Bacteria

Back 1

Salmonella spp.

Front 2

Salmonellosis (non-typhoidal) Symptoms

Back 2

1) Nausea
2) vomiting
3) abdominal cramps
4) headache
5) fever
6) diarrhea
7) may cause severe
dehydration in infants and
elderly

Front 3

Salmonellosis (non-typhoidal) Source

Back 3

1) Water
2) soil
3) insects
4) domestic and wild animals (widespread in
poultry and swine)
5) the intestinal tract of
humans

Front 4

Salmonellosis (non-typhoidal) Foods Involved in Outbreaks

Back 4

1) Raw poultry
2) Raw poultry salad
3) Raw meat and meat
products
4) Fish
5) Shrimp
6) Milk and Dairy products
7) Shell eggs and egg products
8) Cooked custards
9) Pastry creams
10) Tofu
11) Sliced melons
12) Sliced tomatoes
13) Raw sprouts
14) Leafy greens

Front 5

Salmonellosis (non-typhoidal) Preventative Measures

Back 5

1) Cook poultry to at least 165° F for at least 15 seconds

2) Avoid cross contamination

3) Properly refrigerate foods

4) Properly cool cooked meat and meat products

5) Properly handle and cook eggs

6) Ensure employees practice good personal hygiene

Front 6

Shigellosis (bacillary dysentary) Bacteria

Back 6

Shigella spp.

Front 7

Shigellosis (bacillary dysentary) Symptoms

Back 7

1) Diarrhea (may be bloody)
2) Abdominal pain
3) Fever
4) Nausea
5) Cramps
6) Vomiting
7) Chills
8) Fatigue
9) Dehydration

Front 8

Shigellosis (bacillary dysentary) Source

Back 8

YOU!!!!
1) Only infects humans and simians (Not all carriers display symptoms, but can pass bacteria to others)
2) Flies
3) Frequently found in water polluted by feces

Front 9

Shigellosis (bacillary dysentary) Foods Involved in Outbreaks

Back 9

1) Salads( potato, tuna, shrimp, chicken and macaroni)
2) Lettuce
3) Raw vegetables
4) Milk and dairy products
5) Poultry

Front 10

Shigellosis (bacillary dysentary) Prevention

Back 10

1) Ensure employees practice good personal hygiene when
handling RTE foods
2) Avoid Cross contamination
3) No food handling by infected persons
4) Thorough hand washing
5) Only treated or boiled water
6) Control flies

Front 11

Listeriosis Bacteria

Back 11

Listeria monocytogenes

Front 12

Listeria Symptoms

Back 12

1) Fever and diarrhea for
those who are NOT
immuno-compromised

2) Septicemia, meningitis,
encephalitis in those who
are immuno-compromised
3) May result in stillbirth
or abortion of fetuses

Front 13

Listeriosis Sources

Back 13

1) Soil, water, plants

2) Cold damp environments

3) Humans

4) Domestic and wild animals

Front 14

Listeriosis Foods Involved in Outbreaks

Back 14

1) Unpasteurized milk and soft cheeses

2) Raw vegetables

3) Poultry and meat

4) Seafood and seafood products

5) Prepared and chilled RTE food: Soft cheese, Deli foods, Pate, Hot dogs

Front 15

Listeriosis Preventative Measures

Back 15

1) Use only pasteurized milk and dairy products

2) Cook food to required minimum temperature

3) Avoid cross contamination

4) Clean and sanitize surfaces

5) Thoroughly wash vegetables

6) Clean drains on a regular basis

Front 16

Campylobacteriosis Bacteria

Back 16

Campylobacter jejuni

Front 17

Campylobacteriosis Symptoms

Back 17

Diarrhea (watery or bloody), Fever and nausea, Abdominal pain, Headache, Muscle pain

Front 18

Campylobacteriosis Sources

Back 18

Poultry and other animals, Unpasteurized milk, Unchlorinated water

Front 19

Campylobacteriosis Foods involved in outbreaks

Back 19

Unpasteurized milk and dairy products, Raw poultry, Non-chlorinated or fecal contaminated water

Front 20

Campylobacteriosis Preventative Measures

Back 20

- Thoroughly cook food especially poultry (Very heat sensitive
)
- Use pasteurized milk

- Avoid Cross contamination

#1 FB illness in US according to CDC

Front 21

Hemorrhagic Colitis Bacteria

Back 21

Shiga toxin producing Escherichia coli O157:H7

Front 22

Hemorrhagic Colitis Symptoms

Back 22

- Diarrhea (watery, may become bloody)

- Severe abdominal pain and vomiting

- Mild or no fever

- May cause kidney failure in the very young

- Symptoms more severe in the immuno-compromised

Front 23

Hemorrhagic Colitis Sources

Back 23

- Animals particularly found in the intestinal tract of cattle and
humans

- Raw unpasteurized milk

Front 24

Hemorrhagic Colitis Foods Involved in Outbreaks

Back 24

- Raw and undercooked raw beef
- Unpasteurized apple cider/juice

- Beef

- Improperly cured dry salami

- Lettuce spinach and leafy greens

- Non-chlorinated water

- Alfalfa sprouts

- Strawberries

Front 25

Hemorrhagic Colitis Prevention

Back 25

- Cook food properly (Ground beef to at least 155° F for 15
seconds

- Thorough hand washing

- Avoid cross contamination

- Use only pasteurized milk, dairy and juice products

Front 26

Vibrio parahaemolyticus Gastroenteritis Bacteria

Back 26

Vibrio parahaemolyticus

Front 27

Vibrio parahaemolyticus Gastroenteritis Symptoms

Back 27

- Diarrhea

- Abdominal cramps

- Nausea

- Vomiting

- Headache

Front 28

Vibrio parahaemolyticus
Gastroenteritis Sources

Back 28

- Crabs

- Clams

- Oysters

- Shrimp

- Lobster

- Scallops

Front 29

Vibrio parahaemolyticus
Gastroenteritis Foods involved in Outbreaks

Back 29

- Raw or partially cooked oysters and other shellfish

- Cross contaminated crabs, lobster, shrimp

Front 30

Vibrio parahaemolyticus
Gastroenteritis Preventative Measures

Back 30

- Tell high risk populations to consult physicians before
consuming raw or partially cooked oysters

- Purchase oysters from approved suppliers

- Avoid cross contamination

- Maintain time and temperature control

Front 31

Vibrio vulnificus
Primary Septicimia Bacteria

Back 31

Vibrio Vulnificus (Naturally in sea water)

Front 32

Vibrio vulnificus
Primary Septicimia Symptoms

Back 32

- Fever

- Chills
-
Nausea
-
Hypotension

- Skin Lesions

Front 33

Vibrio Vulnificus
Primary Septicimia Source/Foods Involved in Outbreaks

Back 33

Raw Oysters!

Front 34

Vibrio Vulnificus
Primary Septicimia Prevention Measures

Back 34

- Tell high risk populations to consult physicians before
consuming raw or partially cooked oysters

- Purchase oysters from approved suppliers

- Avoid cross contamination

- Maintain time and temperature control

Front 35

Yersiniosis Bacteria

Back 35

Yersinia enterocoliticus

Front 36

Yersiniosis Symptoms

Back 36

- Vary by age group

- Diarrhea is common

- Symptoms may mimic appendicitis

Front 37

Yersiniosis Source

Back 37

Domestic animals, Soil, Water

Front 38

Yersiniosis Foods Involved in Outbreaks

Back 38

- Contaminated pasteurized milk

- Raw unpasteurized milk

- Tofu

- Nonchlorinated water

- Meat (pork, beef, lamb)

- Oysters

- Fish

Front 39

Yersiniosis Prevention

Back 39

- Use only pasteurized milk

- Minimize cross contamination

- Thoroughly cook food to required internal temperatures

- Ensure that utensils and equipment are properly sanitized

- Use only chlorinated water supplies