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Major Pathogens and Their Sources

• Bacteria:

Shigella spp.: Found in RTE foods.

Salmonella spp.: Primarily in poultry, eggs, and produce.

E. Coli: Associated with ground beef and certain produce (Enterohemorrhagic strains).

• Viruses:

Norovirus: Common in RTE foods and shellfish.

Hepatitis A: Also featured in RTE foods and shellfish.

• Seafood Toxins:

Histamine: Causes Scombroid poisoning.

Ciguatoxin: Associated with Ciguatera fish poisoning.

• Parasites: Require a living host to thrive and reproduce.

• Fungi: Molds, yeasts, and mushrooms spoil food.

• Toxins: Poisons produced by various pathogens or derived from their diet.

Allergens and Cross-contact

• Allergens: Proteins in foods that trigger sensitivities:

  • Common allergens include milk, eggs, fish, wheat, soy, peanuts, crustacean shellfish, tree nuts, and sesame.

• Cross-contact: Occurs when allergenic food comes in contact with another food item, mixing their proteins.

Handwashing Guidelines

• Total Time: 20 seconds recommended with water at 85°F.

• Scrubbing: 10-15 seconds of vigorous hand scrubbing is necessary.

• Hand Sanitizers: Cannot replace proper handwashing procedures.

Illness Reporting Requirements

• 6 Illnesses to report to Health Department and consider exclusion from work:

Shigella spp.

Salmonella Typhi.

Nontyphoidal Salmonella.

Shiga toxin-producing E. coli (STEC).

Hepatitis A.

Norovirus.