FAT TOM F – FOOD A – ACIDITY T – TEMPERATURE T – TIME O – OXYGEN M - MOISTURE

Bacteria Location – Bacteria cannot be found almost everywhere. They live in our bodies Detection – It can be seen, smelled and tasted Growth – If FAT TOM conditions are present, bacteria will grow in rapid numbers Prevention – The most important way to prevent is to control time and temperature

Bacteria Salmonella Typhi (SAL-me-NEL-uh-TI-fee) Nontyphoidal Salmonella (Non-ty-Phoi-dal SAL-me-NEL-uh) Shigella (shi-GEL-uh) Escherichia coli (E. Coli)

Viruses Location – Carried by humans and animals. They do not grow in food, but food can transfer viruses. Sources – Food, water, or any contaminated surface Destruction- normal cooking temperatures does not destroy viruses. Quick removal and cleanup of vomit is very important.

Hepatitis A – Norovirus Viruses Found in feces of people infected with it and ready-to-eat- food Prevention – Wash hands, Avoid bare hand contact with ready-to- eat-food Norovirus Found in ready-to-eat-food and feces and shellfish with contaminated water Prevention – Wash hands, Avoid bare hand contact with ready-to-eat- food And purchase shellfish from approved suppliers.

Parasites Location – Require a host to live and reproduce Source – Associated with seafood, wild game and produce Prevention – Purchase food from a reputable supplier.

Fungi Includes – yeast, mold, and mushrooms

Biological Toxins Most foodborne illnesses are caused by pathogens, a form of biological contamination ORIGIN – some toxins are natural in mushrooms, plants and seafood. Some fish become contaminated when they eat smaller fish that are contaminated. SYMPTOMS – Most will experience and illness within minutes of eating the toxin. Neurological symptoms such as tingling in the extremities, flushing of the face, difficulty breathing, burning in the mouth, heart palpitations and hives. PREVENTION- Cooking and freezing, purchase seafood, mushrooms and plants from reputable suppliers and control time & temperature.

Chemical Contaminates Sources – cleaners, sanitizers, polishes, machine lubricants, deodorizers and pesticides. Some cookware can be risk such as copper, zinc, and painted pottery Symptoms – Most illnesses occur within minutes. Vomiting and diarrhea are typical. Prevention – Chemicals used must be approved for a foodservice operation. Store chemicals away from food prep areas Make sure labels are readable Use chemicals for their intended use Follow manufactures directions

Physical Contaminants Sources – Metal shavings, wood fingernails, staples, bandages, glass, jewelry and dirt. Symptoms – cuts, dental damage, bleeding, pain and choking Prevention – Closely inspect the food you receive and make sure food handlers practice good personal hygiene.

Deliberated Contaminated Food When someone deliberately contaminates food. EX – Terrorist, Disgruntle customer, Competitor. ASSURE – CHECK ALL DELIVERIES LOOK – Monitor the security of products in facility EMPLOYEES – Know your employees REPORTS – Keep receiving files inspection reports and staff files THREAT – Hold any product you think might be contaminated Have an emergency contact list

If there is a foodborne-illness Outbreak Gather information Notify Authorities Segregate Product Document Information Identify Staff Cooperate with Authorities Review Procedures

Food Allergens An allergic reaction can happen just after the food is eaten or several hours later. Reactions: Nausea, Hives, itchy rashes swelling of face, eyes, hands & feet, vomiting/diarrhea and abdominal pain Common Food Allergens; milk, eggs, fish (bass, flounder, cod), Wheat, soy, peanuts, crustacean shellfish, tree nuts

To Prevent Allergic Reactions FEDERAL LAW REQUIRES ALL MANUFACTURERED PRODUCTS WITH ONE OR MORE OF THE BIG 8 ALLERGENS TO CLEARLY IDENTIFY ON LABEL Have waiters and waitresses to describe dishes, identify ingredients, suggest alternatives, confirm allergen with kitchen staff