1. Chapter 2: Forms of contamination
Serve Safe manager
Chapter 2: Forms of contamination

2. Scenario: Shigella Outbreak
Sixteen guests and three catering hall staff got sick with Shigella spp. The guests were part of a large group of National Guard veterans at a reunion. They ate at a large and popular catering hall located in the southeastern U.S.
Within 1-3 days after the catered event, reports began to come into the local regulatory authority. Those who had gotten sick reported very similar symptoms. Each had experienced stomach cramps, fever and diarrhea. Three people went to the emergency room to be treated.

3. What happened & why???

4. Scenario: Shigella Outbreak results
The specific food involved was never determined. But the regulatory agency confirmed that the outbreak was likely caused by the catering hall’s lead cook. He was not feeling well the morning of the luncheon when he reported to work. He had also failed to wash his hands several times throughout this shift. The cook had prepped the food that was served at the luncheon.
The catering halls owner and management team worked with local regulatory authority to change procedures about staff illnesses. They also started an aggressive training program that focused on correct hand washing.

5. How contamination happens?
Can be on purpose; majority are accidental
Most contaminated happen by people
People- people
Sneezing, vomiting on food/ food contact surfaces
touching dirty food contact surfaces/ equipment and touching food
Cross-contamination

6. 5 Most common FB illness symptoms
Diarrhea
Vomiting
Fever
Nausea
Jaundice (yellowing of skin/ eyes)

7. Understanding Pathogens
Definition: harmful microorganism
bacteria, parasites, viruses, fungus
Can last: 30 minutes -- 6 weeks

8. Bacteria Location: almost everywhere
Detection: cannot see, smell, or taste
Growth: FAT TOM conditions correct = rapid growth
Prevention: CONTROL TEMPERATURE & TIME!!!!

9. Review of Fat-tom
Food
Acidity
Temperature
Time
Oxygen
Moisture

10. Bacteria that cause fb illnesses
Salmonella Typhi: carried in blood & intestinal tract, severity of symptoms depends on health of person
Foods: ready-to-eat food, beverages
Prevention: exclude those sick, wash hands, cook food to right temp.

11. Bacteria that cause fb illnesses
Shigella: found in feces, high levels remain in feces for weeks after symptoms are gone
Food: TCS foods, contaminated food/ water
Prevention: exclude sick, exclude diarrhea, wash hands, control flies

12. Bacteria that cause fb illnesses
Enterohemorhagic shiga toxin (aka e. coli): found in intestines of cattle and people, small amounts make you sick
Food: ground beef, contaminated produce
Prevention: exclude sick, cook to right temp, approved suppliers, prevent cross-contamination

13. viruses that cause fb illnesses
Location: carried by humans and animals, need a living host, cannot row in food but can be transferred in food
Sources: food, water, or contaminated surfaces
Destruction: not destroyed by normal cooking…personal hygiene important

14. Viruses that cause fb illnesses
Hepatitis A- found in feces of infected people, linked to shellfish in contaminated h2o
Food: ready-to-eat, shellfish (cont. h2o)
Prevention: exclude sick, exclude jaundice, wash hands, avoid bare-hand contact, shellfish from approved supplier

15. Viruses that cause fb illnesses
Norovirus: linked to ready-to-eat food & contaminated h2o. Transferred by handlers w/ feces on their hands
Food: ready-to-eat, shellfish from cont. h2o
Prevention: exclude sick, exclude diarrhea, wash hands, avoid bare hands on food, approved suppliers

16. Parasites that cause fb illnesses
Location: host to live & reproduce
Sources: associated w/ seafood, wild game, and food processed w/ contaminated h2o
Prevention: purchase from approved supplier. Cook to min. temperatures, raw fish correctly frozen by manufacturer

17. Fungi that cause fb illnesses
Yeast, mold, and mushrooms
Produce toxins that cause fb illnesses
Purchase foods from reputable suppliers

18. Biological Toxins
Origin: certain plants, mushrooms, seafood- can exist if TCS abused
Ex: ciguatera toxin (barracuda, snapper, grouper)
Symptoms: many types- but experience w/in minutes…many neurological symptoms (hot & cold sensations, difficulty breathing, burning mouth, heart palpitations, hives)
Prevention: destroyed by cooking/ freezing, approved suppliers, hand washing

19. Chemical contaminants
Source: chemicals stored wrong, deodorizers, first aid- products, lotions, etc. Kitchen equipment- pewter, copper, zinc, painted pottery
Symptoms: occur within minutes- vomiting & diarrhea are typical. Call poison control immediately
Prevention: chemicals approved, storage, intended use, labels etc.

20. Physical Contaminants
Sources: common objects get into food- metal shavings from can, wood, fingernail, dirt, staples, bandages, glass, jewelry
Symptoms: mild-fatal injuries possible- cuts, dental damage, choking
Prevention: approved suppliers, inspect all food, personal hygiene

21. Deliberate Contamination
Terrorists/ activist
Disgruntled current/ former staff
Vendors
Competitors

22. Prevent deliberate contamination
ASSURE: supervise deliveries, approved suppliers, requested locks in facilities
LOOK: monitor security of products, limit access, store chemicals, train staff
EMPLOYEES: limit access, identify visitors & verify credentials, background checks on staff
REPORTS: receiving logs, files/ documents, self-inspections
THREAT: hold suspected products, contact authorities, emergency contacts

23. Responding to FB illness outbreak
GATHERING INFO: speak to person complaining- identify food eaten, describe symptoms, time sickness occurred
NOTIFYING AUTHORITIES: contact if suspected outbreak
SEGREGTING PRODUCTS: set aside suspected product, products description, date, lot number etc. label- “do not use, do not discard”
DOCUMENTING INFO: log all suspected foods w/ product info