1. Temperature
Is an important component in the prevention of bacteria growth
Should be regulated during both food storage and food preparation

2. Food Storage Temperatures
Reduce the rate of bacterial growth
Include:
below 40°F (4°C) for cold products
above 140°F (60°C) for hot products

3. Temperature Danger Zone (TDZ)
Is between 40°F (4°C) and °F (60°C)
Is the range in which most foodborne pathogenic microorganisms reproduce at an exponential rate
Food held for more than four hours in the temperature danger zone should be discarded.

4. Temperature Danger Zone (TDZ)
Can be avoided by:
properly cooking all foods
heating foods to the proper temperature before serving
keeping foods above 140°F (60°C) while serving
quickly cooling all food products

5. Cross-Contamination
Is the transfer of pathogenic bacteria between foods due to unwashed hands, kitchen equipment or utensils
Can occur when purchasing, storing, preparing or serving foods

7. Common Foodborne Infections
Illness
Perfringens Food Poisoning
Causative Agent
Clostridium perfringens, bacteria
Symptoms
Nausea; occasional vomiting; abdominal pain; diarrhea
Time of Onset
8 to 24 hours after consumption
Food Usually Involved
Cooked meat, poultry and fish held at non refrigerated temperatures for long periods of time
Preventative Measures
Prompt refrigeration of unconsumed cooked meat, gravy and fish; maintenance of refrigeration equipment; sanitation

8. Common Foodborne Infections
Illness
Salmonellosis
Causative Agent
Salmonella spp., over 1,200 species of Salmonella cause illness when ingested, bacteria
Symptoms
Nausea; vomiting; abdominal pain; diarrhea; fever; possible chills and headache
Time of Onset
12 to 24 hours after consumption
Food Usually Involved
Insufficiently cooked or re-heated meat, poultry and eggs; products kept unrefrigerated for long periods of time
Preventative Measures
Properly cooking food products; proper refrigeration and packaging; cleanliness of food handlers; sanitation of equipment

9. Common Foodborne Infections
Illness
Listeriosis
Causative Agent
Listeria monocytogenes, bacteria
Symptoms
Fever; headache; nausea; vomiting; monocytosis, meningitis; septicemia; miscarriage; localized external and internal lesions; pharyngitis
Time of Onset
Unknown, approximately four days to three weeks after consumption
Food Usually Involved
Ready-to-eat deli meats and hot dogs; refrigerated meat spreads; unpasteurized milk and dairy products; soft cheese made with unpasteurized milk; refrigerated smoked seafood
Preventative Measures
Proper hygiene practices; sanitation of equipment and workspace; rinse, scrub and dry skins of fresh produce

10. Common Foodborne Infections
Illness
Trichinosis
Causative Agent
Trichinella spiralis, a nematode worm
Symptoms
Nausea; vomiting; diarrhea; profuse sweating; fever; muscle soreness
Time of Onset
2 to 28 days
Food Usually Involved
Improperly cooked pork and products containing pork
Preventative Measures
Cook pork to at least 137°F (58°C); freezing and storage of uncooked pork at 9°F (-12°C) or lower for a minimum of 20 days

11. Common Foodborne Infections
Illness
Hemolytic Uremic Syndrome
Causative Agent
E. coli O157:H7, bacteria
Symptoms
Severe abdominal cramps; bloody diarrhea; nausea; vomiting; diarrhea; possible complications from hemolytic uremic syndrome, occurs when toxic substances produced by E.coli destroy red blood cells and injure the kidneys
Time of Onset
3 to 4 days after consumption
Food Usually Involved
Contaminated food and water; undercooked ground meat; unpasteurized milk and juice; soft cheeses made from unpasteurized milk; raw fruits and vegetables
Preventative Measures
Cook ground meat to 160°F (71°C); avoid unpasteurized milk, juice and dairy products; wash hands properly before preparing foods, after using the restroom and after diapering infants

12. Common Foodborne Infections
Illness
Campylobacteriosis
Causative Agent
Campylobacter jejuni, bacteria
Symptoms
Diarrhea, possibly bloody, abdominal cramps; fever; vomiting
Time of Onset
2 to 5 days after consumption
Food Usually Involved
Raw and undercooked poultry; unpasteurized milk; contaminated water
Preventative Measures
Cook poultry to an internal temperature of 165°F (74°C); keep raw meats separate from other foods; do not consume raw or unpasteurized milk, juice or dairy products

13. Common Foodborne Infections
Illness
Toxoplasmosis
Causative Agent
Toxoplasma gondii, parasite
Symptoms
Enlarged lymph nodes; headache; muscle aches; sore throat; fever; blurred vision
Time of Onset
1 to 3 weeks after consumption
Food Usually Involved
Raw or undercooked contaminated meats; exposure to feces from an infected cat; contaminated water
Preventative Measures
Avoid eating undercooked and raw meats; wash hands properly after contact with cat feces or soil exposed to cat feces; wash raw fruits and vegetables before eating

14. Common Foodborne Infections
Illness
Anisakiasis
Causative Agent
Anisakis simplex, nematode parasite
Symptoms
Tingling of the throat; extraction of the worm from the body through coughing; in severe cases nausea and vomiting are present
Time of Onset
1 hours to 2 weeks after consumption
Food Usually Involved
Raw or undercooked fish
Preventative Measures
Avoid consuming raw or under processed fish

15. Common Foodborne Infections
Illness
Yersinosis
Causative Agent
Yersina; Yersina enterocolitica, bacteria
Symptoms
Fever; abdominal pain; bloody diarrhea
Time of Onset
4 to 7 days after consumption
Food Usually Involved
Consuming contaminated food such as raw pork products and unpasteurized milk; contaminated water
Preventative Measures
Do not consume raw or undercooked pork; avoid unpasteurized milk and milk products; wash hands properly before handling foods

16. Common Foodborne Intoxications
Illness
Botulism
Causative Agent
Toxins produced by the bacteria Clostridium botulinum
Symptoms
Nausea; vomiting; fatigue; dizziness; headache; dryness of skin; constipation; impaired swallowing, speaking, respiration and coordination; dizziness; double vision Ten percent of cases are fatal
Time of Onset
12 to 72 hours after consumption
Food Usually Involved
Home-canned foods with a low acid content, improperly canned commercial foods, home-canned or fermented fish, herb-infused oils, baked potatoes cooled in aluminum foil, cheese sauce; Children under one year of age can get botulism from eating honey. Some honeys may contain undeveloped Clostridium botulinum bacteria.
Preventative Measures
Properly complete home canning; do not let infants consume honey; do not purchase dented cans

17. Common Foodborne Intoxications
Illness
Staphylococcal food infection
Causative Agent
Enterotoxin produced by the bacteria Staphylococcal aureus
Symptoms
Nausea; vomiting; abdominal pain due to inflammation of the lining of the stomach and intestines
Time of Onset
12 to 48 hours after consumption
Food Usually Involved
Foods prepared by hand which require no additional cooking, such as salads and sandwiches; milk and dairy products; meat, poultry and eggs
Preventative Measures
Wash hands properly before handling and preparing foods; do not prepare foods when ill; do not prepare foods with an exposed sore on the hands or wrists; keep the kitchen sanitary

19. HACCP Stands for Hazard Analysis Critical Control Points
Is a program adopted by most commercial food processors to control hazards in food processing