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

2. Bacteria
Location – Bacteria can be found almost anywhere. 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

3. 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)

4. 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.

5. 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.

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

7. Fungi
Includes – yeast, mold, and mushrooms

8. 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.

9. 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

10. 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.

11. 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

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

13. 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

14. To Prevent Allergic Reactions
FEDERAL LAW REQUIRES ALL MANUFACTURERED PRODUCTS WITH ONE OR MORE OF THE BIG 8 ALLERGENS TO CLEARLY IDENTIFY ON LABEL.
Eggs.
Fish (e.g., bass, flounder, cod)
Crustacean shellfish (e.g. crab, lobster, shrimp)
Tree nuts (e.g., almonds, walnuts, pecans)
Peanuts.
Wheat.
Soybeans.
Milk
To Help Prevent an Allergic Reaction:
Have waiters and waitresses to describe dishes, identify ingredients, suggest alternatives, confirm allergen with kitchen staff