1. HEPATITIS A INCUBATION - 10 - 50 DAYS SYMPTOMS - MILD ILNESS OF SUDDEN ONSET, FEVER, TIREDNESS, LOS OF APPETITE, STOMACH DISCOMFORT DURATION - 1 - 2 WEEKS FOODS -WATER, SHELLFISH, SALADS, FRUITS, COLD CUTS, ICED DRINKS

2. CLOSTRIDIUM BOTULINUM INCUBATION - 18 - 36 HOURS (4 HRS - 8 DAYS) SYMPTOMS - DOUBLE VISION, DIFFICULTY SPEAKING, WEAKNESS PROGRESSING O FAILURE TO BREATHE DURATION - CAN BE FATAL IF UNTREATED FOODS -IMPROPERLY CANNED LOW ACID FOODS, BAKED POTATOES IN FOIL

3. CLOSTRIDIUM PERFRINGENS INCUBATION - 8 - 22 HOURS SYMPTOMS - ABDOMINAL PAIN, DIARRHEA DURATION - 24 HOURS - 1 WEEK FOODS -SLOWLY COOKED MEAT AND MEAT PRODUCTS

4. REVIEW QUESTIONS WHAT IS THE MOST COMMON CAUSE OF FOODBORNE ILLNESS IN ONTARIO?? WHAT ARE FOODS THAT CAN SUPPORT BACTERIA GROWTH CALLED?? WHAT IS THE DANGER ZONE??

5. For the following situation: Identify 3 factors which led to the illness. Based on the symptoms, identify the possible organisms associated with this outbreak. What should have the food handler done to prevent this situation?

6. REVIEW QUESTIONS A banquet was being held for approximately 150 people. The menu included vegetable soup, stuffed chicken breast with potatoes and carrots and a fruit cocktail dessert. The food handler removed 10 boxes of partially frozen chicken breasts from the refrigerator and placed it on the counter to thaw at room temperature. after 8 hours the chicken breasts were completely thawed. The food handler smelled and touched the chicken to ensure it was fit for consumption. The food handler then cooked the chicken to an internal temperature of 59C. The chicken was then placed in a hot holding unit for 1 hour at a temperature of 45C until serving. Two days later the food handler received a call from the Public Health Department informing the food handler that 50 people were sick with diarrhea and abdominal pain. Based on the information received from the food handler the PHD determined the food most likely associated with the out break was the chicken.

7. Which of the following are hazardous foods and can readily support bacteria? Lettuce Jelly/jam Yogurt Cooked rice Raw Ground Beef Raw potatoes Tomatoes Raw Chicken Wings Uncooked Navy Beans

8. CAUSES OF FOODBORNE ILLNESS IMPROPER TEMPERATURE IS THE #1 CAUSE 75% IMPROPER TEMPERATURE 20% CROSS CONTAMINATION 5% SOIL