A P P E N D I X l

Where to Get More Information About Food

Safety and Sanitation: Agencies, Associations,
and Consumer Organizations

The American Dietetic Association (ADA)

National Center for Nutrition and Dietetics (NCND)
216 W Jackson Boulevard, Suite 800
Chicago, IL 60606-6995
(312) 899-0040 or (800) 877-1600

American Public Health Association (APHA)

1015 Fifteenth Street, NW
Washington, DC 20005
(202) 789-5600

Council for Agricultural Science and Technology (CAST)

137 Lynn Avenue
Ames, IA 50010-7120
(515)292-2125

The Culinary Institute of America

1433 Albany Post Road
Hyde Park, NY 12538-1499
(800) 285-8280

Egg Nutrition Center

2301 M Street, NW
Washington, DC 20037
(800) 833-EGGS
Drinking Water Hotline
U.S. Environmental Protection Agency
(800)426-4791

Food Marketing Institute (FMl)

800 Connecticut Avenue NW, Suite 500
Washington, DC 20006-2701
(202) 429-8298

Food and Nutrition Information Center

National Agricultural Library
10301 Baltimore Boulevard, Room 304
Beltsville, MD 20705
(301) 344-3719

Foodservice & Packaging Institute, Inc.

1901 North Moore Street, Suite 1111
Arlington, VA 22209
(703) 527-7505

Hospitality Institute of Technology and Management

830 Transfer Road, Suite 35
St Paul, MN 55114
(612) 646-7077

Institute of Food Technologists (IFT)

22 I N . LaSaIIe Street
Chicago, IL 60601
(312) 782-8424

International Association of Milk, Food,

and Environmental Sanitarians (IAMFES)
502 E. Lincoln Way
Ames, IA 50010-6666
(515)232-6699

International Food Information Council

1100 Connecticut Avenue NW, Suite 430
Washington, DC 20036
(202) 296-6540

National Automatic Merchandising Association

20 Wacker Drive, Suite 3500
Chicago, IL 60606-3102
(312) 346-0370
National Environmental Health Association
720 S. Colorado Boulevard, Suite 970
South Tower
Denver, CO 80222
(303) 756-9090

National Cattlemen's Beef Association

444 North Michigan Avenue
Chicago, IL 60611
(800)368-3138

National Seafood Educators

P.O. Box 60006
Richmond Beach, WA 98160
(206)546-6410

National Restaurant Association Educational Foundation

250 S. Wacker Drive, Suite 1400
Chicago, IL 60606-5834
(800) 765-2122

United States Environmental Protection Agency (EPA)

401 M Street, SW
Washington, DC 20460
(202) 382-2090

United States National Marine Fisheries Service (NMFS)

1335 East-West Highway
Silver Spring, MD 20910
(301) 427-2239

United States Department of Agriculture (USDA)

14th Street and Independence Avenue, SW
Washington, DC 20250
(202)447-2791

Cooperative Extension Service (CES). Offices are located in most counties.

CES links USDA with state universities. Look in the telephone directory.

Food Safety Inspection Service (FSIS)

USDA Meat and Poultry Hotline
14th Street and Independence Avenue, SW
Room 1165-South
Washington, DC 20250
(800) 535-4555
United States Food and Drug Administration (FDA)
5600 Fishers Lane
Rockville, MD 20857
(301) 443-1544

United States Public Health Service (USPHS)

200 Independence Avenue, SW
Washington, DC 20201
(301)443-4100

Centers for Disease Control (CDC)

1600 Clifton Road, NE
Atlanta, GA 30333
(414) 639-3286

State and County Health Departments. Offices are located in most counties.
State and County health departments are linked with the CDC, FDA, and other fed-
eral agencies. Look in your telephone directory.
 A P P E N D I X 2

About Pathogenic Microorganisms

Name of Sources
Microorganism
(and how to say it)
Anisakis spp. Saltwater fish (e.g., salmon,
(Ann-is-ah-kiss) striped bass, Pacific snapper)
Bacillus CCYCUS Soil, dust, grains, vegetables,
(Bah-sill-us seer- cereal products, pudding,
ee-us) custards, sauces, soups,
meatloaf, meat products,
boiled or fried rice
Campylobacter Intestines of infected cattle,
jejuni pigs, chickens, turkeys, and
(Camp-ill-oh- other animals; raw or under-
back-ter jeh- cooked or processed foods of
june-knee) animal origin (milk, poultry,
clams, hamburger),
unchlorinated water
Incubation Time Symptoms and Signs Control Points
(usual time
from eating
the food to
becoming ill)
Several days sore throat, diarrhea, 1. Buy food from reliable sources.
abdominal pain 2. Cook thoroughly.
3. Salt heavily.
4. Freeze food at -290C
(-2O0F) for 24 hours.
1-5 hours Nausea, abdominal pain, 1. Keep foods hotter than 6O0C
vomiting, diarrhea (14O0F) or colder than
40C (4O0F).
2. Chill leftover hot foods quickly
to colder than 40C (4O0F).
3. Reheat all leftovers to at least
740C (1650F) before serving them.
4. Serve and eat foods right after
cooking them.
1-7 days Diarrhea, abdominal 1 . Cook foods thoroughly.
or longer pain, fever, nausea, 2. Handle foods hygienically
headache, urinary tract 3. Dry or freeze food products.
infection, arthritis 4. Add acids (e.g., vinegar
in pickling).
Appendix 2. (Continued)
Name of Sources
Microorganism
(and how to say it)
Clostridium botulinum Soil, contaminated water, dust,
( Claws- trid-ee-um fruits, vegetables, animal feed
botch-you-line-um) and manure, honey, sewage,
under processed or heated low-
acid canned foods, under-
processed fermented foods,
and smoked fish
Clostridium perfringens Soil, dust, animal manure,
(Claws- trid-ee-um human feces, cooked meat and
per-frin-jens) poultry, meat pies, gravies,
stews, vegetables that grow in
soil (carrots, potatoes, etc.), fooc
cooked and cooled slowly in
large quantities at room
temperatures
Diphyllobothrium Freshwater fish (e.g., salmon)
latum (Die-file-oh-bo-
three-um late-um)
Incubation Time Symptoms and Signs Control Points
(usual time
from eating
the food to
becoming ill)
12-36 hours High fever, dizziness, 1. Destroy the toxin using a
dry mouth, difficulty correct combination of time
breathing, paralysis, and temperature.
loss of reflexes 2. Add acids
(e.g., vinegar in pickling).
3. Store foods in the refrigerator.
4. Add salts during curing.
5. Destroy all bulging cans and
the food inside.
6. Refuse to serve home-
canned foods.
8-12 hours Sharp abdominal cramps, 1 . Thoroughly clean, cook, and
diarrhea, dehydration chill food products.
2. Reheat all leftovers to at least
740C (1650F) before serving
them.
3. Keep foods hotter than 6O0C
(14O0F) or colder than 40C (4O0F).
4. Insist on good personal hygiene.
3-6 weeks Hard to detect 1. Buy food from reliable sources.
(sometimes anemia) 2. Cook thoroughly.
Appendix 2. (Continued)
Name of Sources
Microorganism
(and how to say it)
Escherichia coli Feces of infected people, air,
(Es-cher-ee-chee-ah sewage-contaminated water,
coal-eye) cheese, shellfish, watercress,
ground beef
Listeria monocytogenes Widespread in nature,
(Lis-teer-ee-ah contaminated feces, coleslaw,
mon-oh-site-oh- domestic and imported
jean-ees) cheeses, chickens, dry
sausages (e.g. salami),
contaminated meat and
meat products
Norwalk virus Fish and shellfish harvested
(Nor-walk) from contaminated waters,
infected people
Incubation Time Symptoms and Signs
(usual time
from eating
the food to
becoming ill)
About 11 hours Abdominal pain, diarrhea,
fever, chills, headache,
blood in the feces, nausea,
dehydration
4 days-3 weeks Mild and flulike headache,
vomiting; more severe and
can cause death in
pregnant women and
those with weak immune
systems
24-48 hours Fever, headache, abdominal
pain, diarrhea, vomiting
Control Points
1. Heat and chill food products
quickly.
2. Insist on good personal hygiene.
3. Control flies.
4. Prepare all food products
using sanitary methods.
1. Pasteurize or heat-process
food products.
2. Avoid recontamination
after heating.
3. Refrigerate or freeze
dairy products.
4. Properly clean and sanitize
equipment.
1. Buy food from reliable sources.
2. Cook shellfish by steaming
for at least 4 minutes.
Appendix 2. (Continued)

Name of Sources Incubation Time Symptoms and Signs Control Points

Microorganism (usual time
(and how to say it) from eating
the food to
becoming ill)

Norwalk virus Fish and shellfish harvested 24-48 hours Fever, headache, abdominal 1. Buy food from reliable sources.
(Nor-walk) from contaminated waters, pain, diarrhea, vomiting 2. Cook shellfish by steaming
infected people for at least 4 minutes.
3. Insist on good personal hygiene.

Salmonella spp. Intestines of people and 12-48 hours Abdominal pain, 1. Cook food products thoroughly.
(Sall-mon-ell-ah animals; turkeys, chickens, diarrhea, fever, chills, 2. Chill all hot foods quickly.
species) pigs, cattle, dogs, cats, frogs, vomiting, dehydration, 3. Prevent cross-contamination.
turtles, and birds; meat products; headache 4. Insist on good personal hygiene.
egg and poultry products;
coconut; yeast; chocolate candy;
smoked fish; raw salads; fish;
shellfish

Shigella spp. Feces of infected people; Less than 4 days Abdominal pain, diarrhea, 1 . Chill or heat foods quickly.
(Shig-ell-ah species) direct contact with people fever, chills, headache, 2. Insist on good personal hygiene.
who carry the disease; conta- blood in feces, nausea, 3. Control flies.
minated water; uncooked food dehydration 4. Prepare all food products
that is diced, cut, chopped, and using sanitary methods.
mixed; moist and mixed foods
(tuna, shrimp, turkey, macaroni,
and potato salads); milk; beans;
apple cider; contaminated fruits
and vegetables
Appendix 2. (Continued)
Name of Sources
Microorganism
(and how to say it)
Staphylococcus aureus People's noses, throats, hands,
(Staff-low-cock- and skin; infected wounds and
us or-ee-us) burns; pimples, acne, hair, and
feces; cooked ham; poultry and
poultry dressing; meat products;
gravies and sauces; cream-filled
pastries; milk; cheese; hollan-
daise sauce; bread pudding; fish,
potato, ham poultry, and egg
salads; high-protein leftover
foods
Trichindla spiralis Infected pigs, flesh of
(Trick-in-ell-ah bear and walrus
spur-el-is)
Vibrio Seawater, raw seafood,
parahaemo lyticus saltwater fish, shellfish, fish
Vib-ree-oh para- products, salty foods,
heemo-lit-ick-us) cucumbers
Incubation Time Symptoms and Signs
(usual time
from eating
the food to
becoming ill)
2-4 hours Vomiting, abdominal
cramps, diarrhea, nausea,
dehydration, sweating,
weakness
About 9 days Invades muscles and
makes them sore and
swollen, weakness
10-20 hours Abdominal cramps,
diarrhea, nausea, vomiting,
mild fever, chills, headache
Control Points
1 . Do not allow staff to handle
food when they are ill.
2. Insist on good personal hygiene.
3. Handle food products
with great care.
4. Thoroughly cook and
reheat foods.
5. Chill foods quickly and
keep them refrigerated.
1. Heat pork to at least
660C (15O0F) inside the meat.
2. Store pork at -150C (50F) or
lower for at least 20 days.
(Freezing destroys the parasite.)
1. Cook and chill food
products properly.
2. Separate raw and cooked foods.
3. Do not rinse food products
with seawater.
Appendix 2. (Continued)

Name of Sources Incubation Time Symptoms and Signs Control Points

Microorganism (usual time
(and how to say it) from eating
the food to
becoming ill)

Infectious hepatitis Blood, urine, and feces of About 30 days Fever, nausea, abdominal 1. Buy all food products from
(In-feck-shus people and animals who carry pain, tired feeling, reliable sources.
hep-a-tie-tis) the virus; water; rodents; jaundice, liver infection 2. Insist on good personal hygiene.
insects; shellfish; milk; potato 3. Cook food thoroughly.
salad; cold cuts; frozen straw-
berries; orange juice; whipped
cream cakes; glazed doughnuts;
sandwiches

Yersinia enterocolitica Contaminated raw pork and 3-7 days Digestive upset and sharp 1. Pasteurize or heat-process
(Your-sin-ee-ah beef, drinking water, ice cream, abdominal pain in children; food products.
enter-oh-coal-it- raw and pasteurized milk, tofu serious abdominal 2. Avoid recontamination of
ah-kah) (soy bean curd) problems, diarrhea, fever, heated foods.
and arthritis in adults; skin 3. Insist on good personal hygiene.
and eye infections in 4. Clean and sanitize
children and adults equipment properly.
5. Buy food from reliable sources.
 A P P E N D I X 3

Safe Cooking Temperatures for Meat & Poultry

Meat and poultry cooked to these temperatures inside the meat are generally safe to eat.

Item Centigrade, 0C Fahrenheit, 0F

Fresh Beef
Rare 60* 140*
Medium 71 160
Ground beef 77 170

Fresh Veal 65 150

Fresh Lamb 65 150

Fresh Pork
Cooked in microwave 77 170
Cooked using other methods 60 140

Poultry
Chicken, turkey 65 150
Stuffing (inside or outside the bird) 74 165

Cured Pork
Ham, raw (cook before eating) 71 160
Ham, fully cooked (heat before serving) 60 140
Shoulder (cook before eating) 71 160

Game
Deer 71-77 160-170
Rabbit, duck, goose 65 150

*Rare beef is popular, but cooking it to only 14O0F means that some food-poisoning organisms may live.
 A P P E N D I X 4

Cold Storage Times for Meat and Poultry

This chart shows how long meats and poultry can be stored in the refrigerator or
freezer. They may be safe longer, depending on how fresh the meat was when it went
into storage, its packaging, and whether it was contaminated. But these times are safe
estimates. If food is stored too long in the refrigerator, it may cause foodborne illness.
If food is stored too long in the freezer, it will have a bad taste or texture.

Refrigerator, Freezer,
Item days at 40C, 4O0F months at -180C, O0F

Fresh Meats
Roasts (beef) 3-5 6-12
Roasts (lamb) 3-5 6-9
Roasts (pork, veal) 3-5 4-6
Steaks (beeQ 3-5 6-12
Chops (lamb) 3-5 6-9
Chops (pork) 3-5 4-6
Hamburger, ground and stew meats 1-2 3-4
Variety meats (tongue, brain, 1-2 3-4
kidneys, liver, and heart)
Sausage (pork) 1-2 1-2

Cooked Meats
Cooked meat and meat dishes 3-4 2-3
Gravy and meat broth 1-2 2-3

Processed Meats (Frozen, cured meat loses quality

rapidly and should be used as soon as possible.)
Bacon 7 1
Frankfurters 7* 1-2
Ham, fully cooked (whole) 7 1-2
Ham, fully cooked (half) 3-5 1-2
(Continued)
Refrigerator, Freezer,
Item days at 40C, 4O0F months at -180C, O0F

Processed Meats (continued)

Ham, fully cooked (slices) 3-4 1-2
Luncheon meats 3-5* 1_2**
Sausage (smoked) 7 1-2
Sausage (dry, semidry) 14-21 1-2

Fresh Poultry
Chicken and turkey (whole) 1-2 12
Chicken pieces 1-2 9
Turkey pieces 1-2 9
Duck and goose (whole) 1-2 6
Giblets 1-2 3-4

Cooked Poultry
Covered with broth or gravy 1-2 6
Pieces not in broth or gravy 3-4 4
Cooked poultry dishes 3-4 4-6
Fried chicken 3-4 4

Game
Deer 3-5 8-12
Rabbit 1-2 12
Duck and goose (whole, wild) 1-2 6

*Once a vacuum-sealed package is opened. Unopened vacuum-sealed packages can be stored in the
refrigerator for 2 weeks or until the date on the label.
**Freezing not usually recommended.