.

a microscopic organism, especially a

bacterium, virus, or fungus.
an organism that causes disease in its host

poison or venom of plant or animal origin

The germs that cause illness found in the
stool of an infected person

Person to Person

Sneezing or vomiting

Touching dirty foods with equipment then touching other foods

Notes:
Diarrhea
Vomiting

Fever

Nausea
Abdominal cramps

Jaundice a yellowing of the skin

Shigella . Salads

Salmonella Ready to eat foods

Nontyphoidal salmonella Eggs

Shiga toxin-producing Ground beef

Hepatitis A Ready-To-Eat food

Norovirus Ready-To-Eat food

Notes:
 Most Bactria need nutrients to
Food survive
Acid Grows best in Ph 7.5 to 4.6

Temp 40 and 135 are danger zones

Time Bactria needs time to grow

Some Bactria need oxygen to
Oxygen
grow
Moisture .85 has potential to grow

120
12,000

A Spore

Dirt

Corking temperatures
And chemicals
 Time

Sepsis Throw out any

Raw meat product that has
Pneumonia
Ready-To-eat passed its use-
Meningits
food by or expiration
Cook food
date.
Diarrhea Ground beef
especially
Abdominal Contaminated
ground beef
cramps produce
to minimum
Kidney failure
internal
temps
Nontyphoidal Eggs dairy Diarrhea and Prevent cross
Salmonela products fever contamination
Typhi Ready-to-Eat High fever Prevent cross
Salmonella foods Weakness contamintaion

Bloody Practice
Shigella spp Salads tuna
diarrhea personal
shrimp
abdominal pain hygine
Salads deli Practice
Stphylococcus Vomiting
meat personal
aureus Nausea
hygine
Vibrio Diarrhea Purchase from
vulnifificus Oysters Vomitting approved
venders

Carried by human beings and animals.

Food, water, or any contaminated surface.

Viruses can be transferred from Person to

person People to food or People to food-
contact surfaces

Exclude food handlers who are vomiting or have diarrhea or

jaundice from working

Make sure food handlers wash their hands reqularly and correctly

Avoid bare-Hand contact with ready-to-eat food.

Practice Good personal hygiene.

Ready-to-eat Practice
food and Vomiting
personal
shelfish Diarrhea
hygine
Fever General Practice
Ready-to-eat Weakness
food Shelfish personal
Nausea and hygiene
Jaundice

Symptoms
name

Seafood, wild, game,

Require a host to Pruchase food from
and food processed
live and reproduce approved, reputable
with contaminated
suppliers
water, such as
produce
Purchase food from approved reputable suppliers.

Cook fish to minimum

Anisakis simplex internal temp. If serving Tingling in the throat
raw or undercooed fish, coughing up worms
purchase sushi-grade
fish that has been
frozen to the correct
time-temp requirments

Fungi are pathogens that only sometimes make people sick.

Mostly, they spoil food. They are found in air, dirt, plants, water, and
some food. Mold and yeast are some examples

Mold

Yeast

Toxins made from mold or other fungi

Purchace from approved vendor

Histamine Scombroid Tuna Bonito Sweating

poisoning Mackerel headache and
burning in the
mouth or throat
Ciguatoxin Ciguatera fish Barracuda Joint or mussle
grouper jacks pain vomiting
or snappers and nausea

Saxitoxin Shelfish Numbness

Clams Oysters Dizziness
posining Mussels and Nausea
Scallops Vomiting
Diarrhea
Brevetoxin Neurotoxic Clams mussels Dizziness
and Oysters Reversal of hot
and cold
Vomiting and
Diarrhea
Domoic Acid Amnesic Clams Vomiting
shellfish Scallops An d Diarrhea
Poisoning mussels Abdominal
pain

Mushroom Mushrroms toxic Vomiting and

Toxins Mushrroms Naushea
Mushroom Troxins

Notes:
Bacteria grow Bacteria grow best
best in a pH of pH scale (aw) .85 or higher
7.5 to 4.6 ranges
from
0 -14.0

Bacteria grow
quickly 41°-
Bacteria grow
135°
best 70°-125°

Chicken left out

on counter to
“defrost”

Scale Ranges
(aw) 0.0-1.0
 The Big 6 Scramble
Unscramble the pictures to go where they belong. 3 for each pathogen.

Shigella spp.

Salmonella Typhi

Nontyphodial
Salmenlla

Shiga toxin-
producing
Escherichia coli

E. Coli

Hepatitis A

Norovirus