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Foodborne Illnesses
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A foodborne illness OUTBREAK has occurred when 2 or more people get sick with the same symptoms from eating the same food/ingredient at the same restaurant.
Prevention Methods for Foodborne Illnesses
Purchasing food from reputable sources
Holding Food at safe temperatures
Cooking food to correct minimum internal temperature
Handling food properly to prevent cross-contamination
Washing hands and not working when they are sick
Training food handlers to safely work with food
Common Causes of Foodborne Illnesses
Parasites
Viruses
Bacteria
Fungi
Toxins (naturally occurring or chemicals)
Common Symptoms of Foodborne Illness
Fever
Nausea
Vomiting
Diarrhea
Stomach Cramps
Jaundice- yellowing of the skin and/or eyes
Death (in extreme cases)
Handwashing Process
Wet hands and arms with running water as hot as you can comfortably stand
Apply soap to build up a lather
Scrub your hands and arms vigorously for 10-15 seconds (Be sure to clean under your fingernails and between your fingers)
Rinse your hands and arms thoroughly under warm running water
Dry your hands and arms using a single-use paper towel or hand dryer
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