"The Big Five"

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Shigella Spp.

  • Source: Human Feces
  • Food Linked: Potatoes, tune, macaroni, shrimp, and chicken.
  • Prevention Measures: Control flies inside and outside of the operation and Wash hands


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Salmonella Typhi

  • Source: People
  • Food Linked: Ready-to-Eat foods and Beverages
  • Prevention Measures: Cook foods to minimal internal temperature and Wash hands


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Enterohemorrhagic and shiga toxin-producing E. coli

  • Source: Intestines of Cattle and Infected People
  • Food Linked: Ground Beef(uncooked and raw) and contaminated produce.
  • Prevention Measures: Purchase food from approved, reputable suppliers, prevent cross contamination between raw meat and ready-to-eat foods.


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Hepatitis

  • Source: Human Feces
  • Food Linked: Ready-to-eat foods and shellfish from contaminated water.
  • Prevention Measures: Exclude staff who have jaundice from the operation, avoid bare hand contact with ready to eat food, and wash hands.


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Norovirus

  • Source: Same as Hepatitis
  • Food Linked: Same as Hepatitis
  • Prevention Measures: Exclude staff who have been diagnosed with Norovirus from the operation and exclude staff who have diarrhea and vomiting from the operation.



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