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SERVE SAFE MANAGER
CHAPTER 2: FORMS OF CONTAMINATION
SCENARIO: SHIGELLA OUTBREAK
 Sixteen guests and three catering hall staff got sick with Shigella
spp. The guests were part of a large group of National Guard
veterans at a reunion. They ate at a large and popular catering
hall located in the southeastern U.S.
 Within 1-3 days after the catered event, reports began to come
into the local regulatory authority. Those who had gotten sick
reported very similar symptoms. Each had experienced stomach
cramps, fever and diarrhea. Three people went to the emergency
room to be treated.
WHAT HAPPENED & WHY???
SCENARIO: SHIGELLA OUTBREAK
RESULTS
 The specific food involved was never determined. But the regulatory agency
confirmed that the outbreak was likely caused by the catering hall’s lead
cook. He was not feeling well the morning of the luncheon when he
reported to work. He had also failed to wash his hands several times
throughout this shift. The cook had prepped the food that was served at
the luncheon.
 The catering halls owner and management team worked with local
regulatory authority to change procedures about staff illnesses. They also
started an aggressive training program that focused on correct hand
washing.
HOW CONTAMINATION HAPPENS?
 Can be on purpose; majority are accidental
 Most contaminated happen by people
 People- people
 Sneezing, vomiting on food/ food contact surfaces
 touching dirty food contact surfaces/ equipment and
touching food
 Cross-contamination
5 MOST COMMON FB ILLNESS SYMPTOMS
 Diarrhea
 Vomiting
 Fever
 Nausea
 Jaundice (yellowing of skin/ eyes)
UNDERSTANDING PATHOGENS
 Definition: harmful microorganism
 bacteria, parasites, viruses, fungus
 Can last: 30 minutes -- 6 weeks
BACTERIA
 Location: almost everywhere
 Detection: cannot see, smell, or taste
 Growth: FAT TOM conditions correct = rapid growth
 Prevention: CONTROL TEMPERATURE & TIME!!!!
REVIEW OF FAT-TOM
 Food
 Acidity
 Temperature
 Time
 Oxygen
 Moisture
BACTERIA THAT CAUSE FB ILLNESSES
 Salmonella Typhi: carried in blood & intestinal
tract, severity of symptoms depends on health of
person
Foods: ready-to-eat food, beverages
Prevention: exclude those sick, wash hands, cook
food to right temp.
BACTERIA THAT CAUSE FB ILLNESSES
 Shigella: found in feces, high levels remain in feces
for weeks after symptoms are gone
 Food: TCS foods, contaminated food/ water
 Prevention: exclude sick, exclude diarrhea, wash
hands, control flies
BACTERIA THAT CAUSE FB ILLNESSES
 Enterohemorhagic shiga toxin (aka e. coli):
found in intestines of cattle and people, small
amounts make you sick
 Food: ground beef, contaminated produce
 Prevention: exclude sick, cook to right temp,
approved suppliers, prevent cross-contamination
VIRUSES THAT CAUSE FB ILLNESSES
 Location: carried by humans and animals, need a living
host, cannot row in food but can be transferred in food
 Sources: food, water, or contaminated surfaces
 Destruction: not destroyed by normal
cooking…personal hygiene important
VIRUSES THAT CAUSE FB ILLNESSES
 Hepatitis A- found in feces of infected people,
linked to shellfish in contaminated h2o
 Food: ready-to-eat, shellfish (cont. h2o)
 Prevention: exclude sick, exclude jaundice, wash
hands, avoid bare-hand contact, shellfish from
approved supplier
VIRUSES THAT CAUSE FB ILLNESSES
 Norovirus: linked to ready-to-eat food &
contaminated h2o. Transferred by handlers w/ feces
on their hands
 Food: ready-to-eat, shellfish from cont. h2o
 Prevention: exclude sick, exclude diarrhea, wash
hands, avoid bare hands on food, approved suppliers
PARASITES THAT CAUSE FB ILLNESSES
 Location: host to live & reproduce
 Sources: associated w/ seafood, wild game, and food
processed w/ contaminated h2o
 Prevention: purchase from approved supplier. Cook to
min. temperatures, raw fish correctly frozen by
manufacturer
FUNGI THAT CAUSE FB ILLNESSES
 Yeast, mold, and mushrooms
 Produce toxins that cause fb illnesses
 Purchase foods from reputable suppliers
BIOLOGICAL TOXINS
 Origin: certain plants, mushrooms, seafood- can exist if TCS
abused
Ex: ciguatera toxin (barracuda, snapper, grouper)
Symptoms: many types- but experience w/in minutes…many
neurological symptoms (hot & cold sensations, difficulty breathing,
burning mouth, heart palpitations, hives)
Prevention: destroyed by cooking/ freezing, approved suppliers,
hand washing
CHEMICAL CONTAMINANTS
 Source: chemicals stored wrong, deodorizers, first aid-
products, lotions, etc. Kitchen equipment- pewter, copper,
zinc, painted pottery
 Symptoms: occur within minutes- vomiting & diarrhea
are typical. Call poison control immediately
 Prevention: chemicals approved, storage, intended use,
labels etc.
PHYSICAL CONTAMINANTS
 Sources: common objects get into food- metal shavings
from can, wood, fingernail, dirt, staples, bandages, glass,
jewelry
 Symptoms: mild-fatal injuries possible- cuts, dental
damage, choking
 Prevention: approved suppliers, inspect all food, personal
hygiene
DELIBERATE CONTAMINATION
 Terrorists/ activist
 Disgruntled current/ former staff
 Vendors
 Competitors
PREVENT DELIBERATE CONTAMINATION
 ASSURE: supervise deliveries, approved suppliers, requested locks in facilities
 LOOK: monitor security of products, limit access, store chemicals, train staff
 EMPLOYEES: limit access, identify visitors & verify credentials, background
checks on staff
 REPORTS: receiving logs, files/ documents, self-inspections
 THREAT: hold suspected products, contact authorities, emergency contacts
RESPONDING TO FB ILLNESS OUTBREAK
 GATHERING INFO: speak to person complaining- identify food
eaten, describe symptoms, time sickness occurred
 NOTIFYING AUTHORITIES: contact if suspected outbreak
 SEGREGTING PRODUCTS: set aside suspected product,
products description, date, lot number etc. label- “do not use, do
not discard”
 DOCUMENTING INFO: log all suspected foods w/ product info