Servsafe: organisms that cause foodborne illness

The foods most commonly linked to Norovirus are the following.

• Produce such as lettuce, berries or basil

• Pacific Salmon and cod

• Ready to eat food and shellfish from contaminated water

• Beverages

The most common symptoms of Norovirus are all of the following EXCEPT.

• Vomiting

• Jaundice

• Diarrhea

• Nausea

• Abdominal Cramps

The foods most commonly linked to Hepatitis A are the following.

• Produce such as lettuce, berries or basil

• Pacific Salmon and cod

• Ready to eat food and shellfish from contaminated water

• Beverages

The preventative measures taken to prevent Norovirus are all of the following EXCEPT.

• Exclude food handlers who are vomiting or have diarrhea and have been diagnosed with Norovirus from the operation.

• Exclude food handlers who have had jaundice for seven days or less from the operation.

• Wash hands

• Avoid bare hand contact with ready to eat foods

• Purchase shellfish from approved, reputable suppliers

The most common symptoms of Hepatitis A are all of the following EXCEPT.

• Fever (mild)

• General weakness

• Nausea

• Abdominal pain

• Diarrhea

The preventative measures taken to prevent Hepatitis A. are all of the following EXCEPT.

• Cook poultry and eggs to minimum internal temperatures

• Practice personal hygiene

• Purchase shellfish from approved, reputable suppliers

• Avoid bare-hand contact with ready to eat foods

• Exclude food handlers who have had jaundice for seven days or less from the operation.

The foods most commonly linked to Shigella spp. are the following.

• Food that is easily contaminated by hands such as salad with TCS food (potato, tuna, shrimp, macaroni and chicken) and food that has come in contact with contaminated water, such as produce.

• Oysters from contaminated water

• Mackerel

• Shellfish from contaminated water

The most common symptoms of Shigella spp.are all of the following EXCEPT.

• Fever (occasionally)

• Abdominal pain and cramps

• Low grade fever and chills

• Bloody diarrhea

The preventative measures taken to prevent Shigella spp. are all of the following EXCEPT.

• Exclude food handlers who have diarrhea and have been diagnosed with an illness caused by Shigella spp. From the operation.

• Wash hands

• Control flies inside and outside the operation

• Cover wounds on hands and arms

• Practice personal hygiene

The foods most commonly linked to Shiga toxin-producing Esherichia coli (STEC), also known as E-coli are the following.

• Incorrectly canned food

• Reduced oxygen packaged (ROP) food

• Temperature abused vegetables such as baked potatoes

• Ground beef (raw and undercooked) and contaminated produce.