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VIRUSES
Location: Carried by human beings and animals, require a living host to grow, do not grow in food and can be transferred
through food and remain infectious in food.
Sources: Food, water, or any contaminated surface and typically occur through fecal-oral routes
Destruction: Not destroyed by normal cooking temperatures, good personal hygiene must be practiced when handling food
and food-contact surfaces, quick removal and cleanup of vomit is important.
Major Viruses that Cause Foodborne Illnesses
Exclude staff with Hep. A and/or
jaundice
Wash hands
Buy shellfish from reputable
supplier
Exclude staff with Norovirus
and/or vomiting or diarrhea
Wash hands
Buy shellfish from reputable
supplier
PARASITES
Location: Require a host to live and reproduce
Source: Seafood, wild game, and food processed with contaminated water, such as produce
Prevention: Purchase food from approved, reputable suppliers, cook food to required minimum internal temperatures and
fish that will be served raw or undercooked, must be frozen correctly by the manufacturer.
FUNGI
Location: Yeasts, molds, and mushrooms. Some molds and mushrooms produce toxins, throw out moldy food, unless mold is
a natural part of the food, purchase mushrooms from approved, reputable suppliers.
Biological Toxins: Naturally occur in certain plants, mushrooms, and seafood
Seafood toxins: Produced by pathogens found on certain fish (Tuna, bonito, mahi-mahi). Histamine produced when fish is
time-temperature abused. Occurs in certain fish that eat smaller fish that have consumed the toxin. Barracuda, snapper,
grouper, amberjack i.e Ciguatera toxin.
Illness: Symptoms and onset times vary with illness. People will experience illness within minutes
General symptoms: Diarrhea or vomiting, neurological symptoms, tingling in extremities, reversal of hot and cold sensations,
flushing of the face and/or hives, difficulty breathing and heart palpitations.
Chemical Contaminants
Sources: Certain types of kitchenware and equipment (copper, pewter, zinc and galvanized pans when used to prepare acidic
food- Toxic Metal Poisoning), cleaners, sanitizers, polishes, machine lubricants, and pesticides and deodorizers, first-aid
products, health and beauty products.
Symptoms: Vary depending on chemical consumed, illnesses occur within minutes, vomiting and diarrhea are typical
Prevention: Only use chemicals approved for use in foodservice operations, purchase chemicals from approved,
reputable suppliers and store chemicals away from prep areas, food-storage areas, and service areas.