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Organisms that Cause Food Borne Illness ​ 1. Bacteria Bacillus cereus Listeria monocytogenes Shiga toxin-producing Escherichia coli Clostridium perfringens Clostridium botulinum Campylobacter jejuni Nontyphoidal salmonella Salmonella typhi Shigella spp. Staphylococcus aureus Vibrio vulnificus and Vibrio parahaemolyticus 2. Viruses Hepatitis A Norovirus 3. Parasites Anisakis simplex Cryptosporidium parvum Giardia duodenalis Cyclospora cayetanensis 4. Toxins Histamine Ciguatoxin Saxitoxin Brevetoxin Domoic acid

Biological Contaminants Highly contagious harmful pathogens Can cause severe illness Microorganisms that are only able to be seen through a microscope There are 4 types of Pathogens: Bacteria, Parasites, Viruses, Fungi Of these 4 types, there are '6 BIG' biological pathogens (The Big 6): Shigella spp. Salmonella Typhi Nontyphoidal Salmonella (NTS) Shiga toxin-producing Escherichia coli (STEC), also known as E. coli Hepatitis A Norovirus

3 Types of Contaminants: Biological Chemical Physical

High Risk Populations: Elderly Preschool-age children Individuals with compromised immune systems Examples: Transplant patients, cancer patients, individuals with HIV/AIDS, COVID-19/respiratory, those on medications to suppress immune... etc. *FBI causes a low employee morale and high rises in lawsuits. FBI onset varies depending on the type of foodborne illness Ranges from thirty minutes to six weeks. Victims of FBI can have a long-term disability or death.

Foods Likely to Become Unsafe = TCS & RTE Foods ​ RTE = Ready to Eat foods Examples: Cooked food, washed fruit and vegetables, deli meat, bakery items, sugar, spices, seasonings… TCS = foods that need TIME and TEMPERATURE control Examples: Milk, dairy, poultry, shell eggs, meat, fish, shellfish, baked potatoes, cooked rice, tofu/soy protein, sliced fruit, cut leafy greens… ​ TCS occurs when foods are not stored at the correct temperatures, so they become unsafe to eat. Follow these rules: Hot Foods should be at 135°F or higher. Cold Foods should be stored at 41°F or lower. Use a thermometer to check the inside temperature. Check temperatures a minimum of every 4 hours. Check food every 2 hours (Always record food temperatures in a log). Always label the food for a catered event and discard after 4 hours, from the time the food was removed from the refrigerator. Avoid: Bare Hand Contact - Food service staff must wear single use gloves, tongs, spatulas, deli sheets or other utensils for serving. Never scoop ice with your bare hands. Ice is a food. Never touch the top of a glasses with your fingers. Don’t touch money and then serve food with the same gloves. Carry glasses in a rack, not stacked. Don’t touch the ends of eating utensils and wash with the eating end down. Hold dishes with the bottom, do not touch the top or inside of the plate. Remember that the gloves are to protect the customer or patient not the food service staff.

Risk Factors: Time-temperature abuse When a food stays too long at temperatures that are food for the growth of pathogens (not held, stored, cooled, cooked or reheated properly). Cross-contamination When pathogens transferred from one surface or food to another Poor personal hygiene Poor cleaning and sanitizing

Outbreaks: An outbreak occurs when 2 or more people have the same symptoms after eating the same food. A state/local regulatory authority must lead an investigation. An outbreak can be confirmed by a laboratory analysis. Responding to an Outbreak: 1. Gather information 2. Notify authorities 3. Segregate product 4. Document information 5. Identify staff 6. Cooperate with authority 7. Review procedures

How Food Becomes Unsafe: Purchasing food from unsafe sources Failing to cook food correctly Holding food at incorrect temperatures Contaminated equipment Practicing poor personal hygiene Improper employee behavior (not following Policy & Procedures)

Pathogens: Highly contagious Cause severe illness (harmful = pathogen) Microorganisms that are only able to be seen through a microscope 4 types: Bacteria, Parasites, Viruses, Fungi Of these 4 types, here are the 6 worst (The BIG 6): 1. Shigella spp. 2. Salmonella Typhi 3. Nontyphoidal Salmonella (NTS) 4. Shiga toxin-producing Escherichia coli (STEC), also known as E. coli 5. Hepatitis A 6. Norovirus

Fiber Carbohydrate that your body doesn’t digest Helps move waste out of the body High fiber diets help decrease risks for heart disease, obesity, colon cancer, and helps to lower cholesterol Found in fruits, veggies and whole grain products

Calcium Dairy products provide protein and are excellent sources of calcium. Calcium is an important mineral that helps contribute to healthy bones and muscle mass, which is vital in athletes. Low fat dairy products, such as fat free milk, low fat yogurt, and 2% cheese are recommended to ensure that athletes aren’t getting too much fat in their diet.

Carbohydrates Your body’s main source of fuel. All of the tissues in your body use carbohydrates for fuel. Carbs help us use our brains, walk, and perform other significant body functions. Essential to your central nervous system, kidneys, brain, muscles and intestines to function properly. You need Carbs! Just learn how to manage them. Foods may have the same carb content, but a different impact on health. There are "good/healthy" and "less healthy" carbs. The "good" carbs are foods you should eat for fuel, and are found in starchy foods such as veggies, fruits, breads, pasta, cereal and milk products! "Bad" carbs are more processed and can still be eaten, just in moderation. Limit your intake of foods like white rice, white bread, white pasta and foods high in fat and sugar, like desserts, soft drinks, candy, pizza, sweetened breakfast cereals, fried meats, etc. Carbs provide 4 calories per gram. An athlete’s diet should contain a minimum of 55% of total calories from carbohydrates, and the majority of these should be complex carbohydrates. ​Complex carbohydrates provide fiber and essential micronutrients (vitamins and minerals). Carb Counting​ With Actual grams: Read a food label for the exact number of carbs in a food. With Carb Choices: A (1) carb choice is 15 grams per serving. Spread out your carb intake throughout the day. Be consistent with the amount of carbs you eat during meals. We recommend 45 to 75 grams (g) at meals and 15 to 30g at snack. The amount of carbs you need depends on many variables. See a health professional for help in finding your right amount. Try not to skip meals or snacks, even when blood sugar is higher than normal. If you are an active person, you may need to adjust your carb intake. Again, talk with a dietitian for help with special circumstances.