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– The virus can be introduced into a site by ill patrons or food handlers and can remain on surface for weeks.
– Proper handwashing, excluding ill staff (for at least two days after disappearance of symptoms), and properly cleaning and sanitizing after vomit events can reduce risk.
– Two 2010 outbreaks of norovirus were linked to an Auckland, New Zealand caterer and eventually traced to one food handler. The individual had been ill with norovirus and prepared meals soon after recovering from symptoms.

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foodsafetyinfosheet-12-3-12-nc

Food Safety Infosheet Highlights:

– Mankato, MN civic center catering company linked to virus outbreak at two separate events

– Investigators trace outbreak to multiple food handlers who were ill

– Don’t handle food while ill; especially if you have symptoms like diarrhea (when transmission is likely) or vomiting (as virus particles may be spread to hands, clothes and other surfaces).

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Food Safety Infosheet Highlights:

– Over 20 customers of a California pizza kitchen restaurant were ill with vomiting, diarrhea, cramps and nausea.
– Three food handlers were also part of the outbreak.
– Don’t handle food while ill; especially if you have symptoms like diarrhea (when transmission is likely) or vomiting (as virus particles may be spread to hands, clothes and other surfaces).

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Food Safety Sheet Highlights:

– Over 220 at cheerleading competition fall ill with norovirus.

– The outbreak likely started when a participant showed up at the competition while ill.

– Health officials believe that the outbreak grew because affected individuals vomited in public.

– Chlorine bleach can inactivate norovirus; Quaternary ammonia (quats) are not recommended because the aren’t effective.

– A 5,000 ppm (25 tablespoons 5.25% bleach per gallon of water). bleach solution should be applied to soiled areas for at least 4 minutes.

Click here to download this food safety infosheet.

Food Safety Infosheet Highlights:
– At least 50 illnesses traced to community event
– Community events, such as  wedding receptions, church picnics, and fundraisers are common sources of foodborne illness outbreaks.
– These events are often held at temporary sites and staffed by volunteers.

Click here to download this food safety infosheet.

Food Safety Infosheet Highlights:
– Testing revealed Staphylococcus aureus in Rolf’s Patisserie products.
– Bakery products such as cream-filled pastries like cream pies and chocolate eclairs are often implicated in Staphylococcus aureus outbreaks.
– Outbreaks at bakeries are often linked to poor personal hygiene, contaminated equipment and temperature abuse.
Food safety infosheets are created weekly and are posted in restaurants, retail stores, on farms and used in training throughout the world.

Click here to download this food safety infosheet.

Food Safety Infosheet Highlights:
– Source of outbreak is still unknown; hygiene, cross-contamination and food all potential factors
– 4-year-old Ronan Wilson’s symptoms  included vomit and feces red with blood, lungs filling with liquid and brain swelling
– 13 cases of E. coli O157:H7 were confirmed with some individuals showing no symptoms
– Practice good hygiene, especially food handlers who also care for children (including handwashing after handling diapers).

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Food Safety Infosheet Highlights:

– In 2006, Britney Spears was spotted changing her baby atop a restaurant table in Los Angeles.

– Norovirus, Shigella, and Salmonella can be passed through poop  to food and cause illnesses.

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Food Safety Infosheet Highlights:

-Holiday turkey meals have been linked to outbreaks of Salmonella and Campylobacter.

-Following steps to safely thaw, prepare, and cook your bird can reduce the risk of making people ill.

Click here to download the food safety infosheet.


Food Safety Infosheet Highlights:

-Public vomiting happens: over 550 ill in norovirus outbreaks at USC and Georgetown.

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