ServSafe Big 6 Pathogens Flashcards

Study Notes

Norovirus

Transmitted via food or equipment by food handlers with feces on their fingers.
People become contagious just hours after consuming contaminated food.
Often linked to ready-to-eat foods.
Prevented by excluding staff who are vomiting or have diarrhea.

Salmonella Typhi

Exists in a person's bloodstream and intestines.
Frequently associated with ready-to-eat foods and beverages.
Persists in a person's feces for weeks after symptoms cease.
Preventable through hand washing and ensuring food reaches minimum internal temperatures.

Shigella spp.

Found in the feces of infected individuals.
Can be spread by flies that transfer the pathogen.
Commonly linked to foods easily contaminated by hands.
Prevented by excluding food handlers with diarrhea.

Hepatitis A

Linked primarily to ready-to-eat foods.
Transmitted by food handlers with feces on their hands.
Staff with jaundice should be excluded to prevent illness.
Normal cooking temperatures are ineffective in destroying the virus.

E-Coli

Found in the intestines of cattle.
Produces toxins in human intestines leading to illness.
Commonly associated with ground beef and contaminated produce.
Prevented by excluding food handlers who have diarrhea.

Salmonella

Commonly carried by many farm animals.
Can persist in a person's feces for weeks after symptoms resolve.
Found in various produce such as tomatoes, peppers, and cantaloupes.
Preventable by cooking poultry and eggs to required minimum internal temperatures.

Description

Test your knowledge of the Big 6 pathogens in food safety with these flashcards. Each card defines a specific pathogen and offers insights into their transmission, symptoms, and prevention methods. Perfect for anyone preparing for the ServSafe exam or working in the food industry.