Site name: Centers for Disease Control and Prevention URL: www.cdc.gov/foodsafety/

Background information: The Centers for Disease Control and Prevention (CDC)

is one of the 13 major operating components of the Department of Health and Human Services (HHS). Its mission is to be at the forefront of public health efforts to prevent and control infectious and chronic diseases, injuries, workplace hazards, disabilities, and environmental health threats.

Site name: Food and Drug Administration’s “Bad Bug Book”

URL: www.fda.gov/Food/FoodSafety/FoodborneIllness/FoodborneIllnessFoodborne PathogensNaturalToxins/BadBugBook/default.htm Background information: This handbook provides basic facts regarding foodborne pathogenic microorganisms and natural toxins. It brings together in one place information from the FDA, the CDC, the USDA Food Safety Inspection Service, and the National Institutes of Health. Site name: Fight Bac URL: www.fightbac.org Background information: Fightbac.org is the Web site of the Partnership for Food Safety Education (PFSE). PFSE is a not-for-profit organization that unites industry associations, professional societies in food science, nutrition and health, consumer groups, and the U.S. government to educate the public about safe food handling.

Exercises:

a. Choose any three of the following pathogens that cause foodborne illnesses: E.

coli, Salmonella, norovirus, hepatitis A, Listeria, and staphylococcal food poisoning.

Collect the following information for each using the three Web sites above:

i. Name of the pathogen ii. Foods typically associated with foodborne illness and this pathogen iii. Duration of time after the contaminated food is eaten and symptoms begin to appear iv. Symptoms typically caused by this pathogen v. Duration of the illness (include the likelihood of death resulting from the illness)

b. What can a food service manager do to prevent a foodborne illness caused by the three pathogens you selected?