23 Tips on Food Safety Net Services

Food safety net services: What are the Symptoms of Food Poisoning:

Food poisoning symptoms can be anywhere from mild to very serious.

Your symptoms may be different depending on the germ you swallowed.

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Food safety net services

The most common symptoms of food poisoning are:

  • Upset stomach
  • Stomach cramps
  • Nausea
  • Vomiting
  • Diarrhea
  • Fever

1. Get the Common Risk Factors:

Know all the different types of food establishments, including grocery stores, convenience stores, quick-service restaurants, and full-service restaurants. After you swallow an unsafe (contaminated) food or drink, it may take hours or days to develop symptoms. If you have symptoms of food poisoning, such as diarrhea or vomiting, drink plenty of fluids to prevent dehydration (not having enough water in your body).

The most common violations that corresponded to a CDC risk factor were:

  1. Clean, sanitized food-contact surfaces
  2. Clean, sanitized food-contact surfaces
  3. Clean, sanitized food-contact surfaces
  4. Clean, sanitized food-contact surfaces
  5. Available handwashing supplies
  6. Available handwashing supplies

    Food safety net services

  7. Proper cold-holding
  8. Available handwashing supplies
  9. Proper handwashing
  10. Correct equipment storage
  11. Available handwashing supplies
  12. Handling chemicals safely
  13. Eating, drinking, and smoking safely

    Food safety net services

  14. Eating, drinking, and smoking safely
  15. Eating, drinking, and smoking safely
  16. Eating, drinking, and smoking safely
  17. Handling chemicals safely
  18. Handling chemicals safely
  19. Correct equipment storage

    Food safety net services

  20. Correct cooking/serving utensil storage
  21. Handling chemicals safely
  22. Correct equipment storage
  23. Correct cooking/serving utensil storage
  24. Proper cold-holding

Now that you know which risk factor-related to What are the Symptoms of Food Poisoning.

Let’s take a closer look at each one.

Food safety net services

Symptoms and Sources of Common Food Poisoning Germs

Some germs make you sick within a few hours after you swallow them.

Others may take a few days to make you sick.

This list provides the symptoms when symptoms begin, and common food sources for germs that cause food poisoning. The germs are listed in order of how quickly symptoms begin.

1. Staphylococcus aureus (Staph)

  • Symptoms begin 30 minutes to 8 hours after exposure: Nausea, vomiting, stomach cramps. Most people also have diarrhea.
  • Common food sources: Foods that are not cooked after handling, such as sliced meats, puddings, pastries, and sandwiches

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2. Vibrio

  • Symptoms begin 2 to 48 hours after exposure: Watery diarrhea, nausea, stomach cramps, vomiting, fever, chills
  • Common food sources: Raw or undercooked shellfish, particularly oysters

3. Clostridium perfringens

  • Symptoms begin 6 to 24 hours after exposure: Diarrhea, stomach cramps. Usually begins suddenly and lasts for less than 24 hours. Vomiting and fever are not common.
  • Common food sources: Beef or poultry, especially large roasts; gravies; dried or precooked foods

4. Salmonella

  • Symptoms begin 6 hours to 6 days after exposure: Diarrhea, fever, stomach cramps, vomiting
  • Common food sources: Raw or undercooked chicken, turkey, and meat; eggs; unpasteurized (raw) milk and juice; raw fruits and vegetables
    Other sources: Many animals, including backyard poultry, reptiles and amphibians, and rodents (pocket pets)

Food safety net services

5. Norovirus

  • Symptoms begin 12 to 48 hours after exposure: Diarrhea, nausea/stomach pain, vomiting
  • Common food sources: Leafy greens, fresh fruits, shellfish (such as oysters), or unsafe water
    Other sources: Infected person; touching surfaces that have the virus on them

6. Clostridium botulinum (Botulism)

  • Symptoms begin 18 to 36 hours after exposure: Double or blurred vision, drooping eyelids, slurred speech. Difficulty swallowing and breathing, dry mouth. Muscle weakness and paralysis. Symptoms start in the head and move down as the illness gets worse.
  • Common food sources: Improperly canned or fermented foods, usually homemade. Prison-made illicit alcohol (pruno).

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7. Campylobacter

  • Symptoms begin 2 to 5 days after exposure: Diarrhea (often bloody), stomach cramps/pain, fever
  • Common food sources: Raw or undercooked poultry, raw (unpasteurized) milk, and contaminated water

8. E. coli (Escherichia coli)

  • Symptoms begin 3 to 4 days after exposure: Severe stomach cramps, diarrhea (often bloody), and vomiting. Around 5­­–10% of people diagnosed with E. coli develop a life-threatening health problem.
  • Common food sources: Raw or undercooked ground beef, raw (unpasteurized) milk and juice, raw vegetables (such as lettuce), raw sprouts, unsafe water

9. Cyclospora

  • Symptoms begin 1 week after exposure: Watery diarrhea, loss of appetite, and weight loss. Stomach cramps/pain, bloating, increased gas, nausea, and fatigue.
  • Common food sources: Raw fruits or vegetables and herbs

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10. Listeria

  • Symptoms begin 1 to 4 weeks after exposure: Pregnant women usually have a fever and other flu-like symptoms, such as fatigue and muscle aches. Infections during pregnancy can lead to serious illness or even death in newborns.
    Other people (most often older adults): headache, stiff neck, confusion, loss of balance, and convulsions in addition to fever and muscle aches.
  • Common food sources: Queso fresco and other soft cheeses, raw sprouts, melons, hot dogs, pâtés, deli meats, smoked seafood, and raw (unpasteurized) milk

11. Clean, sanitized food-contact surfaces

How to prevent this violation

To avoid this violation, keep your utensils and equipment clean. Make sure chemical sanitizers are mixed to the correct concentration and dishwasher water is hot enough to kill pathogens. Finally, if equipment or utensils are used for a major food allergen, teach employees to clean and sanitize them before reusing them for other foods.

12.  Available handwashing supplies

How to prevent this violation

Make sure your handwashing sinks and bathroom sinks aren’t blocked or filled with dirty dishes. Keep them well-stocked with soap and disposable paper towels or a working air dryer. Put signage at each sink reminding employees to wash their hands.

Food safety net services

13. Proper cold-holding

How to prevent this violation

Teach your staff to regularly check the temperature of cold-held food with a thermometer instead of relying wholly on built-in thermometers. Cold-held food should never be above 41°F.

14. Proper handwashing

How to prevent this violation

Teach your employees how and when to wash their hands. Follow up with them regularly to make sure they’re doing it.

15. Eating, drinking and smoking safely

How to prevent this violation

If your cooking staff tastes food, make sure they know how to do it safely. For instance, they should never reuse a utensil for tasting. Also, show your employees where they can safely eat, drink, and smoke without contaminating food or equipment.

Food safety net services

16. Handling chemicals safely

How to prevent this violation

You can avoid this violation by making sure chemical sanitizers are mixed to the correct concentrations. Remind employees to always label sanitizers and to store them separately from food and equipment.

17. Correct equipment storage

How to prevent this violation

Make sure you store utensils, equipment, and linens in a clean, dry place. Linens should be stored dry; utensils and equipment should be stored in a way that allows them to air dry. They should also be covered or inverted to protect them from contamination. Utensils that aren’t wrapped should be stored with the handles up so that employees and/or customers only touch the handles.

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18. Correct cooking/serving utensil storage

How to prevent this violation

Always make sure serving utensils are stored with the handles up above the top of food. You can set cooking utensils down on a clean food-contact surface, put them in running water, or store them in a container of water — as long as the water is kept at 135°F.

19. Available seafood records

How to prevent this violation

To prevent this violation, keep the shellstock tags and freeze records for fish and other seafood. Keep the records for at least 90 days after selling or serving the seafood.

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20. Proper hot-holding

How to prevent this violation

Make sure your employees regularly check the temperature of hot-held food with a thermometer. Don’t rely completely on built-in thermometers. Hot-held food should never fall below 135°F.

 21. Correct food storage

How to prevent this violation

Remind your employees how to store food to prevent cross-contamination.

For instance, raw animal products like meat should be kept separate from ready-to-eat foods.

Each food item should be in a covered container and arranged by cooking temperature.

Also, keep raw foods away from ready-to-eat foods during preparation.

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22. Correct single-use item storage

How to prevent this violation

To prevent this violation, make sure single-use items are stored in a clean, dry place at least 6 inches above the floor.

Don’t store them anywhere they could become contaminated, including utility rooms and bathrooms.

Finally, never reuse single-use utensils!

 23. Food in good condition

How to prevent this violation

Teach your employees to inspect food packaging carefully before using it. They should know when a food item is safe to use and when it isn’t. For example, if a canned food item is dented or bulging, it could contain botulism and you should throw it away.


Food safety net services

In the world as a whole, food handlers are required to maintain valid food handlers permit.

The permit training covers most of the risk factors you just read about.

However, it doesn’t cover everything, and over time your employees could forget some of the things they learned.

That’s why it’s important to provide continual learning opportunities for your team.

These opportunities could take many forms.

For example, you could put up posters like the Refrigerator Storage Chart.

Use Chemicals Safely poster, or Steps of Handwashing poster.

You might also take advantage of pre-shift meetings to share a short message. StateFoodSafety has developed stand-up training guides about various topics that you’re welcome to use.

Food safety net services

Learning opportunities don’t always have to be about teaching information, either — they could simply be opportunities for employees to practice what they learn. For instance, if you use cold-holding or hot-holding equipment in your establishment, consider implementing a new policy that employees must fill out a holding temperature log during each shift.

As you work to prevent these common food code violations in your establishment, remember that each effort helps reduce the chance that your food will make someone sick. When it comes to food safety, no work is wasted!

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