Identify foodborne illnesses, including their causes and symptoms.

Identification should include

• pathogens that cause infections, including Clostridium botulinum, norovirus, nontyphoidal Salmonella, Salmonella Typhi, E. coli, shigella, hepatitis A, Listeria, and Vibrio
• parasitic infections, including Blastocystis, Cryptosporidiosis, and trichinosis
• common symptoms of these illnesses (e.g., cramps, nausea, headache, fever, diarrhea, vomiting)
• preventive measures (e.g., creating a clean, contaminant-free environment for food preparation, not handling food with bare hands)
• inherent dangers in canning and how they relate to reduced oxygen packaging (ROP) and sous vide.

Process/Skill Questions:

Thinking

• What constitutes an outbreak of foodborne illness?
• How can foodborne illnesses be prevented?
• How can foodborne illnesses occur even in a clean, disease-free environment?
• How can one differentiate between the symptoms of a foodborne illness and the flu?
• How safe is the U.S. food supply?

Communication

• What should employees do if they develop symptoms of a foodborne illness?

Leadership

• Which agencies are responsible for regulating food safety and sanitation procedures?

Management

• How can a foodborne illness affect the business of a food service establishment?
• How should a food service establishment manage an outbreak of foodborne illness?

Teacher Resources:

• Foodborne Pathogens, U.S. Food and Drug Administration (FDA Links to an external site.)
• Food Safety in Virginia Links to an external site., VDH