1. FOODBORNE ILLNESS FOOD BOURNE INFECTION - CONSUMING PRODUCTS CONTAMINATED WITH PATHOGENIC BACTERIA, PARASITES, OR VIRUSES IE. SALMONELLA, HEPATITIS, E.COLI

2. FOODBORNE INTOXICATION - (BACTERIAL) CONSUMING PRODUCTS CONTAINING TOXINS (POISONS) THAT HAVE BEEN PRODUCED BY PATHOGENIC BACTERIA IE. STAPHYLOCOCCUS AUREUS

3. FOODBORNE INTOXICATION - CHEMICAL CONSUMING FOOD OR BEVERAGES THAT HAVE BEEN CONTAMINATED WITH TOXIC CHEMICALS IE. MSG, MUSHROOM TOXINS, PESTICIDES

4. At Risk Most adults have a healthy immune system that helps fight infection Those at most risk: very young children, pregnant women, the elderly and the chronically ill Symptoms occur from 2 - 26 hours hours after consuming, depending on the incubation period

5. IMPACT CUSTOMERS - MILD TO SEVERE ILLNESS ECONOMIC LOSS EMPLOYEES - LOST WAGES LOST JOBS EMPLOYEES MAY BECOME ILL

6. THE ESTABLISHMENT REPUTATION LOST REVENUE FINES LIABILITY

7. SALMONELLA INCUBATION - 6-48 HOURS SYMPTOMS - ABDOMINAL PAIN, HEADACHE, NAUSEA, VOMITING, FEVER, DIARRHEA DURATION - USUALLY 1- 2 DAYS, VARIES WITH HOST FOODS - POULTRY, EGGS, MEAT, SLICED MELON

8. CAMPYLOBACTER INCUBATION PERIOD - 2 -5 DAYS SYMPTOMS - DIARRHEA (WATERY, BLOODY), ABDOMINAL PAIN, VOMITING, FEVER, NAUSEA, MUSCLE PAIN DURATION - 7 - 10 DAYS FOODS - CHICKEN (20-100%), CATTLE (BEEF/DAIRY), NON-CHLORINATED WATER

9. E. COLI INCUBATION PERIOD - 2 - 9 DAYS SYMPTOMS - DIARRHEA (WATERY, BLOODY), SEVERE PAIN, VOMITING, LOW GRADE FEVER DURATION - 8 DAYS FOODS - RAW OR UNCOOKED GROUND BEEF, DRY SALAMI, APPLE CIDER, SPROUTS

10. BACILLUS CEREUS INCUBATION - 1/2HR -15 HOURS SYMPTOMS - NAUSEA, VOMITING, CRAMPS, OR DIARRHEA DURATION - LESS THAN 24 HOURS FOODS - RICE PRODUCTS, PASTA, PUDDINGS, VEGETABLES

11. STAPHYLOCOCCUS INCUBATION - 1 - 8 HOURS SYMPTOMS - NAUSEA, VOMITING, LOW BLOOD PRESSURE AND PULSE, CRAMPS DURATION - 2 - 3 DAYS FOODS - HIGH PROTEIN FOODS WITH NO ADDITIONAL HEAT TREATMENT