South Dakota Control of Foodborne Diseases in Food Establishments Poster

Control of Foodborne Diseases in Food Service Establishments 	
Food Code Fact Sheet # 9 	
dddddddGERM            SOURCE            FACTORS       PREVENTATIVE MEASURES kkk 	
Staphylococcus aureas 	
(Staphylococcal food poisoning) 	
oWorkers’ noses, hands, hair,
intestines, boils
o Infected sores and cuts
oWorkers touching cooked foods
o Keeping food at room temperature
o Storing foods in large  pots in refrigerators
o Holding foods at warm (bacterial growing)
temperautre o
Wash hands after coughing, sneezing, smoking,
going to the toilet
o Practice good personal hygiene
o Cool foods rapidly
o Put foods in shallow pa ns in refrigerators
o Keep cold foods at 41° F or below
o Keep hot foods at 140° F or above
o Cover infections with waterproof dressing or
band-aid
o Restrict workers with  diarrhea or colds from
touching foods
o Wear foodgrade disposable gloves when handling
ready-to-eat foods	
Salmonella 
(Salmonellosis) 
o Intestinal tract of man and
animals
o Surfaces of meat and poultry
o Unpasteurized egg products
o Inadequate cooking
o Cross-contamination of  cooked foods from
raw foods by contact with common equipment
or with hands
o Keeping food at room temperature
o Storing foods in large  pots in refrigerators
o Holding foods at warm (bacterial growing)
temperatures
o Inadequate clean ing of equipment
o Inadequate reheating of cooked foods o
Cook foods to internal temperature of 165° F
o Use separate equipment for raw and cooked
products
o Cool foods in shallow  pans in refrigerators
o Keep foods at 41° F or below
o Keep foods at 140° F or above
o Reheat leftover foods to 165° F
o Clean and disinfect kitchen utensils and equipment
o Wash hands after visiting toilet and handling raw
foods of animal origin 
o Restrict workers with  diarrhea or fever from
touching foods
o Wear foodgrade disposable gloves when handling
ready-to-eat foods	
Clostridium perfringens 
(Clostridium perfringens  gastroenteritis) 
oIntestinal tract of man and
animals
o Surfaces of meat and poultry
o Soil
o Dust
o Keeping foods at room temperature
o Storing foods in large  pots in refrigerators
o Holding foods at warm (bacterial growing)
temperatures
o Workers touching cooked foods
o Inadequate reheating of cooked foods o
Cool foods rapidly
o Put foods in shallow pa ns in refrigerators
o Keep cold foods at 41° F or below
o Keep hot foods at 140° F or above
o Reheat leftover foods to 165° F
o Wash hands after going to toilet, handling raw
meat, and doing activities other than food
preparation
o Clean and disinfect kitchen equipment
o Restrict workers with diarrhea from touching
foods
o Wear foodgrade disposable gloves when handling
ready-to-eat foods	
www.state.sd.us/doh        July 1, 2004