Wisconsin Foodborne Illnesses Poster
The Foodborne Illnesses Poster is a labor law posters poster by the Wisconsin Department Of Workforce Development. This is an optional poster, so while it is recommended that you post this if it is relevant to your employees, you are not required to by the Department Of Workforce Development.
This official poster from the Wisconsin Food Code provides guidelines on foodborne illnesses.
WI All-In-One Labor Poster: Instead of printing out dozens of posters, employers can also purchase an all-in-one poster that covers both Wisconsin and Federal poster requirements by clicking here .
Reference: WI DHFS Food and Waterborne Disease Outbreak Investigation Manual 4/98 dfs-3019-0802 August 2002 NAME FOOD USUALLY INVOLVED ONSET SYMPTOMS PREVENTION Bacillus cereus A. Vomiting Type B. Diarrheal Type A. Boiled or fried rice, B. Custards, sauces, meatloaf, cereal products, refried beans, dried potatoes A. 1-6 hrs B. 4-16 hrs A. Vomiting, nausea, occasional diarrhea B. Diarrhea, abdominal cramps Do not hold prepared foods at room temperatures; refrigerate quickly after preparation; chill rapidly; keep dry food and mixes dry Clostridium botulinum (Botulism) Inadequately processed, usually home – canned low acid foods, smoked fish, cooked potatoes 2 hrs – 8 days Blurred or double vision, difficulty in swallowing speaking and breathing, dry mouth, vomiting, constipation Toxin destroyed by boiling; cook foods thoroughly; do not hold prepared foods at room temperature; do not use dented cans of food Clostridium perfringens Inadequately heated or reheated meats, meat pies, stews, gravy, sauces, refried beans 6-24 hrs Diarrhea, colic, nausea, gas Thoroughly cook food; reheat food to 165°F; do not hold prepared foods at room temperature; chill rapidly; refrigerate at 41°F or less; hold at 140°F or greater Staphylococcus aureus Ham, meat & poultry, cream filled pastries, custard, high protein leftover foods 1-8 hrs Abdominal cramps, nausea, vomiting, diarrhea, chills, headache, weakness, dizziness Cook foods thoroughly; do not hold prepared foods at room temperatures; chill rapidly; hold hot at 140°F or more; keep hands clean and skin sore- free Campylobacter jejuni Unpasteurized milk, poultry, water, raw clams 1-10 days Abdominal cramps, (bloody) diarrhea, fever, headache Cook foods thoroughly; use boiled or treated water; drink pasteurize milk Escherichia coli (Shiga-toxin) Under cooked or raw ground beef, unpasteurized milk, soft cheese, water, uncooked vegetables 10 –12 hrs Abdominal cramps, (bloody) diarrhea, fever, vomiting Cook foods thoroughly; avoid cross-contamination; clean hands and food equipment after handling raw foods; cook ground beef to 155°F Shigella Salads, cut fruit, water 12-96 hrs Diarrhea, fever, nausea, vomiting, abdominal cramps Strict cleanliness when handling food; thorough cooking; proper refrigeration Listeria Milk products, unwashed vegetables, raw or improperly processed wild and domestic meats 1 day to 3 weeks Nausea, vomiting, headache, fever, chills, backache; can cause miscarriage in pregnant women Use only pasteurized dairy products; avoid eating unwashed vegetables or raw meats; cook meats thoroughly; keep facilities clean and dry; will grow at refrigerated temperatures Salmonella (Non-typhoid) Inadequately cooked poultry, eggs or food containing them; meat, unpasteurized milk 12-72 hrs Abdominal pain, fever, nausea, headache, vomiting Thorough cooking of food to 165°F; clean hands; sanitized utensils and surfaces; prompt refrigeration; avoid cross-contamination Hepatitis A Raw shellfish, cold food fecally contaminated by infected handler, polluted water 15-50 days Fever, abdominal discomfort, nausea, jaundice Wash hands with soap; good hygiene; use foods from approved sources; cook seafood; use boiled or treated water Calicivirus (Norwalk virus) Cold food fecally contaminated by infected handler, polluted water, oysters, clams, frosting 10-51 hrs Nausea, vomiting, diarrhea, abdominal cramps, muscle aches, headaches, low- grade fever Wash hands with soap; thoroughly cook foods; chill rapidly; refrigerate at 41°F or less; hold at 140°F or greater, good hand washing practices Vibro Cholerae Raw oysters and shellfish Few hrs to 5 days Sudden onset of profuse watery diarrhea, rapid dehydration, vomiting Purchase seafood from an approved / reputable source Scrombroid Toxin (Histamine) Histamine produced by bacteria in some fish when they are time-temperature abused 1 minute to 3 hrs Flushing, headache, dizziness, burning of the mouth and throat, upper & lower gastrointestinal symptoms, rash and itching Cooking does not destroy this histamine as a result of time-temperature abuse during the harvesting process. It is important to purchase fish from a approved /reputable source Giardia lamblia Fecally contaminated fruits, produce or water 2-25 days Diarrhea, abdominal cramps, bloating, weight loss, malabsorption, infected persons may be asymptomatic Use sanitary chlorinated water supplies; food employees must practice good handwashing and personnel hygiene; wash raw produce Cryptosporidium parvum Fecally contaminated fruits, produce and water 2-12 days Profuse watery diarrhea, abdominal cramps, nausea, low grade fever, anorexia, vomiting Food employees must practice good handwashing and personnel hygiene; wash raw produce, use a sanitary water supply Foodborne Illnesses Wisconsin Food Code Fact Sheet #18
Other Wisconsin Labor Law Posters 4 PDFS
There are an additional nineteen optional and mandatory Wisconsin labor law posters that may be relevant to your business. Be sure to also print all relevant state labor law posters, as well as all mandatory federal labor law posters.
- Original poster PDF https://datcp.wi.gov/Documents/FoodborneIllness.pdf , updated April 2020
- Wisconsin Labor Law Posters at http://dwd.wisconsin.gov/dwd/posters.htm
- Wisconsin Department Of Workforce Development
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