Food Safety EDU

Food Safety Certification Study Information


Posted on September 29th, 2019

  1. Salmonellosis= Salmonella
  2. Incubation Time= 6 to 72 hours (usually 12 - 36 hours)
  3. Duration of Illness= 1-2 days or longer, depending
  4. Symptoms= Abdominal pain, headache, fever, diarrhea, sometimes vomiting. Dehydration may be severe, especially in infants and the elderly
  5. Source= Domestic/Wild Animals, and Humans (especially as carriers in intestinal tract)
  6. Foods Involved= Poultry, Meats, Fish, Shrimp, Sliced Melons, Sliced Tomatoes, Milk, Shell Eggs, Egg Custards and Sauces, and other protein foods.
  7. Spore Former= NO  
  8. Prevention= Avoid Cross Contamination, refrigerate food, thoroughly cook poultry to at least 165*F for 15 seconds and other foods to minimum safe internal temperatures. Practice good personal hygiene, ensure proper cooling within 6 hours - 2 hours to 70*F & 4 hours to 41*F civilian (4 hours 2/2 USCG) 
  9. Type of Illness= Infection

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