The bacteria are often in a persons feces for weeks after symptoms have ended

The bacteria are often in a persons feces for weeks

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amount of bacteria eaten. The bacteria are often in a person’s feces for weeks after symptoms have ended. Salmonella Typhi: Eating only a small amount of these bacteria can make a person s i ck. The bacteria are often in a person’s feces for weeks after symptoms have ended. Shigella spp: found in the feces of humans with shigellosis. Found in : eat contaminated food or water. Flies can also transfer the bacteria from feces to food. Eating only a small amount of these bacteria can make a person sick. High levels of the bacteria are often in a person’s feces for weeks after symptoms have ended. Staphylococcus aureus: can be found in humans—particularly in the hair, nose, throat, and infected cuts. If allowed to grow to large numbers in food, the bacteria can produce toxins that cause the illness when eaten. Because cooking cannot destroy these toxins, preventing bacterial growth is critical. The bacteria is pronounced: VIB-ree-o vul-NIF-ih-kus. These bacteria are found in the waters where shellfish are harvested. They can grow very rapidly at temperatures in the middle of the temperature danger zone. People with chronic illnesses (such as diabetes or cirrhosis) who become sick from these bacteria may get primary septicemia, a severe illness that can lead to death. CH 9 Floors walls ceiling: • You may need to consult your local regulatory agency before making changes to your operation, including the facility or equipment • Once installed, flooring, walls, and ceilings must be regularly maintained. Replace missing or broken ceiling tiles. Do the same for flooring. Repair all holes in walls. • Coving is a curved, sealed edge between a floor and a wall. It gets rid of sharp corners or gaps that are hard to clean. Coving should be glued tightly to the wall to get rid of hiding places for insects. This also protects the wall from moisture. • If standing water occurs due to spraying or when flushing the floors during cleaning, remove the water as quickly as possible Equipment: Foodservice equipment must meet certain standards if it will come in contact with food. NSF is an organization that creates these national standards. NSF is accredited by the American National Standards Institute (ANSI). • NSF/ANSI standards for food equipment require that it be nonabsorbent, smooth, and corrosion resistant. Food equipment must also be easy to clean, durable, and resistant to damage. Installing equipment
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Floor mounted equipment: Legs are 6 inches or 15 cm high. Sealed to masonry base Tabletop equipment: 4 in off floor or sealed to countertop Stationary equipment should be easy to clean and easy to clean around. • When installing equipment , follow the manufacturer’s recommendations. Also, check with your regulatory authority for requirements.
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  • Fall '19
  • Drinking water, Tap water

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