Shigella bacteria can cause diarrhea, fever, and stomach pain. Shigella spread very easily when a person eats food or drinks water contaminated with poop from an infected person.
Food prepared by someone infected with Shigella can become contaminated and make other people sick.
Shigella outbreaks have been linked to contaminated foods prepared by sick food workers. Foodborne Shigella outbreaks usually happen because a food worker who has a Shigella infection:
- Stays on the job while sick,
- Does not wash their hands properly after using the toilet, and
- Directly touches food with their bare hands.
What step should be taken if a manager suspects a foodborne illness outbreak?
Steps in a Foodborne Outbreak Investigation.
Detect Outbreak. Detect a possible outbreak by monitoring for reported illnesses nationwide. ... .
Find Illnesses. Define who will be included in the outbreak and find additional illnesses. ... .
Generate Hypotheses. ... .
Test Hypotheses. ... .
Solve Outbreak. ... .
Control Outbreak. ... .
Decide End of Outbreak..
What should a manager of a quick service operation do if a food handler reports having a sore throat and a fever quizlet?
What should a manager of a quick-service operation do if a food handler reports having a sore throat and a fever? Restrict the food handler from working with food.
What must the person in charge do when a food handler has been diagnosed with a disease caused by enterohemorrhagic and Shiga toxin producing E coli?
or other Enterohemorrhagic or Shiga toxin-producing E. coli, by eating or serving food that was implicated in a foodborne illness outbreak or if residing with a diagnosed individual. Ask the food employee to stop work immediately and leave the food establishment.
What should foodservice operators do to prevent customer illness from Shigella spp?
Prevention of Shigella spp.
Hands should be thoroughly washed after using the restroom and before preparing food. Since Shigella spp. is a bacteria, it can be destroyed during the cooking process, so it is imperative to cook foods to the required minimum internal temperature.