b'What is Foodborne Illness?Biological ContaminationBiological hazards also known as germs are everywhere around us.H ookwormsWhile some bacteria are beneficial, others arent. Thats why biological hazards are the most common cause of foodborne illness. These invisible organisms come in three types: parasites, bacteria, and viruses. Parasites are tiny worms that live in certain types of food. Its usually meat, but parasites can also be found in water. You can kill parasites by freezing, or by cooking food to the correct temperatures. Avoiding parasites: Cook all meat to the proper temperatures. If youre preparing a raw dish like sushi, make sure you use fishthat has been treated to kill parasites. Make sure the water you use is from an approved source.Viruses are tiny organisms that are spread from person to person and can make you sick. Unlike parasites, these nasty germs are not destroyed by freezing. Common germs like the cold virus and more serious diseases like influenza are both viruses that are transmittedI nfluenza vIruswhen a sick person coughs or sneezes. Sometimes a sick person might cough or sneeze directly onto food. Other times, sick people cough or sneeze on their hands and then either dont wash them at all, or dont wash them well enough to remove the germs.Another time when hand-washing is critical is after using the restroom. Certain viruses like Hepatitis A and Norovirus can be spread through whats called the fecal-oral route of transmission. This unfortunate way of spreading diseases occurs when people do not clean their hands well enough after contact with feces. Always follow proper hand washing guidelines to keep food safe.Three tips to avoid spreading viruses: Dont touch ready-to-eat food with your bare hands onlyhandle it when wearing gloves or using utensils. Do not come to work if you have a fever, if you are vomiting, or if you are experiencing diarrhea. After using the toilet, wash your hands twice: first in the restroom, then once again when you getback to the kitchenthere could be germs lingering on the door handles of the restroom facilities.escHerIcHIa - colIBacteria are germs that are found everywhere. They can be transferred to food from sources like animals, other people, raw meat, or dirty utensils, and they can grow on food any time it is not kept at a safe temperature. The FDA calls the temperature range between 41 F and 135 F the Danger Zone. Bacteria is more likely to grow in this temperature range than in colder or hotter environments; make sure all Potentially Hazardous Foods are kept out of the Danger Zone. Potentially Hazardous Foods, or PHFs, are certain kinds of foods that are more likely than others to grow dangerous bacteria.eFoodHhandlers.com 1 111'