Food Safety Infosheet Highlights: - It’s not just cute baby poop; Norovirus, Shigella and Salmonella can be passed through poop (even baby poop) to food and cause illnesses. - In 2007 an outbreak of foodborne illness, leading to 4 hospitalizations, was linked to an employee changing the diaper of a diarrhea-stricken toddler in the kitchen of a Maryland Chuck E. Cheese.

Food Safety Infosheet Highlights: - 7 of 21 linked cases required hospitalization - Shigella  is shed in the poop of infected individuals and for up to two weeks after symptoms have ended. Handwashing is a risk control factor.

Food saftety infosheet highlights: -Have a thermometer in your fridge and freezer -Have a tip-sensitive digital thermometer ready to check foods -Have items that don’t require refrigeration and can be eaten cold or heated on the outdoor grill -Don’t store food that requires temperature control outside as thaw/ freeze potential is high

Food Safety Infosheet Highlights: -Community dinners can be great fundraisers but because they may be held at temporary sites and staffed by volunteers special precautions are needed. -BBQ plates prepared by volunteers likely contained Salmonella. -14 individuals who ate the BBQ plates were hospitalized with symptoms including abdominal cramping, diarrhea and vomiting.

Food Safety Infosheet Highlights: -  Fairbank Farms recalls over 500,000 lbs of ground beef in CT, MD, VA, NC, MA, NY, NJ and PA; NH and NY deaths linked to the beef, at least 26 others ill. - The meat juices created from thawing a frozen product like ground beef can transfer pathogens to other foods.

Food Safety Infosheet Highlights: - Ground beef has been linked to at least 16 outbreaks since 2007. - In 2009, This pathogen led to the recall of beef from nearly 3,000 grocers in 41 states. - Cook all ground beef to 155°F for 15 seconds or 160°F for an instant kill.

The manual elaborates the food safety information provided in the WHO Five Keys to Safer Food poster and suggests ways to communicate the message. The manual also provides tips on how to adapt the training programme for different target groups (e.g. professional food handlers, consumers, children and women).

Food Safety Infosheet Highlights: - Cover your nose and mouth with a tissue when you cough or sneeze. Throw the tissue in the trash after you use it. - If you are sick with flu-like symptoms, stay home for at least 24 hours after your fever is gone. Keep away from others as much as possible.

Food Safety Infosheet Highlights: - 20 patrons of A&R Barbecue  ill, at least 2 hospitalized. - As of August 10, Food that caused the outbreak is unknown. - Outbreaks can result in restaurant closures, loss of wages and lawsuits.