| A | B |
|---|
| Campylobacter | Sterilize raw foods at the plants, pasteurization, and improving safe food handling practices in kitchens |
| Listeria | Thoroughly cook raw food from animal sources, such as beef, pork, or poultry.; Wash raw vegetables thoroughly before eating; and Keep uncooked meats separate from vegetables and from cooked foods and ready-to-eat foods |
| Staphylococcus | Home made or processed foods need to be properly stored; when preparing foods, remember to prepare foods under sanitary conditions; if food is to be stored longer than two hours, keep hot foods hot (over 140°F) and cold foods cold (40°F or under). |
| Employee hygiene | Always wash hands with warm, soapy water; if your hands have any kind of skin abrasion or infection, always use clean disposable gloves; and keep cutting boards clean |
| Salmonella | Do not eat raw or undercooked eggs, poultry, or meat.; avoid cross contamination of foods; and wash hands after contact with animal feces and/or reptiles |
| Botulism | Home canned products need to use higher level acids, follow strict hygienic procedures, and prepare foods using high temperatures. |
| E coli | rink only pasteurized milk, juice, or cider; wash fruits and vegetables under running water, especially those that will not be cooked; and cook all ground beef and hamburger thoroughly |
| Antibiotics in food | Increased regulations; over-use promotes emergence of resistant bacteria; and regulated usages to minimize residues in the human food chain |
| Norovirus | Carefully wash fruits and vegetables, and steam oysters before eating them; Frequently wash your hands, especially after toilet visits and changing diapers and before eating or preparing food; and Thoroughly clean and disinfect contaminated surfaces immediately after an episode of illness |
| Rodent control | Clean area, remove trash and bait |
| Metal contamination in ground beef | Use magnets and maintain equipment |
| Cross Contamination problems | Clean area between food products. Do not handle cooked products after handling uncooked products |
