Big Six Pathogens

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Big Six Pathogens

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What are some common symptoms of salmonellosis, the illness caused by the Nontyphoidal Salmonella bacteria?

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Which of these measures can prevent the Big Six Pathogen Shigella spp from making people sick?

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What are some foods commonly linked with Shigella spp?

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What should you do if a food handler has been diagnosed with an illness caused by one of these pathogens?

• Hepatitis A
• Salmonella Typhi

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Norovirus can spread easily in a self-service area when guests use dirty plates and utensils to refill. What can you do to prevent this?

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What symptom in a food handler requires you to exclude them from the operation when diagnosed with an illness caused by one of these pathogens?

• Norovirus
• Shigella spp.
• Nontyphoidal Salmonella
• Shiga toxin-producing E. coli (STEC)

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You must report to your regulatory authority when a food handler is diagnosed with what kind of illness?

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What are some common symptoms of Typhoid Fever, the illness caused by the Salmonella Typhi bacteria?

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What must you do if a food handler is diagnosed with an illness caused by one of these pathogens?

• Norovirus
• Hepatitis A
• Shigella spp.
• Salmonella Typhi
• Nontyphoidal Salmonella
• Shiga-toxin producing E. coli (STEC)

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Which foods have been linked to Shiga Toxin Producing E. coli?

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How can Salmonella Typhi be prevented?

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What are some ways that Hepatitis A can be prevented?

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Which of these dangerous foodborne bacteria are NOT Big Six Pathogens?

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The onset time for symptoms of Hepatitis A is slow and symptoms may take weeks to appear. Which of these are symptoms of the illness caused by the Hepatitis A virus?

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Which of these dangerous bacteria are NOT Big Six Pathogens?

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Which of these are ways to prevent the Big Six Pathogen Hepatitis A from making people sick?

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Food handlers must also tell managers when they have been diagnosed with an illness from one or these pathogens?

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A food handler diagnosed with most of the big six pathogens does NOT need to be excluded unless they are vomiting or have diarrhea. Which Big Six Pathogen diagnosis requires excluding, even without symptoms?

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A food handler with an illness caused by what pathogen requires that you exclude them from the operation?

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What illnesses must an employee report they have been diagnosed with?

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Where does Shiga Toxin Producing E. coli come from?

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Which of these are symptoms of salmonellosis, the illness caused by the Big Six Pathogen Nontyphoidal Salmonella?

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How is Shigella spp transferred?

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Where does shigella spp come from?

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When a food handler has been diagnosed with an illness caused by a Big Six Pathogen, who should you consult to determine if they should be excluded from the operation or restricted from working with exposed food, utensils, and equipment?

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What should you do if a food handler is vomiting, has diarrhea, or has been diagnosed with an illness caused by a Big Six Pathogen?

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What are some common symptoms of Norovirus?

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Food handlers must tell managers when they have been diagnosed with an illness caused by which of these pathogens?

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Where does Nontyphoidal Salmonella come from?

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Staff must report to you if they’re sickened by a Big Six Pathogen. And you must report it to your regulatory authority.

• Norovirus
• Hepatitis A
• Shigella spp.
• Salmonella Typhi
• Nontyphoidal Salmonella
• Shiga-toxin producing E. coli (STEC)

Which Big Six Pathogens also require that your staff report to you if someone they live with has been sickened?

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Which is an example of how a “carrier” can appear healthy but spread illness to others without knowing?

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Which statement is true about the illness caused by Shiga Toxin-Producing E. coli bacteria?

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What do Norovirus and Hepatitis A have in common?

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What are some ways that norovirus is transmitted?

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When a food handler has been restricted or excluded due to illness caused by a Big Six Pathogen, why should you consult with your regulatory authority and the medical practitioner to determine when they can return to the operation or work with food?

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Which of these are symptoms are possible with illness caused by the Shiga Toxin Producing E. coli bacteria?

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What foods have been linked to Salmonella Typhi?

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How can Shiga Toxin Producing E. coli be prevented from causing illness?

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What are the Big Six Pathogens?

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Which virus is included in the FDA’s list of Big Six Pathogens?

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Norovirus is responsible for 58% of all reported foodborne illness cases and is the most contagious foodborne pathogen. How is Norovirus transmitted from person to person?

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Which is true about Hepatitis A?

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Staff must tell you if they live with someone who has been diagnosed with the following illnesses except?

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Norovirus and Hepatitis A are the only two viruses on the FDA’s list of Big Six Pathogens. How can Norovirus be transmitted differently than Hepatitis A?

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Which of the Big Six Pathogens are bacteria?

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Where does Salmonella Typhi come from?

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What foods have been linked with the bacteria nontyphoidal salmonella?

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Which of these measures can prevent the Shigella spp bacteria from causing illness?

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What should you do if a food handler is vomiting or has diarrhea and has been diagnosed with an illness caused by a Big Six Pathogen?

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What must a food handler do if diagnosed with an illness caused by one of these pathogens?

• Norovirus
• Hepatitis A
• Shigella spp.
• Salmonella Typhi
• Nontyphoidal Salmonella
• Shiga-toxin producing E. coli (STEC)

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Which of these are symptoms of Typhoid Fever, the illness caused by the Big Six Pathogen Salmonella Typhi?

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What are some common symptoms of the illness caused by the Shigella spp bacteria?

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When a food handler has been restricted or excluded due to illness caused by a Big Six Pathogen, who will determine when they can safely return to the operation or work with food?

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These are some common symptoms of illness caused by the Big Six Pathogen Hepatitis A:

• Nausea
• Jaundice
• Vomiting
• Diarrhea
• Fever (mild)
• Poor appetite
• Tea coloured urine
• Abdominal discomfort
• Fatigue or general weakness

What is the onset time for Hepatitis A?

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What are some foods commonly linked with Hepatitis A?

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What is Nontyphoidal Salmonella?

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Exclude the food handler from the operation if they have an illness and symptoms caused by one of these pathogens?

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Which is required if any worker has an illness due to any of the big six pathogens?