[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"detail-sidebar-cat-0-en-105":3,"doc-seo-496029-105":59,"doc-detail-496029-en":131},{"code":4,"msg":5,"data":6},0,"success",[7,13,18,23,28,33,38,43,48,51,55],{"id":8,"doc_module":4,"doc_module_name":9,"category_name":10,"show_sort_weight":11,"slug":12},1,"Document","Story & Novel",90,"story-novel",{"id":14,"doc_module":4,"doc_module_name":9,"category_name":15,"show_sort_weight":16,"slug":17},2,"Literature",80,"literature",{"id":19,"doc_module":4,"doc_module_name":9,"category_name":20,"show_sort_weight":21,"slug":22},4,"Exam",70,"exam",{"id":24,"doc_module":4,"doc_module_name":9,"category_name":25,"show_sort_weight":26,"slug":27},5,"Comic",60,"comic",{"id":29,"doc_module":4,"doc_module_name":9,"category_name":30,"show_sort_weight":31,"slug":32},6,"Technology",50,"technology",{"id":34,"doc_module":4,"doc_module_name":9,"category_name":35,"show_sort_weight":36,"slug":37},7,"Healthcare",40,"healthcare",{"id":39,"doc_module":4,"doc_module_name":9,"category_name":40,"show_sort_weight":41,"slug":42},8,"Research & Report",30,"research-report",{"id":44,"doc_module":4,"doc_module_name":9,"category_name":45,"show_sort_weight":46,"slug":47},9,"Religion & Spirituality",20,"religion-spirituality",{"id":46,"doc_module":4,"doc_module_name":9,"category_name":49,"show_sort_weight":46,"slug":50},"World Cup","world-cup",{"id":52,"doc_module":4,"doc_module_name":9,"category_name":53,"show_sort_weight":52,"slug":54},10,"Lifestyle","lifestyle",{"id":56,"doc_module":4,"doc_module_name":9,"category_name":57,"show_sort_weight":24,"slug":58},19,"General","general",{"code":4,"msg":60,"data":61},"ok",{"site_id":62,"language":63,"slug":64,"title":65,"keywords":66,"description":67,"schema_data":68,"social_meta":124,"head_meta":126,"extra_data":128,"updated_unix":130},105,"en","food-safety-job-aids-foodborne-illness-chart","Food Safety Job Aids - Foodborne Illness Chart","","Food Safety job aids compiled for printing and use in an establishment, designed to support employee discussion and on-site reference. The materials include key safety charts and checklists, featuring a detailed Foodborne Illness Chart with common bacterial illnesses. For each illness, the aid summarizes incubation periods, typical symptoms, likely sources and implicated foods, and practical control measures for prevention, safe handling, temperature management, and avoiding cross-contamination.",{"@graph":69,"@context":123},[70,84,106],{"@type":71,"itemListElement":72},"BreadcrumbList",[73,77,79,82],{"item":74,"name":75,"@type":76,"position":8},"https://docshare.wps.com","Home","ListItem",{"item":78,"name":9,"@type":76,"position":14},"https://docshare.wps.com/document/",{"item":80,"name":35,"@type":76,"position":81},"https://docshare.wps.com/document/healthcare/",3,{"item":83,"name":65,"@type":76,"position":19},"https://docshare.wps.com/document/food-safety-job-aids-foodborne-illness-chart/496029/",{"url":83,"name":65,"@type":85,"image":86,"author":91,"headline":65,"publisher":94,"fileFormat":97,"inLanguage":63,"description":67,"dateModified":98,"datePublished":99,"encodingFormat":97,"isAccessibleForFree":100,"interactionStatistic":101},"DigitalDocument",{"url":87,"@type":88,"width":89,"height":90},"https://docshare.wps.com/thumbnails/food-safety-job-aids-foodborne-illness-chart/496029.png","ImageObject",300,407,{"name":92,"@type":93},"hdkawk","Person",{"url":74,"name":95,"@type":96},"DocShare","Organization","application/pdf","2026-11-05","2026-10-02",true,{"@type":102,"interactionType":103,"userInteractionCount":105},"InteractionCounter",{"@type":104},"ViewAction",11,{"@type":107,"mainEntity":108},"FAQPage",[109,115,119],{"name":110,"@type":111,"acceptedAnswer":112},"What is the purpose of these Food Safety job aids?","Question",{"text":113,"@type":114},"To provide printable, on-site reference materials for Food Safety training, employee discussions during staff meetings, and quick guidance for safe food practices.","Answer",{"name":116,"@type":111,"acceptedAnswer":117},"What information does the Foodborne Illness Chart include?",{"text":118,"@type":114},"It summarizes typical incubation periods and symptoms, identifies sources and main implicated foods, and lists control measures to help prevent illness.",{"name":120,"@type":111,"acceptedAnswer":121},"Which prevention actions are emphasized across the control measures?",{"text":122,"@type":114},"Cook and hold foods to required temperatures, cool properly, refrigerate at proper temperatures, avoid cross-contamination, and maintain good personal hygiene.","https://schema.org",{"og:url":83,"og:type":125,"og:title":65,"og:site_name":95,"og:description":67},"article",{"robots":127,"canonical":83},"index,follow",{"doc_id":129,"site_id":62},496029,1791289196,{"code":4,"msg":5,"data":132},{"doc_id":129,"user_id":133,"nickname":92,"user_avatar":134,"doc_module":4,"category_id":34,"category_name":35,"doc_title":65,"doc_description":67,"doc_content":135,"file_id":136,"file_url":137,"file_type":138,"file_size":139,"view_count":105,"is_deleted":4,"is_public":8,"is_downloadable":8,"audit_status":8,"page_count":140,"language":141,"language_code":63,"site_id":62,"html_lang":63,"table_of_contents":142,"faqs":143,"seo_title":144,"seo_description":67,"update_tm":145,"read_time":146,"preview_page_count":4},3985747859855,"https://ap-avatar.wpscdn.com/davatar_276721f389ce27ea32af1340a28f341c","Food Safety Job Aids  \nThe following job aids are included in the Food Safety training so that you can print them out and use them in your establishment. Some you may want to distribute to employees for discussion at regularly scheduled staff meetings, or you can post them on-site for employees to read. Others you can use as reference.  \nThe following job aids are included:  \nFoodborne Illness Chart  \nFAT TOM Chart  \nTemperature Danger Zone  \npH Scale  \nThe Five Steps for Proper Hand Washing  \nGood Personal Hygiene Habits Checklist  \nGeneral Guidelines for the Effective Use of Chlorine, Iodine, and Quats  \nBasic Safety Procedures in the Kitchen  \nHow to Use a Thermometer  \nSafe Time and Internal Temperature Requirements for Cooked Foods  \nAdditional Safe Receiving Temperatures for Foods  \nTwo-Stage Cool Down Process  \nHACCP Forms  \nFoodborne Illness Chart  \nFOODBORNE ILLNESSES CAUSED BY BACTERIA  \n\n| FOODBORNE ILLNESS AND DISEASE CAUSING AGENT | INCUBATION AND TYPICAL SYMPTOMS | SOURCE | CONTROL MEASURES |\n| --- | --- | --- | --- |\n| Bacillus Cereus\u003Cbr>Gastroenteritis\u003Cbr>Bacillus cereus. | Incubation period: 1 to 12 hours\u003Cbr>Symptoms: The bacteria can cause two different toxins, resulting in two different symptoms: One to six hours in cases where vomiting is present and where diarrhea is predominant;\u003Cbr>six to 12 hours, may also cause nausea. | Bacillus cereus is a bacterium that can be found in starchy foods, especially rice and rice dishes allowed to sit for over four hours in the Temperature Danger Zone. Often found in soil and dust.\u003Cbr>Main implicated foods: starchy foods such as rice, pasta, and potatoes; cooked vegetables, milk products and meat products. | • Cook and hold foods to required temperatures.\u003Cbr>• Cool properly\u003Cbr>• Avoid crosscontamination |\n| Botulism\u003Cbr>Clostridium botulinum\u003Cbr>spore forming, bacteria | Incubation period:12 to 36 hours, with a range of one to 10 days, depending on dose ingested\u003Cbr>Symptoms include nausea, vomiting, fatigue, double vision, difficulty in breathing and swallowing. | Clostridium botulinum is found in soil and water.\u003Cbr>Main implicated foods:\u003Cbr>Canned foods (especially those canned in the home), ROP, MAP and Sous Vide foods; untreated garlic-and-oil mixtures. | •Properly can foods\u003Cbr>•Cook foods thoroughly\u003Cbr>•Refrigerate at proper temperatures. |\n| Clostridium Perfringens Gastroenteritis\u003Cbr>Clostridium perfringens spore-forming bacteria | Incubation period: Six to 24 hours; typically 10 to 12 hours\u003Cbr>Symptoms include abdominal pain, diarrhea, sometimes nausea and vomiting. | Clostridium perfringens is a bacterium found in the intestines of an infected person and in animals and soil.\u003Cbr>Main implicated foods: Contamination from improperly cooked meat and poultry products, stews, gravies, and sauces. | •Practice good personal hygiene.\u003Cbr>•Chill foods rapidly.\u003Cbr>•Hold-hot foods at 135oF or above. |\n\n\n| Hemorrhagic Colitis\u003Cbr>Enterohemorrhagic Shiga toxin-producing Escherichia coli (EHEC) 0157:H7\u003Cbr>026H11\u003Cbr>0111:H8\u003Cbr>O158:NM | Incubation period: Three\u003Cbr>to eight days, with a median of three to four days.\u003Cbr>May be asymptomatic, but associated with bloody stool, stomach cramps, and in extreme cases kidney failure. | EHEC are bacteria that can be found in the intestinal tract of cattle.\u003Cbr>Main implicated foods:\u003Cbr>Undercooked ground beef and contaminated produce. | •Exclude infected worker from the food establishment.\u003Cbr>•Cook to proper internal temperature—especially ground beef.\u003Cbr>• Avoid raw and cooked cross-contamination.\u003Cbr>•Practice good personal hygiene. |\n| --- | --- | --- | --- |\n| Listeriosis\u003Cbr>Listeria monocytogenes | Incubation period: One day to 3 weeks.\u003Cbr>High-risk populations, especially pregnant women, are vulnerable.\u003Cbr>Pregnant women may miscarriage; newborns may contract pneumonia, meningitis, or sepsis. | Listeriosis is a bacterial infection of the intestinal tract. It is caused by Listeria monocytogenes which is commonly found in cool, moist environme","cbCaife4N1YraTUc","https://ap.wps.com/l/cbCaife4N1YraTUc","pdf",529416,27,"English","# Food Safety Job Aids\n## Included Job Aids\n## Foodborne Illness Chart\n### Foodborne Illnesses Caused by Bacteria","[{\"question\":\"What is the purpose of these Food Safety job aids?\",\"answer\":\"To provide printable, on-site reference materials for Food Safety training, employee discussions during staff meetings, and quick guidance for safe food practices.\"},{\"question\":\"What information does the Foodborne Illness Chart include?\",\"answer\":\"It summarizes typical incubation periods and symptoms, identifies sources and main implicated foods, and lists control measures to help prevent illness.\"},{\"question\":\"Which prevention actions are emphasized across the control measures?\",\"answer\":\"Cook and hold foods to required temperatures, cool properly, refrigerate at proper temperatures, avoid cross-contamination, and maintain good personal hygiene.\"}]","Food Safety Job Aids - Foodborne Illness Chart | PDF",1790926490,68]