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Thank you to the following people and organizations for their time, effort, and dedication to creating this sixth edition.  \nCurt Archambault, Jack In The Box  \nPetra Balli, ARAMARK Kelly Blakely, Valero Robert Brown, Whole Foods  \nNancy Caldarola, Concept Associates Inc.  \nDon Culver, Army and Air Force Exchange Service Ana De La Torre, Santa Paula Oil Corp. dba To Go Stores  \nClaudia Diez, University of Minnesota Jeff Drozdowski, Little Caesars  \nShannon Flynn, Potbelly Sandwich Works Kendra Kauppi, University of Minnesota Linda Kender, Johnson & Wales University Mahmood Khan, Virginia Tech  \nGeoff Luebkemann, Florida Restaurant and Lodging Association Dave McNinch, Washoe County District Health Department Mark Miklos, Waffle House  \nEric Moore, ARAMARK  \nMichael Pozit, Integrated Food Service Consulting Corp.  \nAngela Sanchez, CKE Restaurants  \nVictoria Sánchez Martínez, New Mexico Restaurant Association Mary L Sandford, Burger King Corporation  \nEdward Sherwin, Sherwin Food Safety Allison Straley, WESCO, Inc.  \nAlan Tart, U. S. Food and Drug Administration Cameron Underwood, Valero  \nWanda Vinson, Long John Silver’s Justin Waldrep, RaceTrac  \nBrian Wickman, Compass Group North America  \nBoskovich Farms, Inc.  \nCenters for Disease Control and Prevention Le Cordon Bleu College of Culinary Arts Chicago  \nchapter 2  \nForms of Contamination  \nChapter 2 Forms of Contamination 2.1  \nBiological, Chemical, and Physical Contaminants Deliberate Contamination Responding toa Food Allergens  \nof Food Foodborne-Illness Outbreak  \n—How Contamination —Viruses Happens —Parasites  \n—Biological Contamination —Fungi  \n—Symptoms of —Biological Toxins Foodborne Illness —Chemical Contaminants  \n—Bacteria —Physical Contaminants  \n—Allergy Symptoms  \n—Common Food Allergens  \n—Preventing Allergic Reactions  \nShigella Outbreak  \nSixteen guests and three catering hall staff got sick with Shigella spp. The guests were part of a large group of National Guard veterans at a reunion. They ate at a large and popular catering hall located in the southeastern United States.  \nWithin one to three days after the catered event, reports began to come into the local regulatory authority. T","cbCaiiqotg0BOrT0","https://ap.wps.com/l/cbCaiiqotg0BOrT0","pdf",1615943,32,"English","# Chapter 2 Forms of Contamination\n## Biological, Chemical, and Physical Contaminants\n## Deliberate Contamination of Food\n## Responding toa Foodborne-Illness Outbreak\n## Food Allergens","[{\"question\":\"Chapter 2 如何定义“contamination（污染）”？\",\"answer\":\"污染是指食物中存在有害物质的现象。这些物质可以是生物、化学或物理类别。\"},{\"question\":\"生物、化学和物理污染分别对应哪些风险点？\",\"answer\":\"本章按生物、化学、物理三类说明污染来源与危害，并强调多数污染都会导致食源性疾病。\"},{\"question\":\"文中以志贺菌暴发的案例说明了哪些预防改进？\",\"answer\":\"案例表明在就餐后的1到3天出现症状并上报监管部门。随后通过与监管机构协作调整人员生病时的处理程序，并启动以正确洗手为核心的强化培训计划。\"}]","ServSafe Manager Book - Chapter 2 - Forms of Contamination | PDF",1790924884,81]