Level 2 Food Safety in Catering Food Safety Hazards part 1 | Seite 21

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y pathogenic micro-organisms and or their toxins. Characterised by cation of the organism within the food to cause illness.

Food

Typical Symptoms
Diarrhoea often bloody, abdominal pain, nausea and pain

Average onset time
48-60 hours

, meat, milk ed water

ially mince) eat, raw reated

Abdominal pain, fever, 12-24 hours or longer diarrhoea, vomiting, kidney damage or failure

Symptoms like ‘flu’

1-70 days

e form ed milk, ables and

and salad

Diarrhoea, sometimes bloody, fever, abdominal pain and vomiting

1-7 days