1. Auguste Escoffier School of Culinary Arts
Flash Cards
Most important prevention measures
Controlling time & temperature
Preventing cross-contamination
Practicing personal hygiene
Purchasing from approved
reputable suppliers
Virus – Hepatitis A Source: Feces
Foods
Ready-to-eat
Shellfish from contaminated H2O
Symptoms
Fever, weakness, nausea, pain, jaundice
Prevention
Hygiene, send employees home, reputable suppliers for shellfish