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Every food service worker needs to know the enemy—because foodborne illness doesn’t just harm customers, it can shut down businesses. The FDA has identified six highly contagious pathogens known as the Big 6. They’re aggressive, common, and preventable. Meet the Big 6 These six pathogens are responsible
The Big 6
Clinical Name: Norovirus Common Name: Stomach bug or stomach flu (not related to influenza) What Is Norovirus? Norovirus is a highly contagious virus that causes acute gastroenteritis—an inflammation of the stomach and intestines. It leads to vomiting and diarrhea, and is the leading cause of foodborne illness in the
The Big 9
Milk allergy is among the most common food allergies, particularly in infants and young children. It involves an IgE-mediated immune response to milk proteins and can range from mild symptoms to life-threatening anaphylaxis. While many children may outgrow it, others carry the allergy into adulthood. For foodservice professionals, strict vigilance
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Food safety begins the moment ingredients arrive at your door. If you're not watching temps, checking quality, or storing properly, you're setting yourself—and your customers—up for risk. Safe receiving and proper cold storage are non-negotiable for any food service operation. The Receiving Line is
The Big 6
Clinical Name: Shiga toxin-producing Escherichia coli Common Name: E. coli (STEC) What Is STEC? Shiga toxin-producing Escherichia coli (STEC) are a group of E. coli bacteria that can cause severe foodborne illness. While many strains of E. coli are harmless and even beneficial, STEC produce powerful toxins that can lead
The Big 9
Tree nut allergies are one of the top nine food allergens and present a serious health risk to consumers. Though affecting roughly 1% of the U.S. population, tree nuts are a leading cause of severe allergic reactions, particularly in teens and adults. For foodservice professionals, understanding these risks and
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Before gloves, before sanitizers, before any food hits the plate—there’s handwashing. It’s the single most effective step in preventing the spread of foodborne illness. For food service workers, consistent and correct handwashing isn’t just hygiene—it’s hazard control. Why Handwashing Matters * Dirty hands can transmit
The Big 6
Clinical Name: Shigella spp. Common Name: Shigellosis What Is Shigella? Shigella is a group of bacteria that cause an infection known as shigellosis. These bacteria are transmitted through fecal-oral contact—either from contaminated food or water, or direct person-to-person contact. Only a small number of Shigella bacteria are needed to
The Big 9
Peanut allergies are among the most prevalent and potentially severe food allergies, particularly in children. Understanding the implications of peanut allergies is crucial for foodservice professionals committed to ensuring customer safety and maintaining compliance with food safety regulations. The Prevalence and Persistence of Peanut Allergies Peanut allergies have seen a
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In the kitchen, precision matters—and when it comes to food temperatures, it could mean the difference between safety and illness. Improper cooking or inaccurate thermometer readings are common culprits in foodborne outbreaks. This guide ensures your team is equipped to measure correctly, cook thoroughly, and serve safely. Why Temperature
The Big 6
Clinical Name: Salmonella enterica serotype Typhi Common Name: Typhoid Fever What Is Salmonella Typhi? Salmonella enterica serotype Typhi is a human-specific bacterium that causes typhoid fever—a serious systemic illness transmitted through ingestion of food or water contaminated with fecal matter from infected individuals. Unlike other Salmonella species, S. Typhi
The Big 9
Food allergies are a growing concern in today's world, affecting millions of people across the globe. From children to adults, the severity of food allergies varies, but one thing is clear: they can be life-threatening. In the United States, there are nine major allergens responsible for 90% of