Question

What five pathogens make food employees excluded from working at the food service facility?

Answer 1

Norovirus, Salmonella, Clostridium perfringens, Campylobacter, and Staphylococcus aureus are the five pathogens that can cause food employees to be excluded from working at a food service facility.

Step-by-step explanation:

The top five pathogens that can make food employees excluded from working at a food service facility include:

1. Norovirus: This virus causes gastrointestinal illness and is highly contagious.
2. Salmonella: This bacterium is commonly found in raw or undercooked foods, such as meat and poultry, and can cause food poisoning.
3. Clostridium perfringens: This bacterium is often found in cooked foods that are left at room temperature for too long, and can cause abdominal pain and diarrhea.
4. Campylobacter: This bacterium is commonly found in raw or undercooked poultry and causes symptoms like diarrhea and fever.
5. Staphylococcus aureus: This bacterium can produce toxins in food, causing symptoms like nausea, vomiting, and abdominal cramps.