Get the free Botulism, Foodborne - Alaska Department of Health and ... - dhss alaska

Alaska.gov/dph/Epi/Documents/pubs/mmm/MMMChapterBo Note CDC Botulism Duty Officer may be consulted through the CDC/EOC 770-488-7100. Pdf Reporting Requirements SOE nurses for every release of BAT send a fax to CDC s Botulism Program 404639-2205. AK STARS Enter all confirmed and probable cases. NORS and foodborne outbreaks linelist o Enter all cases on the linelist outbreaks or 1 case will be subsequently entered in NORS. o CDC will reconcile all instances of BAT administration at the end of...

How to fill out botulism foodborne - alaska

How to fill out botulism foodborne - alaska

1. Wash your hands thoroughly before handling any food or ingredients.
2. Gather all the necessary ingredients and materials for the recipe.
3. Ensure that the food preparation area is clean and sanitized.
4. Follow the recipe instructions carefully and measure ingredients accurately.
5. Pay special attention to canning and preserving methods to prevent botulism.
6. When canning low-acid foods, such as meats and vegetables, use a pressure canner.
7. Check for signs of spoilage, such as bulging cans or foul odors, before consuming any canned food.
8. If you suspect that a food may be contaminated with botulism, do not taste or eat it.
9. Keep all canned foods in a cool, dry place away from sunlight.
10. Dispose of any cans that are damaged, dented, or leaking.
11. Always follow recommended storage and expiration guidelines for canned foods.

Who needs botulism foodborne - alaska?

1. Individuals who reside in or visit areas where botulism outbreaks have occurred.
2. People who consume canned or preserved foods regularly and want to prevent foodborne illnesses.
3. Anyone who handles and prepares food, especially those involved in canning and preserving.
4. Individuals with compromised immune systems, as they are at a higher risk of developing severe botulism symptoms.
5. Healthcare professionals and authorities responsible for public health safety and education.
6. Workers in the food industry, including farmers, processors, and manufacturers.

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