pathogens No bare-hand contact with Norovirus Virus Yes ready-to-eat foods Yes; fresh meat and Non- facultative poultry are known to Salmonella spore-forming .94 3.7 anaerobe*** contain bacteria pathogens Non- Shigella facultative spore-forming .96 4.8 Yes spp. anaerobe*** bacteria Vegetative Yes; toxins can develop in facultative bacteria .88 4.6 the temperature danger anaerobe*** “toxin producer” zone Vibrio Non facultative Possibly for seafood, .96 5 vulnificus bacteria anaerobe*** shellfish Yes; fresh meat and Yersinia facultative poultry are known to bacteria .945 4.2 anaerobe*** contain pathogens *requires limited levels of oxygen **requires the absence of oxygen ***grows with or without oxygen Flow Diagram of Operations The following diagram represents the flow of food product from the receiving of ingredients to the serving of the product for our facility’s sous vide process.
pathogens Norovirus Virus Yes No bare-hand contact with ready-to-eat foods Salmonella Non- spore-forming bacteria .94 3.7 facultative anaerobe*** Yes; fresh meat and poultry are known to contain pathogens Shigella spp. Non- spore-forming bacteria .96 4.8 facultative anaerobe*** Yes Vegetative bacteria “toxin producer” .88 4.6 facultative anaerobe*** Yes; toxins can develop in the temperature danger zone Vibrio vulnificus Non bacteria .96 5 facultative anaerobe*** Possibly for seafood, shellfish Yersinia bacteria .945 4.2 facultative anaerobe*** Yes; fresh meat and poultry are known to contain pathogens *requires limited levels of oxygen **requires the absence of oxygen ***grows with or without oxygen Flow Diagram of Operations The following diagram represents the flow of food product from the receiving of ingredients to the serving of the product for our facility’s sous vide process.