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 for the majority of foodborne illness outbreaks in the U.S.:
- Norovirus
- Salmonella Typhi
- Nontyphoidal Salmonella (NTS)
- Shigella spp.
- E. coli (STEC)
- Hepatitis A
Each one spreads easily through poor hygiene, cross-contamination, and improper food handling.
Prevention is in Your Hands (Literally)
- Handwashing is your best defense—especially after using the restroom or handling raw ingredients.
- Exclude or restrict food handlers who are symptomatic or diagnosed.
- Follow strict cleaning, sanitizing, and temperature controls.
- Train staff to recognize symptoms and follow proper reporting procedures.
Stay Proactive
Being reactive isn’t enough. You need systems in place:
- Daily health checks
- Clear policies for reporting illness
- Consistent food safety training
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Big 6 Foodborne Illnesses - Chart/Poster
