V

VALIDATION
Gathering proof that the elements of a HACCP plan are effective.*

VERIFICATION
In addition to monitoring, it is the use of other methods, procedures, tests and evaluations to determine compliance with a HACCP plan.*

VIBRIO CHOLERA
Vibrio cholera causes an acute intestinal infection with symptoms of diarrhea, vomiting and dehydration. However, many infected people do not become ill. Although such individuals do not show symptoms of illness, bacterium is excreted in feces for up to two weeks. Asymptomatic people carry Vibrio cholera and may spread it wherever they go without even knowing. A person becomes infected with cholera by eating or drinking contaminated food or water. Person-to-person transmission is uncommon. However, infected food handlers with poor personal hygiene may contaminate a food item not initially infected with Vibrio. Less than 80 cases of cholera have been documented in this country since 1973. However, more sporadic cases have probably occurred and gone unreported.

VIRUS
Viruses, the smallest known life form cause illness in animals and humans. They need a living host for reproduction. Viral foodborne infections such as Norwalk and Hepatitis A are transmitted through the food supply either by infected food handlers or by a contaminated water source. Viruses multiply in the intestine and are excreted in large amounts during the illness through feces and vomit. Food can become contaminated easily by infected food handlers who fail to wash their hands after using the toilet. Contamination of food by infected food handlers is probably the most common cause of viral foodborne illness.

VOMIT

(1) v. To expel the contents of the stomach through the mouth.
(2) n. The matter expelled. Vomitus.
Often a symptom of illness. Aerosolized particles are particularly dangerous to others present. Rapid isolation of the affected area is suggested along with prompt and thorough cleaning, avoiding direct contact.