Description
What Will Students Learn?
Students should be able to:
- Recognize why foodborne illness is dangerous
- Identify physical, biological, and chemical hazards
- Recognize common pathogens
- Avoid the five major risk factors for foodborne illness
- Practice proper time and temperature requirements
- Avoid cross-contamination
- Clean and sanitize properly
- Identify highly susceptible populations
- Identify which foods are more at risk for spreading foodborne illness
What Topics are Covered?
- Foodborne Illness
- Practices related to foodborne illness
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