10 Chapter 2 Summary
Key Takeaways
After completing this module, students should be able to
- recognize biological food contamination as a significant health risk
- understand the sources of biological food contamination (bacteria, viruses, parasites, and fungi)
- implement preventive measures such as proper hygiene, food handling, and storage.
Discussion Questions
Reflect on the following:
- Research foodborne illness outbreaks in the US in recent years. Discuss ways your chosen outbreak could have been prevented.
- Discuss the common criteria for harmful bacteria to survive and thrive.
Exercises/Activities to Expand Knowledge
Expand your knowledge with these exercises and activities!
- Make an informational chart of the FDA’s big six foodborne pathogens, along with symptoms and prevention of each.
- Identify foods most susceptible to becoming unsafe. Choose one recipe where one of these foods is included and identify everywhere in the recipe food can become unsafe.
- Choose a biological hazard and become that hazard. Tell us about yourself, what you like to do, where you like to hang out, and what you do for fun. (Keep it rated PG)
Exercises/Activities to Expand Knowledge
Make an informational chart of the FDA’s big six foodborne pathogens, along with symptoms and prevention of each.
Identify foods most susceptible to becoming unsafe. Choose one recipe where one of these foods is included and identify everywhere in the recipe food can become unsafe.
Choose a biological hazard and become that hazard. Tell us about yourself, what you like to do, where you like to hang out, and what you do for fun. (Keep it rated PG)