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Chapter 2 Biological Hazards Introduction

Learning Objectives

After completing this module, students will be able to:

  • Classify foods according to their susceptibility to contamination and explain the factors that increase their risk of becoming unsafe.
  • Differentiate among common foodborne illnesses by identifying their primary pathogens, symptoms, and sources of contamination.
  • Explain and apply the key environmental conditions (such as temperature, moisture, and time) that enable harmful bacteria to survive and multiply in food.
  • Describe the FDA’s “Big Six” foodborne pathogens, including their associated symptoms, transmission routes, and methods of prevention.

 

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License

Food Safety and Sanitation Copyright © by Emily Frank. All Rights Reserved.