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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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