5

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.