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Chapter 2 Biological Hazards Introduction

Learning Objectives

After completing this module, students will be able to:

  • Identify foods most susceptible to becoming unsafe
  • Identify the symptoms and sources of pathogen-caused illness
  • Summarize the common criteria for harmful bacteria to survive and thrive
  • Name the FDA’s big six foodborne pathogens, along with symptoms and prevention of each

 

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License

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