Course Overview

What Will Students Learn?

Students should be able to:

• Recognize why foodborne illness is dangerous
• Identify physical, biological, and chemical hazards
• Recognize common pathogens
• Avoid the five major risk factors for foodborne illness
• Practice proper time and temperature requirements
• Avoid cross-contamination
• Clean and sanitize properly
• Identify highly susceptible populations
• Identify which foods are more at risk for spreading foodborne illness

What Topics are Covered?

• Foodborne Illness
• Practices related to foodborne illness