Course information

Module 1: How Food Handling Practices Cause Foodborne Illness | Topic: 

Weekly Overview

Objectives

• Discuss the concept of food safety as it relates to food handlers/employees/customers
• Explain the types of hazards involved in food preparation
• Assess the factors that influence the growth of micro-organisms
• Illustrate conditions that are associated with hazards in handling food
• Explain the term “temperature danger zone” in food safety
• List the kinds of food borne illnesses that may result from unsafe food handling

Module 1: How Food Handling Practices Cause Foodborne Illness | Topic: 

Weekly Overview

Objectives

• Discuss the concept of food safety as it relates to food handlers/employees/customers
• Explain the types of hazards involved in food preparation
• Assess the factors that influence the growth of micro-organisms
• Illustrate conditions that are associated with hazards in handling food
• Explain the term “temperature danger zone” in food safety