In-Class Discussion 1-3
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In-Class Discussion 1-
Description
Chapter One
Explain what a foodborne illness is and how to determine when one has occurred.
Summarize the challenges to food safety, and the five common risk factors that can cause foodborne illness.
Identify types of contaminants and state the methods of prevention.
Define TCS food and ready-to-eat food.
Identify high-risk populations.
Summarize the food safety responsibilities of the person in charge of a food service operation.
Chapter Two
Identify the conditions that affect the growth of foodborne bacteria (FATTOM
Describe the characteristics of major foodborne pathogens, their source, resulting illnesses, and symptoms.
Describe ways to prevent viral, bacterial, parasitic and fungal contamination.
Characterize naturally occurring toxins and ways to prevent illnesses caused by them
Chapter Three
Identify ways to prevent Physical and chemical contamination
Summarize how deliberate contamination of food can be prevented
Identify the most common food allergens and their associated symptoms
Describe methods of preventing allergic reactions
