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