Congratulations! You have successfully completed Module 2. In Module 2, you learned about food contamination and microorganisms. Some of the content covered included:

• Vulnerable Populations

• Common Symptoms of Foodborne Illness

• Direct and Indirect Contamination

• Main Types of Contamination and Examples (Chemical, Physical, and Microbiological)

• Beneficial Microorganisms VS Spoilage Organisms VS Pathogenic Microorganisms

• Allergies

As you proceed through the next modules of this training, we will continue to explore some of the ways we can minimize risks of contamination, along with better ways to keep our food safe. Take a break or press "Next" to proceed to Module 3: Growth of Microorganisms.