In this module, you were introduced to how and what pathogens need to grow. You learned about:

• Bacterial Growth Requirements

• FATTOM (Food (Protein, Carbs), Acidity (pH), Time, Temperature, Oxygen, Moisture)

• Danger Zone (4-60°C)

• Storage Temperatures (Cold Storage, Hot Holding, Freezing)

• Hazardous Foods

• High Risk VS Low-Risk Foods

In Module 4 you will explore some of the ways you can better handle food to reduce the risk of microbial contamination in the food you work with. Take a break, or press "Next" to continue to Module 4: Safe Food Handling