Chapter 2

Chapter 2 Learning Goals:

• • Identify Biological, Chemical and Physical contaminants and strategies for preventing them.

  • Understand what factors contribute to bacterial growth.

  • Identify common Bacterial and Viral foodborne illnesses and their symptoms, sources and prevention measures.

  • Understand how to prevent the deliberate contamination of food.

  • Explain how to respond to a foodborne illness outbreak.

  • Identify common food allergens and explain how to keep customers safe from an allergic reaction.

chapter 2 PowerPoint:

microorganisms and allergens video: