Chapter 3

Learning Goals:

• • Identify the conditions that affect the growth of foodborne bacteria (FATTOM)

  • Differentiate between the major foodborne pathogens and their sources; resulting illnesses and their symptoms

  • Describe ways to prevent viral, bacterial, parasitic, and fungal contamination

  • Understand how naturally occurring toxins can cause illness and apply methods for preventing them

Chapter 3 Study Guide

Chapter 3 Study Questions (Auto grading quiz)

Kahoot! Chapter 2 & 3 Review

chapter 3 PowerPoint:

microorganisms and allergens VIDEO:

Note: Same video at chapter 2