Some of the smallest organisms are the deadliest in food. This one-and-a-half-hour course will teach workers about microorganisms and pathogens and how to prevent them.

They will learn what pathogens are and how to prevent foodborne illness. They will learn about common bacteria, viruses, parasites, fungi, and toxins. By the end, they will be able to recognize symptoms and sources of these common pathogens, as well as understand how pathogens spread.

Each participant will be better able to keep food safe from pathogens.

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Session One: Course Overview

Course Overview

Learning Objectives


Pre-Course Assessment

Session Two: Pathogens

What Are Pathogens?

How Contamination Occurs

Foodborne Illness Symptoms

The Big Six

Session Three: Bacteria

What Are Bacteria?

How Do Bacteria Grow?

Common Foodborne Bacteria

E. Coli Outbreak Case Study

Session Four: Viruses, Parasites, Fungi, and Toxins

What Are Viruses?

How do Viruses Grow?

Common Foodborne Viruses

Norovirus Outbreak Case Study

What Are Parasites?

Common Foodborne Parasites

Parasite Risk Assessment

What Are Fungi?

What Are SeaFood Toxins?

Common Foodborne Seafood Toxins

What Are Mushroom and Plant Toxins?

Putting Pathogen Knowledge in Practice

Personal Action Plan

Course Summary

Recommended Reading List

Post-Course Assessment

Pre- and Post-Course Assessment Answer Key

Pre-Course Assessment

Post-Course Assessment

Assignment Answer Key

Session Three: Bacteria

Session Four: Viruses, Parasites, Fungi, and Toxins


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