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.
Session One: Course Overview
Course Overview
Learning Objectives
Pre-Assignment
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
