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: Hand Hygiene Practices
How Workers can Contaminate Food
Handwashing
Single-Use Gloves
Session Three: Personal Hygiene Practices
Work Attire and Practices
Illness Symptoms and Diagnosis
Course Summary
Recommended Reading List
Personal Action Plan
Post-Course Assessment
Pre- and Post-Course Assessment Answer Key
Pre-Course Assessment
Post-Course Assessment
Assignment Answer Key
Session Two: Hand Hygiene Practices
Session Three: Personal Hygiene Practices
