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.