Preventing Food Borne Illnesses: Reducing Risks through Food Selection and Storage
Foodborne illnesses are caused by bacteria that enter the body through contaminated food both outside and inside the home. This course details the risks and causes of foodborne illnesses, as well as basic rules regarding sanitation and food safety.
In this course, you will discover:
Common causes of foodborne illnesses
Factors and conditions needed for bacterial growth
Causes of cross-contamination
Characteristics to look for when inspecting foods prior to purchase or preparation
Procedures for properly preparing and handling leftovers
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