Preventing Food Borne Illnesses: Reducing Risks through Food Selection and Storage

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