Unit 6: Control of Food Hazards

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Objectives Differentiate different food safety hazards Differentiate different biologic hazards Explain the pathogenesis of food-borne illness What are the common food-borne pathogens What are the non-common food-borne illnesses and micro-organisms What are the conditions for the survival of micro-organisms (F-A-T-T-O-M) What is the Danger Zone What are critical control points How to manage food-borne illnesses …

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