Module 2: Biological Hazards

It's important for students to understand their role in keeping food safe. Millions of people each in the US are affected by food borne illnesses, especially those that are part of the high risk populations. Students will explore the many federal agencies, including the CDC, FDA, and USDA,  that provide food safety education, resources, and research to protect the public.  Foodservice managers who create a culture of food safety and foodservice employees who feel empowered to make decisions are the critical keys to protecting the public.  This module introduces basic food safety terminology, history of food safety and the roles and responsibilities of those that are involved in the flow of food.      

 Upon completion of this module, students will:

1. Classify foods according to their susceptibility to contamination and explain the factors that increase their risk of becoming unsafe.
2. Differentiate among common foodborne illnesses by identifying their primary pathogens, symptoms, and sources of contamination.
3. Explain and apply the key environmental conditions (such as temperature, moisture, and time) that enable harmful bacteria to survive and multiply in food.
4. Describe the FDA’s “Big Six” foodborne pathogens, including their associated symptoms, transmission routes, and methods of prevention.

To achieve these objectives: 

1. Read the Module 2 Introduction
2. Read  Chapter 2: Biological Hazards in the Food Safety and Sanitation textbook 
3. View the Myth or Fact
4. View Biological Hazards Presentation 
5. Participate in the Discussion Forum
6. Practice the Flashcards
7.  Take the Quiz
8. Explore the Extra Resources

Note the check boxes to the right that help you track your progress: some are automatic, and some are manual. 

Module Pressbooks Resources and Activities

You will find the following resources and activities in this module at the Pressbooks website. Click on the links below to access or complete each item.