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Chapt 2 Four Major Bacterial Pathogens of Concern
By: tpritcha
This is a description of the four major bacterial pathogens of concern including sources of the organism as well as foods associated with them and finally measures to put in place to control them. NOTE: Exclude food handlers who have these from yo...
Chap 2 Viruses Parasites and Fungi
By: tpritcha
Discussion of general characteristics of each. Special discussion of both Hepatitis A and Norovirus. Parasites includes mention of worms and importance of knowing that fish to be served raw or undercooked must be frozen first to kill worms. Trichi...
Literals, types, expressions, and operators
By: cbcafier
Literals, types, expressions, and operators
