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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...
Chapt 2 Biological Contamination and FATTOM
By: tpritcha
This is an introduction to the concept of biological contamination and ends with a discussion of FATTOM. FATTOM is an acronym used to identify means of controlling microbial growth.
Chapter 2 Introduction to Contamination and How Food Becomes Contaminated
By: tpritcha
Introduction to biological, chemical and physical contamination. Includes examples of how each can occur. Ends with discussion of symptoms associated with food borne illness.
Concerto Competition Audition 2021 - Chris Burgess
By: cburges1
My audition for the 2021 Concerto Competition, performing Shostakovich Concerto no. 2 2nd movement
HSCI-102 Public Health Digital Story - Chike Asanya
By: cjasanya
Digital story for Intro to Public Health
Susceptible Populations Preventing Issues and Government Agencies
By: tpritcha
This video introduces susceptible populations, identifies means of control once again and identifies governmental agencies responsible for food safety and outbreak investigations.
