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Introduction to the course, identifying what a food borne outbreak requires as well as identifying negatives associated with food borne illness linked to a restaurant
Chapter 2 Introduction to Contamination and How Food Becomes Contaminated
Introduction to biological, chemical and physical contamination. Includes examples of how each can occur. Ends with discussion of symptoms associated with food borne illness.
Chapter 4 Introduction and Preventing Cross Contamination of Foods
This video introduces concept of flow of food. The idea of cross contamination prevention is introduced.
Chapter 4 Temperature Abuse and Temperature Monitoring Part 1
This video introduces the idea of temperature abuse, the temperature danger zone and different means by which to check and monitor temperatures.
