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DVD
Culinary/Food Safety
39 minutes

An Introduction
to Food-borne Illness
Intro to Food-borne Illness

Provides an overview of the major causes of food-borne illness and illustrates practices to minimize the risk of contracting or spreading a food-borne disease.

Viewers learn about microorganisms (parasites, viruses, fungi, and bacteria) associated with food-borne illness. Viewers will also study ways to reduce harmful pathogens through proper handling, storage and cooking.

Other food safety topics include: keeping foods out of the temperature danger zone, avoiding cross-contamination, and the importance of personal hygiene.

Train your staff how to minimize the risk of spreading a food-borne illness.

Focus:

$115.00

Supplement included

Collaborator(s):
Dr. Hal Larsen, Texas Tech University
Leslie Thompson, Ph.D., Texas Tech University

Production Coordinator(s):
Jodi Thomason, Lacy Butler


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