Professional Food Manager: Biological Contamination
Overview/Description Target Audience Expected Duration Lesson Objectives Course Number Overview/Description
Contamination in a food establishment can lead to serious illness for people eating the food you serve. This makes it important for you to know the different types of contamination and their effects. Biological contamination is the most common type of contamination and can have very serious consequences, including food spoilage, food poisoning, or even death. Examples of biological contaminants include bacteria, parasites, viruses, and fungi – including molds and yeasts. This course also describes these contaminants, their growth, transfer/transmission and reproduction, and their hazards and consequences. In addition, their effects on food and the symptoms of food poisoning caused by such biological contaminants are covered.
Restaurant managers, restaurant employees, bar managers, chefs, or anyone involved in the service of food to customers