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.

Target Audience
Restaurant managers, restaurant employees, bar managers, chefs, or anyone involved in the service of food to customers

Expected Duration (hours)
1.0

Lesson Objectives

Professional Food Manager: Biological Contamination

  • define contamination and when it occurs
  • differentiate between physical, chemical, and biological contamination
  • identify different biological contaminants
  • describe the characteristics of bacteria
  • identify the variables that affect bacterial growth
  • identify the phases of bacterial growth
  • differentiate between two types of bacterial illness
  • identify sources of bacterial intoxication
  • identify sources of bacterial infection
  • define a virus
  • describe the means of virus transfer and reproduction
  • identify types of viruses
  • define a parasite
  • describe ways of parasite transmission
  • identify types of parasites that cause foodborne illness
  • differentiate between two types of fungi
  • describe hazards and growth conditions of mold
  • identify characteristics of yeasts
  • Course Number:
    mind_28_a02_sh_enus