Foodborne Illness

Purpose: To educate on the different types of foodborne illnesses and their prevention.

Objectives: By the end of this training module, participants should be able to:

• Identify physical, chemical, and biological hazards.

• Identify characteristics and examples ofpotentially hazardous foods.

• List names and characteristics of bacteria and viruses common in foodborne illness.

• Foodborne Illness Documents

• Foodborne Illness Presentation