Analysis should include

• describing the factors often referred to as FAT TOM (food, acidity, time, temperature, oxygen, moisture)
• listing foodborne illnesses and their causes and associated pathogens
• identifying examples and sources of food intoxication and food infection
• discussing food safety and sanitation practices.

Process/Skill Questions:

Thinking

• How would one describe FAT TOM?
• What procedures are needed to prevent foodborne illness?

Communication

• How can food safety be ensured?
• How can the risk factors for foodborne illnesses be communicated to employees?

Leadership

• What actions should employees take to reduce risk factors that contribute to foodborne illnesses?
• What guidelines promote the reduction of risk factors that contribute to foodborne illnesses?

Management

• What resources help reduce risk factors that contribute to foodborne illnesses?
• What actions can individuals take to analyze risk factors that contribute to foodborne illnesses?