Title: Identify types of food-borne illnesses (i.e., pathogenic and parasitic infections).
Course: Nutrition and Wellness (19253-18) > Section: Ensuring Food Safety

Identification should include

- distinguishing between infections and intoxication
- examples of pathogens, such as
  - Escherichia coli (E coli)
  - shigella
  - hepatitis A
  - salmonella
  - salmonella type E
  - norovirus
  - Clostridium botulinum
- parasitic infections
  - blastocystis
  - cryptosporidiosis
  - trichinosis.

Process/Skill Questions:

Thinking

- How do toxins differ from microorganism?
- Which country has one of the safest food supplies in the world? Why should we think about safety and sanitation?
- What criteria should be used to determine safe and sanitary food handling?
- What can be the consequences of unsafe and unsanitary food handling practices?
- Why do experts suggest eating certain kinds of fish no more than once a week? If they can be unhealthy to eat, why suggest eating them?
- Why do different meats have different safe internal cooking temperatures?
- What are the differences between the concepts of time and temperature regarding foods? How does each relate to preventing food-borne illnesses?
- What are some common bacteria that cause food poisoning? What are some of the symptoms caused by these bacteria?
- What are the most common practices that cause food-related illnesses?

Communication

- What are some reliable sources of information about required cooking time and temperature for preventing food-borne illnesses?
- What are potentially hazardous foods?
- What strategies can be used to communicate the importance of time and temperature controls?

Leadership

- What criteria should be used to analyze the sanitary food handling conditions in a grocery store? In a restaurant?
- How do you avoid unsafe food at home? What safe food handling rules do you follow?
- How can we educate our friends about food safety and the danger zone?
- Has modern technology aided in preventing food-borne illnesses? Why, or why not?
- What are the consequences of ignoring time and temperature controls?

Management

- Why should gloved hands be treated just like bare hands when preparing food?
- Why is it necessary to use thermometers when cooking to assure the correct doneness of a food product?
- What precautions can we take to prevent the spread of food-related illnesses in our school?
- What social eating events may promote a setting for food-borne illnesses?
- What should be done when food-related illnesses occur?