Title: Identify food-borne illnesses, including their causes and symptoms.
Course: Culinary Arts I (16052-I) > Section: Understanding Kitchen Sanitation

Identification should include

- pathogenic infections, including Clostridium botulinum (causes botulism), E. coli, hepatitis A, salmonella, and listeria
- parasitic infections, including blastocystis, cryptosporidiosis, and trichinosis
- common symptoms of these illnesses (e.g., cramps, nausea, headache, fever, diarrhea, vomiting)
- preventive measures (e.g., creating a clean, contaminant-free environment for food preparation, not handling food with bare hands)
- inherent dangers in canning and how they relate to reduced oxygen packaging (ROP) and sous vide.

Process/Skill Questions:

Thinking

- What constitutes an outbreak of food-borne illness?
- How can food-borne illnesses be prevented?
- How can food-borne illnesses occur even in a clean, disease-free environment?
- How can one differentiate between the symptoms of a food-borne illness and the flu?
- How safe is the U.S. food supply?

Communication

- What should employees do if they develop symptoms of a food-borne illness?

Leadership

- Which agencies are responsible for regulating food safety and sanitation procedures?

Management

- How can a food-borne illness affect the business of a food service establishment?
- How should a food service establishment manage an outbreak of food-borne illness?