Identification should include
- common microorganisms (e.g., bacteria, viruses, parasites, fungi, molds, yeast) that can contaminate food
- the ways these microorganisms affect food
- common factors that promote the growth of these microorganisms.
Process/Skill Questions:
Thinking
- What is cross-contamination?
- How does cross-contamination differ from direct contamination?
- What procedures are needed to eliminate cross-contamination?
- What two major factors most affect the growth of microorganisms?
Communication
- How can personal hygiene guidelines be communicated sensitively to employees?
Leadership
- How can the kitchen brigade prevent cross-contamination?
- Why should everyone working in the kitchen be a leader in preventing food-borne illnesses?
Management
- What can management do to monitor food safety?
- What personal hygiene guidelines should employees follow?
- What might be the consequences of poor food safety and sanitation procedures?