Title: Analyze risk factors that contribute to foodborne illnesses.
Course: Food Science and Dietetics (19254) > Section: Implementing Risk Management

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 you describe FAT TOM?
- What procedures are needed to prevent foodborne illness?

Communication

- How can we ensure food safety?
- How do we communicate the risk factors for foodborne illnesses 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?