Course outline for
Microorganisms and Food Safety
Microorganisms and Food Safety Course Outline
Session One: Course Overview
Course Overview
Learning Objectives
Pre-Assignment
Pre-Course Assessment
Session Two: Pathogens
What Are Pathogens?
How Contamination Occurs
Foodborne Illness Symptoms
The Big Six
Session Three: Bacteria
What Are Bacteria?
How Do Bacteria Grow?
Common Foodborne Bacteria
E. Coli Outbreak Case Study
Session Four: Viruses, Parasites, Fungi, and Toxins
What Are Viruses?
How do Viruses Grow?
Common Foodborne Viruses
Norovirus Outbreak Case Study
What Are Parasites?
Common Foodborne Parasites
Parasite Risk Assessment
What Are Fungi?
What Are SeaFood Toxins?
Common Foodborne Seafood Toxins
What Are Mushroom and Plant Toxins?
Putting Pathogen Knowledge in Practice
Personal Action Plan
Course Summary
Recommended Reading List
Post-Course Assessment
Pre- and Post-Course Assessment Answer Key
Pre-Course Assessment
Post-Course Assessment
Assignment Answer Key
Session Three: Bacteria
Session Four: Viruses, Parasites, Fungi, and Toxins
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More Course Outlines in this Series
- Food Safety Management Systems
- Regulations and Standards for Food Safety
- Microorganisms and Food Safety
- Safe Food Handling
- Keeping Food Safe
- Contamination and Food Allergens
- Hazards in the Flow of Food
- Safe Storage of Food
- Safe Preparation of Food
- Serving Food Safely
- Safe Facilities and Equipment
- Cleaning and Sanitizing
- Pest Management
- Food Safety Essentials
- Training Staff on Food Handling
- Safe Purchasing and Receiving Practices for Food Safety