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Module 7 Health and safety guidelines during foodborne disease outbreaks and emergency situations
Last updated: April 10, 2023
Learning Objectives
On completion of this module, participant should be able to:
know food-borne diseases;
predict the symptoms of diseases;
know the requirements for good hygiene for food handlers;
know the basic rules that make food safe;
know and use emergency management tools;
comply with the restrictions for catering establishments during an emergency (COVID-19).
Image taken from freepik.com
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Course Content
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Unit 1 Foodborne diseases
2 Topics
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Topic 1 Food microorganisms, foodborne outbreaks and people at risk
Topic 2 Most common foodborne pathogens
Unit 2 Good hygiene requirements for employees
3 Topics
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Topic 1 Personal hygiene
Topic 2 Basic rules to keep food safe
Topic 3 Foodborne Outbreak Investigation
Unit 3 Actions for mass caterers in emergency situations (COVID-19)
Activities
1 Quiz
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Lesson Content
Activities M7
References
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