Module 7 Health and safety guidelines during foodborne disease outbreaks and emergency situations
Unit 1 Foodborne diseases
2 Topics
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
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
Activities M7
References
Copyright Disclaimer
Next Lesson
Unit 1 Foodborne diseases
Module 7 Health and safety guidelines during foodborne disease outbreaks and emergency situations
Unit 1 Foodborne diseases
Image taken from
https://www.istockphoto.com/illustrations/stomach-flu
Lesson Content
0% Complete
0/2 Steps
Topic 1 Food microorganisms, foodborne outbreaks and people at risk
Topic 2 Most common foodborne pathogens
Back to Course
Next Lesson
