Identify types of food-borne illnesses (i.e., pathogenic and parasitic infections).
Identification should include
- distinguishing between infections and intoxication
- examples of pathogens, such as
- Escherichia coli (E coli)
- shigella
- salmonella
- salmonella type E
- Clostridium botulinum
- listeria
- parasitic infections
- blastocystis
- cryptosporidiosis
- trichinosis
- viruses
- hepatitis A
- norovirus.
Process/Skill Questions:
Thinking
- How do toxins differ from microorganisms?
- Why do experts suggest eating certain kinds of fish no more than once a week? If they can be unhealthy to eat, why suggest eating them?
Communication
- What are some reliable sources of information about required cooking time and temperature for preventing food-borne illnesses?
- What are potentially hazardous foods?
- What strategies can be used to communicate the importance of time and temperature controls?
Leadership
- What criteria should be used to analyze the food handling conditions in a grocery store? In a restaurant?
- How has modern technology aided in preventing food-borne illnesses?
Management
- Why should gloved hands be treated just like bare hands when preparing food?
- Why is it necessary to use thermometers when cooking?
- What social eating events may promote a setting for food-borne illnesses?
Teacher Resources: