Identify biological contaminants.

Identification should include

  • common microorganisms (e.g., bacteria, viruses, parasites, fungi, molds, yeast) that can contaminate food
  • the ways these microorganisms affect food
  • common factors that promote the growth of these microorganisms.

Process/Skill Questions:

Thinking

  • What is cross-contamination?
  • How does cross-contamination differ from direct contamination?
  • What procedures are needed to eliminate cross-contamination?
  • What two major factors most affect the growth of microorganisms?

Communication

  • How can personal hygiene guidelines be communicated sensitively to employees?

Leadership

  • How can the kitchen brigade prevent cross-contamination?
  • Why should everyone working in the kitchen be a leader in preventing foodborne illnesses?

Management

  • What can management do to monitor food safety?
  • What personal hygiene guidelines should employees follow?
  • What might be the consequences of poor food safety and sanitation procedures?

Teacher Resources: