Lesson 4g - M is for Moisture
All microorganisms must have an abundant supply of water to grow. Perishability of a food is related to the moisture content, and the water activity level. Read more about Lesson 4g - M is for Moisture
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Lesson 4f - O is for Oxygen
Microorganisms that need oxygen (air) to grow are called aerobic. Read more about Lesson 4f - O is for Oxygen
Lesson 4e - T is for Temperature
Microorganisms grow and reproduce quickly between the temperatures of 41° and 135°F (5° to 57° c). Read more about Lesson 4e - T is for Temperature
Lesson 4c - pH Levels
pH Levels Read more about Lesson 4c - pH Levels
Lesson 3 - What is the Danger Zone?
This lesson presents a hypothetical situation using cartoon characters to explain the importance of time and temperature in keeping food safe. Read more about Lesson 3 - What is the Danger Zone?
Lesson 2g - Taking food home
Read these tips about taking food home. Read more about Lesson 2g - Taking food home
Lesson 2b - Storing
Don't wait ... Rerigerate! Read more about Lesson 2b - Storing
Lesson 2 - Where are Consumer Control Points?
This lesson focuses on the application of Hazard Analysis Critical Control Point (HACCP) principles to prevent foodborne illness. You will be introduced to "Consumer Control Points," from purchase through use of leftovers, and work your way through the Consumer Control Point Kitchen. Read more about Lesson 2 - Where are Consumer Control Points?
Lesson 1a - Who is at risk?
Infants, young children, pregnant women, the elderly, and people who are chronically ill have a greater risk of developing a foodborne illness because their immune systems may not be able to fight off the bacteria and viruses that cause the illness. Read more about Lesson 1a - Who is at risk?
Lesson 1b - How does food become hazardous?
Food becomes hazardous by contamination. Contamination is the unintended presence of harmful substances or microorganisms in food. Food can become contaminated from chemical, physical or biological sources. Read more about Lesson 1b - How does food become hazardous?