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
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?
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?
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?
Bacteria can live in hotter and colder temperatures than humans, but they do best in a warm, moist, protein-rich environment that is pH neutral or low acid. Read more about Lesson 1e - What conditions encourage bacteria to grow?