Search results

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.

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.

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.

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.

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.