Chapter Two Objectives

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At the completion of this chapter a student shall be able to:

• List three categories of food hazards.
• Define contamination.
• Define cross-contamination.
• Define a foodborne illness.
• List the major biological hazards.
• Recognize and classify examples of biological hazards commonly found in food service.
• List the four most common causes of foodborne illness.
• Define FATTOM.
• List the component most essential for bacterial growth.
• Define the growth zone.
• Define the super growth zone.
• List the major physical hazards.
• Recognize and classify examples of biological hazards commonly found in food service.
• List the major chemical hazards.
• Recognize and classify examples of biological hazards commonly found in food service.
• Define foodborne infection.
• Define foodborne intoxication.
• Define a foodborne illness outbreak.
• List the steps a food service supervisor takes when a suspected foodborne illness outbreak has occurred.
• Define contamination.
• Define cross-contamination.
• List the common methods of preventing foodborne illness.

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