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Module 1:
Food Safety and Kitchen Safety
1. Discuss causes and sources of foodborne illness.
2. Understand what affects growth of microorganisms.
3. Identify foods most commonly involved in foodborne illness.
4. Discuss food handling procedures to kill or inhibit growth of microorganisms.
5. Describe storage, cleaning, and cooking methods that promote food safety.
6. List key food safety messages for food safety education.


Read Lecture Notes & text "Introductory Foods" ch. 3
Complete Quiz Quiz 1 (15 pts)
Recipe Book (20 pts.)
Click here for instructions.
Samantha's Web Recipe Collection
Samantha's Hard Copy Recipe Collection

Visit website: The Bad Bug Book
http://www.fda.gov/food/foodsafety/foodborneillness/foodborneillnessfoodbornepathogensnaturaltoxins/badbugbook/default.htm
Visit website:
http://www.foodsafety.wsu.edu
Visit website:
http://www.foodsafety.gov
Post Discussion: About Me
Briefly describe your year in school, major, any specific activities you enjoy, and other facts about yourself that you would like to share with the class. You can post your discussion by clicking the "Discussions" icon on the homepage.


Refer to your syllabus.






1a.Causes and sources of foodborne illness
1b.Factors that affect growth of microorganisms
1c.Bacteria that cause foodborne illness
1d. Viruses that cause foodborne illness
1e. Parasites that cause foodborne illness
1f.Molds and their relation to foodborne illness
1g.Naturally-occurring toxins
1h. Foodborne botulism
1i. Natural toxicants in plants
1j. Some common questions
1k. Food Handling Guidelines
1l. Clean
1m.Cook
1n.Potentially Hazardous Foods
1o. Food Safety Tips for Preventing Foodborne Illness
1p. Some Common Questions
1q. Kitchen Safety