Now and again even a simple slip-up can result in a grave outcome. What may seem like a small food safety mistake can cause serious illness with long-term consequences. For example, with Salmonella all it takes is 15 to 20 cells in under-cooked food to cause constitute food poisoning. What's more a minute sample of food with a botulism toxin can cause paralysis and even death.
Bacteria, viruses, parasites and toxins can all cause foodborne illness. Food Safety: Dangerous Microorganisms shares important information on these bugs including distinguishing characteristics so employees know what to watch for in the foods they handle. The program also suggests measures employees can take to prevent transmission of these dangerous microorganisms.
Food Safety: Dangerous Microorganisms will ensure every member of your organization has a better understanding of the four main classes of microorganisms that result in foodborne illness and food poisoning.
Food Safety: Dangerous Microorganisms can be used together with other courses within the Food Safety Series or separately as a stand-alone program. For further info on other food safety training programs available, please click on any of the following titles:
A DuPont release