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c. Biological Hazards and Controls
Learning Objectives
- Identify the types of biological hazards and foodborne disease, how they are transmitted, and the factors that contribute to foodborne disease outbreaks.
- Identify the characteristics, sources, and controls for the most common foodborne pathogens that need to be addressed in a HACCP plan.
- Identify the potential control measures to reduce, eliminate, or prevent the growth of foodborne pathogens.
Available in English
20 minutes
