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c. Biological Hazards and Controls

Learning Objectives

  • Define a pathogen, and identify the types of biological hazards, and the factors that contribute to foodborne disease outbreaks.
  • Identify the sources of foodborne pathogens, how they are transmitted, and the typical foodborne diseases they cause.
  • Identify the potential control measures to reduce, eliminate, or prevent the growth of the most common foodborne pathogens.

Available in English, Spanish

15 minutes

Course Outline
  • Introduction
  • Foodborne Illness Outbreaks
  • Sources
  • Pathogen Controls
Regulations
  • HACCP: A Systematic Approach to Food Safety.
  • Rules of HACCP – A Compilation of HACCP-Related-Regulations in the United States
  • 21 CFR 123 (FDA) Fish and Fishery Products
  • 21 CFR 120 (FDA) Juice Products
  • 9 CFR 417 (USDA/FSIS) Meat and Poultry Products
  • 21 CFR 110 (FDA) Good Manufacturing Practice in Manufacturing, Packing, or Holding Human Food
  • CDC. Surveillance for foodborne disease outbreaks -United States, 2006. MMWR 2009;58;609-5; Surveillance for foodborne disease outbreaks -United States, 2006. MMWR 2010;5;973-9

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