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ServSafe Chapter 2- Understanding the Microworld
Grade Level:
11
Subject:
Culinary Art/ServSafe
Topic:
Understanding the Microworld
Objective:
- Factors that affect the growth of foodborne pathogens (FATTOM)
- Characteristics of TCS food
- Major foodborne pathogens and their sources, resulting illnesses and their symptoms
- Ways of preventing viral, bacterial, parasitic, and fungal contamination
- Naturally occurring toxins and ways of preventing illnesses from them.
IDOE STANDARDS-
Domain 2- Food Safety & Personal Hygiene
Core Standard 2- students will apply concepts of food safety and personal hygiene to ensure quality food service.
- CAH- 2.2- identify microorganisms that are related to food spoilage and foodborne illnesses and describe their requirements and methods for growth.
- CAH- 2.6- recognize signs and causes of food spoilage
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