This DVD presentation provides an overview of the major causes of foodborne illness and illustrates practices to help minimize the risk of contracting or spreading a foodborne disease.

Viewers learn about microorganisms associated with foodborne illness. They also study ways to reduce harmful pathogens through proper handling, storage, and cooking.

Coverage includes:

• Learning the types and general characteristics of the microorganisms associated with food-borne illnesses
• Learning the control of food-borne illnesses through proper handling, storage, and cooking of food
• Learning the control of food-borne illnesses through proper sanitation and personal hygiene

An outstanding DVD including a supplement that is ideal for any food establishment.

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