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Chapter 25 - Keeping Food Safe

Chapter 25 - Keeping Food Safe

Author: Tonja Lindley
  • Name and describe the microorganisms that cause food spoilage.
  • Differentiate between food intoxication and food infection.
  • Identify sources and symptoms of foodborne illnesses.
  • Explain the role of various government agencies that keep the food supply safe.
  • Demonstrate steps to prevent the spread of foodborne illnesses.
  • Assess the safety of food preparation methods.
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Source: Food Science: The Biochemistry of Food & Nutrition-Glencoe/McGraw-Hill

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