c/c_Art culinaire_11e_Sécurité dans la cuisine d'apprentissage, notamment la nature des agents pathogènes associés aux maladies d'origine alimentaire, et stratégies de prévention

Subject
Culinary Arts
Grade
Grade 11
Concept/Content
safety in the teaching kitchen, including the nature of pathogens associated with foodborne illness and prevention strategies
Elaboration
micro-organisms that inhabit or contaminate food
includes
  • the effect of time and temperature on microorganisms
  • the danger zone
  • possible methods of transmission of microbes
  • the preventive role of hand washing
keywords
pathogens
prevention strategies