ObjectivesTo provide you with the tools and knowledge required to help minimize risk from harmful pathogens in the food supply. To help you understand how knowledge about pathogen reduction, time and temperature abuse, and cleanliness will help decrease incidences of foodborne illness. There are four lessonsLesson 1: What's bugging you? Lesson 2: What are Consumer Control Points? Lesson 3: Where is the Danger Zone? Lesson 4: Who is Fat Tom? | 
