Factors Contributing to Foodborne Disease:
Paragraphs 4-1 through 4-12.
After completing this lesson, you should be able to:
Identify the basic difference between the cause
of foodborne illness in the field and at full-
service food facilities.
Identify the main factors contributing to
outbreaks of foodborne illness at full-service
Identify why food service personnel are a major
source of foodborne illness at full-service food
Identify the hygiene and work practices required
of food service personnel to control outbreaks of
Evaluate situations of food service personnel in
a work environment, and identify any dangerous
After studying the assignment, complete the exercises
at the end of this lesson. These exercises will help
you to achieve the lesson objectives.