LESSON ASSIGNMENT
LESSON 4
Factors Contributing to Foodborne Disease:
Personnel.
TEXT ASSIGNMENT
Paragraphs 4-1 through 4-12.
LESSON OBJECTIVE
After completing this lesson, you should be able to:
4.1
Identify the basic difference between the cause
of foodborne illness in the field and at full-
service food facilities.
4.2
Identify the main factors contributing to
outbreaks of foodborne illness at full-service
food facilities.
4.3
Identify why food service personnel are a major
source of foodborne illness at full-service food
facilities.
4.4
Identify the hygiene and work practices required
of food service personnel to control outbreaks of
foodborne disease.
4.5
Evaluate situations of food service personnel in
a work environment, and identify any dangerous
practices.
SUGGESTION
After studying the assignment, complete the exercises
at the end of this lesson. These exercises will help
you to achieve the lesson objectives.
MD0181
4-1