Module 2 Contents:
Food Contamination
Who's at Risk?
Basic Rules
Keep it Clean!
Cook it Well!
Cool it Soon!
Spoiled Food
Who is at risk for foodborne illness? Anyone can get foodborne illness. People who are at higher risk are:
Pregnant women
Infants and small children
The elderly
People with compromised immune systems:
- HIV/Aids patients
- Cancer patients
- People with Hepatitis B & C
These people should be more cautious about eating foods that have been linked with foodborne illness outbreaks: raw or unpasteurized milk or cheese, raw or undercooked meat or poultry, soft cheeses, raw fish or shellfish, raw or undercooked eggs, raw sprouts, and unpasteurized fruit or vegetable juices.
Read on to learn how to keep food safe. Click on the Next Page link below.
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