Food Safety. Preparation course for managers seeking certification Revised: August 2009. Prepared by:. Angela M. Fraser, Ph.D. Associate Professor/Food Safety Specialist Clemson University Clemson, SC 29634. Acknowledgements.
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Preparation course for managers seeking certification
Revised: August 2009
Angela M. Fraser, Ph.D.
Associate Professor/Food Safety Specialist
Clemson, SC 29634
The following individuals contributed to the successful development of this slide set:
The material in this slide set, unless otherwise identified, is based upon work supported by the Extension Service, U.S. Department of Agriculture, under special project number 2003-51110-01715, the National Integrated Food Safety Initiative of the Integrated Research, Education, and Extension Competitive Grants Program. For more information, contact Dr. Angela Fraser at 919-515-9150 or at firstname.lastname@example.org.Employment and program opportunities are offered to all people regardless of race, color, national origin, sex, age, or disability through Clemson University, U.S. Department of Agriculture, and local governments cooperating.
This course was designed to help prepare individuals to become certified food protection managers.
Foodborne illness outbreak
Each year there are an estimated:
People more likely to get foodborne illness:
Potentially Hazardous or Not?
Cake with whipped cream and strawberry
Macaroni and cheese
Commercially processed garlic in oil
Grilled tuna salad sandwich
The Centers for Disease Control and Prevention (CDC) have identified five risk factors for foodborne illness: