Analysis should include
- describing the factors often referred to as FAT TOM (food, acidity, time, temperature, oxygen, moisture)
- listing foodborne illnesses and their causes and associated pathogens
- identifying examples and sources of food intoxication and food infection
- discussing food safety and sanitation practices.
Process/Skill Questions:
Thinking
- How would you describe FAT TOM?
- What procedures are needed to prevent foodborne illness?
Communication
- How can we ensure food safety?
- How do we communicate the risk factors for foodborne illnesses to employees?
Leadership
- What actions should employees take to reduce risk factors that contribute to foodborne illnesses?
- What guidelines promote the reduction of risk factors that contribute to foodborne illnesses?
Management
- What resources help reduce risk factors that contribute to foodborne illnesses?
- What actions can individuals take to analyze risk factors that contribute to foodborne illnesses?