Unit 3: Foodborne Illness

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Chapter Outline In this chapter you will learn about: Common Food-Borne Pathogens Preventing Contamination Physical and Chemical Contamination and Allergens Allergies Cross-Contamination/Indirect Contamination Preventing Cross-Contamination of Food Managing a Food-Borne Complaint Common Food-Borne Pathogens The information in this section is provided through Health Canada. Click the link at the end of each section to learn …

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