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This bundle also comes with a certification exam.
This presentation reviews the most common microorganisms that are of concern in the kitchen, including specific foods that are associated with bacteria, viruses, parasites and fungi. Through easy-to-understand scientific explanations, the major factors contributing to microorganism growth are discussed as well as barriers that food workers can put in place in order to control growth of harmful microorganisms, and keep foods safer and healthier for customers.
