Factors

1. Risk Management Results Enzyme Assay Absorbance readings of the samples at 420nm for enzyme assay Factors

2. Discussion: What were the main factors that led to the foodborne outbreaks? Risk Management Pathogens and toxins linked to outbreaks of foodborne disease associated with 50 passenger ships, January 1, 1970–June 30, 2003, with mortality and morbidity data • Inadequate temperature control • Infected foodhandler or suspected infected foodhandler • Contaminated raw ingredient • Cross contamination • Inadequate heat treatment Factors

3. Causes of Foodborne Illness Evidence for Risk Management Risk Management • Food Vehicles Implicated Pathogens and toxins linked to outbreaks of foodborne disease associated with 50 passenger ships, January 1, 1970–June 30, 2003, with mortality and morbidity data

4. Characteristics The following table summarizes the characteristics of potential foodborne pathogens. Risk Management

5. Food Safety

6. Food Microbiology A T F Food Acidity Time T O M FAT TOM Moisture Temperature Oxygen

7. FAT TOM The followingdescribes the concepts of FAT TOM Food Microbiology

8. Control Measures

9. Control Measures

10. Control Measures