Case Study: Microbes in the Kitchen

Using this case study, students can examine and identify contamination hazards (physical, chemical, and biological) associated with food products and processing.
Resource ID#: 215768 Type: Text Resource
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General Information

Subject(s): Career and Technical
Grade Level(s): 9, 10, 11, 12
Intended Audience: Educators educators
Instructional Time: 30 Minute(s)
Keywords: Case study, Hair restraint, Foodborne Illness, Handwashing station, Food-contact surface, Hepatitis A, Microorganisms
Instructional Component Type(s): Text Resource,  CTE Focus
Resource Collection: CTE Case Studies

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