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{\title Introduction to Nutriton \'96 Unit I, Hour 1}{\author  }{\operator  }{\creatim\yr2009\mo11\dy14\hr21\min28}{\revtim\yr2009\mo11\dy14\hr21\min47}{\version3}{\edmins16}{\nofpages2}{\nofwords335}{\nofchars1912}{\*\company Taunton Siding Co., Inc.}
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{\*\xmlopen\xmlns2{\factoidname PlaceName}}{\*\xmlopen\xmlns2{\factoidname PlaceName}}{\*\xmlopen\xmlns2{\factoidname place}}Bristol{\*\xmlclose} {\*\xmlopen\xmlns2{\factoidname PlaceType}}{\*\xmlopen\xmlns2{\factoidname PlaceType}}Plymouth{\*\xmlclose}
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\par Practical Nurse Program
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\rtlch\fcs1 \af0 \ltrch\fcs0 \insrsid6643604 II}{\rtlch\fcs1 \af0 \ltrch\fcs0 \insrsid3895325 I}{\rtlch\fcs1 \af0 \ltrch\fcs0 \insrsid13769601 , }{\rtlch\fcs1 \af0 \ltrch\fcs0 \insrsid3895325 Food Borne Pathogens}{\rtlch\fcs1 \af0 \ltrch\fcs0 
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\par }{\rtlch\fcs1 \af0 \ltrch\fcs0 \insrsid3895325 What government agencies are responsible for safe food and water supplies in the {\*\xmlopen\xmlns2{\factoidname place}}{\*\xmlopen\xmlns2{\factoidname country-region}}United States{\*\xmlclose}{\*\xmlclose}
?  What are the specific duties of each?}{\rtlch\fcs1 \af0 \ltrch\fcs0 \insrsid6643604 
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\par }{\rtlch\fcs1 \af0 \ltrch\fcs0 \insrsid3895325 What populations are most at risk for food borne illness?
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\par What foods are commonly contaminated with Salmonella?  What are the symptoms and complications of Salmonella infection?  What is the onset and duration of the disease?  How is Salmonella usually treated?  Who are the people most vulnerable to Salmonella 
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\par }\pard \ltrpar\ql \li0\ri0\widctlpar\wrapdefault\aspalpha\aspnum\faauto\adjustright\rin0\lin0\itap0\pararsid6643604 {\rtlch\fcs1 \af0 \ltrch\fcs0 \insrsid3895325 
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  What are the symptoms and complications of Listeria infection?  What is the onset and duration of the disease?  How is Listeria usually treated?  Who are the people most vulnerable to Listeria infection?
\par }\pard \ltrpar\ql \li0\ri0\widctlpar\wrapdefault\aspalpha\aspnum\faauto\adjustright\rin0\lin0\itap0\pararsid6643604 {\rtlch\fcs1 \af0 \ltrch\fcs0 \insrsid3895325 
\par }\pard \ltrpar\ql \li0\ri0\widctlpar\wrapdefault\aspalpha\aspnum\faauto\adjustright\rin0\lin0\itap0\pararsid3895325 {\rtlch\fcs1 \af0 \ltrch\fcs0 \insrsid3895325 What foods are commonly contaminated with E. Coli 0157:H7?
  What are the symptoms and complications of E. Coli 0157:H7 infection?  What is the onset and duration of the disease?  How is E. Coli 0157:H7 usually treated?  Who are the people most vulnerable to E. Coli 0157:H7 infection?
\par }\pard \ltrpar\ql \li0\ri0\widctlpar\wrapdefault\aspalpha\aspnum\faauto\adjustright\rin0\lin0\itap0\pararsid6643604 {\rtlch\fcs1 \af0 \ltrch\fcs0 \insrsid15342159 
\par }\pard \ltrpar\ql \li0\ri0\widctlpar\wrapdefault\aspalpha\aspnum\faauto\adjustright\rin0\lin0\itap0\pararsid3895325 {\rtlch\fcs1 \af0 \ltrch\fcs0 \insrsid3895325 What foods are commonly contaminated with Clostridium bolulinum?
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\insrsid3895325 infection?
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\par }{\rtlch\fcs1 \af0 \ltrch\fcs0 \insrsid2774934 Name some other pathogens that can be transferred by a food handler / server to food and then cause illness to the unsuspecting diner.}{\rtlch\fcs1 \af0 \ltrch\fcs0 \insrsid15342159 
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\par What is a toxin?  What is an antitoxin?  Which food borne pathogens secrete toxins?
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\par What microbes other than bacteria can contaminate food?  Give an example of each.}{\rtlch\fcs1 \af0 \ltrch\fcs0 \insrsid2774934\charrsid15342159 
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\par How should hands be washed?  What is the role of gloves while preparing / serving food?
\par 
\par Give examples of
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\par What is the two hour rule?
\par 
\par Which temperature range is most conducive to the growth of microbes?
\par 
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\par }}