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Assess Your Menus for Food Safety Hazards

From your Menu Assessment list the five (5) PHFs that you serve each week.
Then for each food use the foodborne illness chart to identify:

A) one microorganism found in this food
B) two ways to prevent foodborne illness caused by this organism.

From your
Menu Assessment
From the
Microbiological Foodborne Illness chart
Top 5 Foods (PHFs)
Common Microorganism Found in this food
(A)
Best Ways to Prevent Illness from This Organism (list 2)
(B)
PHF 1

PHF 2

PHF 3

PHF 4

PHF 5

Your Name

Your email address here to receive a copy of the information above

You will need this worksheet for Lessons 2 and 3.

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