Identify the different sources of bacterial contamination, including raw foods (meat, poultry, eggs, seafood, vegetables), work surfaces, equipment, food handlers, pests, and waste.
Describe the general symptoms associated with food poisoning.
Identify the main types of bacteria responsible for food poisoning, specifically Campylobacter, E. coli, Salmonella, Listeria, and Staphylococcus aureus.
Explain the primary sources of these specific food poisoning bacteria and describe effective methods for controlling their spread and preventing infection.
