Bloodborne Pathogens: Risks of Exposure and Means of Transmission
In this interactive object, learners read about the occupations that are most at risk for bloodborne pathogen exposure. They also read about the most common pathogens and how they are transmitted. This learning object is based on information from the U.S. Occupational Safety and Health Administration.
Dietary Manager Training: Cooling Foods by Reducing the Quantity or Size of the Food
In this animated lesson, students read how reducing the thickness of a food is an important factor in cooling it. They also read FDA guidelines for food temperatures.