The programed text provides a single lesson, four-hour, correspondence subcourse on the prevention of food poisoning. It covers the following areas: a definition of food poisoning; chemical food poisoning; biological food poisoning; causes and prevention of trichinosis; six factors controlling bacteria growth; bacterial infection; prevention of staph food poisoning; botulism, perfringens, strep, and Salmonella food poisoning; and the causes and prevention of dysentery. The subcourse is of interest to personnel who are involved in, or anticipate involvement in, food service supervision or food handling. The self-teaching medium provides the student with all the information needed for completion of the course and provides spaces in the text for responding to questions. After studying the programed text, the student is expected to complete the lesson exercises provided. A student inquiry sheet and a student course evaluation form complete the document. (BP)