The woman's voice was clear and at a good pace, and she spoke expressively. The slides were clear, and the level of information was interesting and helpful. However, we are vegans and all the food we cook is vegan, so the information on dealing with animal corpses etc was not relevant to us - we are not a funeral parlour. Would it be possible to have a version of this course which is specifically for people who do not cook dead animals or use any animal-derived ingredients? I would like to know what hazards there are, and what precautions need taking, in a vegan food environment. Is it possible to get e. coli, salmonella, campylobacter etc from fruit, vegetables, grains, legumes, nuts, seeds, oils, herbs and spices? Other than rinsing fresh raw fruit and vegetables, and being careful about soil, are there other precautions that need taking (apart from cooling heated food carefully and holding hot food at 63C)? I'd be interested to know if there are cases of food poisoning from vegan premises? Many thanks!