Masterclass Certificate in Foodborne Recovery Best Practices

• Foodborne Illness Prevention: Understanding the causes, symptoms, and risk factors of foodborne illnesses. Best practices for food handling, preparation, and storage to prevent contamination.

• Food Safety Regulations: Overview of local, state, and federal food safety regulations. Compliance requirements and record-keeping for food establishments.

• Emergency Response Planning: Developing an emergency response plan for foodborne illness outbreaks. Coordination with public health officials and communication strategies for staff and customers.

• Incident Investigation: Conducting an investigation of a foodborne illness incident. Identifying the source of contamination and implementing corrective actions.

• Cleaning and Sanitation: Best practices for cleaning and sanitation in food establishments. Use of chemicals, equipment, and personal protective equipment.

• Crisis Management: Managing a crisis during a foodborne illness outbreak. Strategies for maintaining customer trust and managing negative publicity.

• Recovery and Business Continuity: Recovering from a foodborne illness outbreak. Implementing corrective actions, improving processes, and restoring customer confidence.

• Employee Training: Training staff on food safety best practices. Developing training programs and evaluating employee knowledge and skills.

• Supply Chain Management: Managing the supply chain to prevent foodborne illness. Evaluating suppliers, implementing food safety standards, and conducting supplier audits.