Advanced Certificate in Foodborne Illness Outbreak Investigations
-- ViewingNowThe Advanced Certificate in Foodborne Illness Outbreak Investigations is a comprehensive course designed to equip learners with the essential skills needed to investigate and manage foodborne illness outbreaks. This certificate program emphasizes the importance of protecting public health by preventing and controlling foodborne diseases.
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Here are the essential units for an Advanced Certificate in Foodborne Illness Outbreak Investigations:
• Epidemiology of Foodborne Illnesses: This unit covers the basic principles of epidemiology and how they apply to foodborne disease outbreaks. Topics include the incubation period of different foodborne pathogens, modes of transmission, and the role of food handlers in outbreaks.
• Laboratory Testing for Foodborne Pathogens: This unit covers the laboratory methods used to identify foodborne pathogens and how to interpret test results. Topics include culture methods, PCR, and molecular typing techniques.
• Food Safety Regulations and Inspections: This unit covers the regulatory framework for food safety and the role of inspections in preventing outbreaks. Topics include the Food Safety Modernization Act (FSMA), hazard analysis and critical control points (HACCP), and the inspection process.
• Outbreak Investigation Techniques: This unit covers the techniques used to investigate foodborne illness outbreaks, including case control studies, cohort studies, and environmental assessments. Topics include data collection, analysis, and interpretation.
• Risk Communication and Crisis Management: This unit covers the importance of effective communication during a foodborne illness outbreak and how to manage a crisis. Topics include message development, media relations, and public health messaging.
• Emerging Foodborne Pathogens: This unit covers the latest research on emerging foodborne pathogens, including antimicrobial resistance and the role of food in outbreaks. Topics include norovirus, Cyclospora, and hepatitis A.
• Foodborne Illness Prevention and Control Strategies: This unit covers the strategies used to prevent and control foodborne illness outbreaks. Topics include food handling, sanitation, and hygiene practices, as well as food processing and distribution.
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