Global Certificate in Foodborne Outbreak Containment
-- ViewingNowThe Global Certificate in Foodborne Outbreak Containment is a comprehensive course designed to equip learners with critical skills in preventing, controlling, and managing foodborne outbreaks. This course is crucial in the current food industry landscape, where food safety is paramount and outbreaks can have severe health and financial consequences.
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GBP £ 140
GBP £ 202
Save 44% with our special offer
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โข Fundamentals of Foodborne Outbreaks: Introduction to foodborne outbreaks, sources of food contamination, and common foodborne pathogens.
โข Epidemiology and Surveillance: Understanding the principles of epidemiology, surveillance systems, and data analysis in foodborne outbreak investigations.
โข Food Safety Regulations and Compliance: Overview of global food safety regulations, standards, and best practices in foodborne outbreak prevention and control.
โข Risk Assessment and Management: Techniques for identifying, evaluating, and controlling food safety risks, including hazard analysis and critical control points (HACCP).
โข Incident Response and Containment: Strategies for managing foodborne outbreaks, including communication plans, traceability, and recall procedures.
โข Laboratory Techniques: Overview of laboratory methods for detecting and identifying foodborne pathogens, including microbiological and molecular techniques.
โข Environmental Health and Sanitation: Principles of environmental health, sanitation, and hygiene in food production and processing facilities.
โข Food Preparation, Handling, and Service: Best practices for food handling, preparation, and service, including time-temperature control, cross-contamination prevention, and personal hygiene.
โข Capacity Building and Training: Techniques for building capacity and providing training to food handlers, inspectors, and other stakeholders in foodborne outbreak prevention and control.
Note: The above list of units is not exhaustive and can be tailored based on the specific needs and requirements of the target audience.
Additional units that can be included are:
โข Food Authenticity and Adulteration: Overview of food authenticity, adulteration, and fraud, including detection methods and regulatory frameworks.
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