Food Safety Fundamentals
( 25 Modules )

Module #1
Introduction to Food Safety
Overview of food safety, importance, and global concerns

Module #2
Foodborne Illnesses and Outbreaks
Types of foodborne illnesses, causes, and notable outbreaks

Module #3
Food Safety Regulations and Standards
Overview of regulatory agencies, laws, and guidelines

Module #4
HACCP Principles and Guidelines
Hazard Analysis and Critical Control Points (HACCP) basics

Module #5
Food Safety Management Systems
FSMS implementation, benefits, and certification

Module #6
Good Manufacturing Practices (GMPs)
GMPs for food processing, handling, and storage

Module #7
Personal Hygiene and Sanitation
Importance of personal hygiene, sanitation, and cleaning

Module #8
Facility Design and Construction
Designing and building food facilities for safety

Module #9
Equipment Design and Sanitation
Designing and cleaning equipment for food safety

Module #10
Water Quality and Supply
Ensuring safe water supply for food processing and handling

Module #11
Pest Control and Rodent Management
Preventing pest infestations and rodent control measures

Module #12
Food Handling and Preparation
Safe handling, preparation, and storage of food

Module #13
Temperature Control and Monitoring
Importance of temperature control and monitoring

Module #14
Allergens and Special Diets
Managing allergens and special diets in food production

Module #15
Food Labeling and Packaging
Regulations and best practices for food labeling and packaging

Module #16
Supply Chain Management and Food Defense
Ensuring food safety throughout the supply chain

Module #17
Recall and Withdrawal Procedures
Developing and implementing recall and withdrawal procedures

Module #18
Food Safety Audits and Inspections
Preparing for and conducting food safety audits and inspections

Module #19
Employee Training and Education
Training and educating employees on food safety principles

Module #20
Food Safety Culture and Behavior
Fostering a culture of food safety within an organization

Module #21
Risk Management and Crisis Communication
Managing food safety risks and communicating during crises

Module #22
Food Safety in Specialized Industries
Food safety considerations for specific industries (e.g. dairy, seafood)

Module #23
Global Food Safety Perspectives
Food safety regulations, standards, and best practices globally

Module #24
Emerging Food Safety Issues
New and emerging food safety concerns and trends

Module #25
Course Wrap-Up & Conclusion
Planning next steps in Food Safety Fundamentals career

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