Foodborne Illness Prevention
( 25 Modules )

Module #1
Introduction to Foodborne Illness
Overview of foodborne illness, its impact, and importance of prevention

Module #2
Foodborne Illness Causes and Risk Factors
Understanding the causes of foodborne illness, high-risk populations, and risk factors

Module #3
Foodborne Illness Prevention Strategies
Overview of prevention strategies, including personal hygiene, cleaning, and sanitation

Module #4
Personal Hygiene and Handwashing
Importance of personal hygiene, handwashing techniques, and glove use

Module #5
Cleaning and Sanitizing
Cleaning and sanitizing procedures, including chemicals, temperatures, and schedules

Module #6
Food Handling and Preparation
Safe food handling and preparation practices, including receiving, storing, and cooking

Module #7
Food Temperature Control
Importance of temperature control, thermometer use, and safe holding temperatures

Module #8
Cross-Contamination Prevention
Preventing cross-contamination through segregation, handling, and storage

Module #9
Pest Control and Rodent Prevention
Pest control measures, including rodent prevention, traps, and sanitation

Module #10
Food Safety Regulations and Standards
Overview of food safety regulations, standards, and guidelines

Module #11
HACCP (Hazard Analysis and Critical Control Points)
Understanding HACCP principles and implementing a HACCP plan

Module #12
Food Safety Management Systems
Developing and implementing a food safety management system

Module #13
Foodborne Illness Outbreak Investigation
Understanding outbreak investigation procedures, including traceback and recall

Module #14
Food Safety Training and Education
Importance of food safety training, education, and certification

Module #15
Food Safety Audits and Inspections
Conducting food safety audits and inspections, including checklist development

Module #16
Supply Chain Food Safety Management
Managing food safety risks in the supply chain, including procurement and transportation

Module #17
Food Safety and Allergens
Understanding food allergens, labeling, and consumer education

Module #18
Food Safety and Specialized Diets
Food safety considerations for specialized diets, including gluten-free and vegan

Module #19
Food Safety in High-Risk Environments
Food safety considerations for high-risk environments, including healthcare and childcare

Module #20
Food Safety and Emergency Preparedness
Food safety considerations during emergencies, including power outages and natural disasters

Module #21
Food Safety and Technology
Role of technology in food safety, including temperature monitoring and tracking

Module #22
Food Safety Culture and Leadership
Creating a food safety culture, including leadership and employee engagement

Module #23
Food Safety Metrics and Performance Monitoring
Developing and tracking food safety metrics and performance indicators

Module #24
Food Safety Continuous Improvement
Maintaining and improving food safety through continuous improvement and quality control

Module #25
Course Wrap-Up & Conclusion
Planning next steps in Foodborne Illness Prevention career

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Foodborne Illness Prevention ( 25 Modules )

Foodborne Illness Prevention
( 25 Modules )