Foodborne Pathogens and Prevention
( 25 Modules )

Module #1
Introduction to Foodborne Pathogens
Overview of foodborne illnesses, importance of food safety, and course objectives

Module #2
Foodborne Pathogen Basics
Types of microorganisms, growth and survival factors, and transmission routes

Module #3
Bacterial Pathogens
Salmonella, E. coli, Listeria, Campylobacter, and Staphylococcus aureus:characteristics, outbreaks, and control measures

Module #4
Viral Pathogens
Norovirus, Hepatitis A, and Rotavirus:characteristics, outbreaks, and control measures

Module #5
Parasitic Pathogens
protozoa and helminths:characteristics, outbreaks, and control measures

Module #6
Fungal Pathogens
Mold and yeast:characteristics, outbreaks, and control measures

Module #7
Risk Factors for Foodborne Illness
Demographics, food handling practices, and environmental factors

Module #8
Food Handling and Preparation Hazards
Cross-contamination, temperature control, and personal hygiene

Module #9
Food Storage and Display Hazards
Temperature control, packaging, and labeling

Module #10
Water and Sanitation Hazards
Water quality, ice safety, and cleaning and sanitizing practices

Module #11
Personnel Hygiene and Health
Employee health, handwashing, and grooming practices

Module #12
Food Safety Regulations and Guidelines
Overview of international and national food safety regulations and guidelines

Module #13
Hazard Analysis and Critical Control Points (HACCP)
Principles and application of HACCP in food safety management

Module #14
Good Manufacturing Practices (GMPs) and Good Hygiene Practices (GHPs)
Principles and application of GMPs and GHPs in food safety management

Module #15
Food Safety Management Systems
ISO 22000 and other international standards for food safety management

Module #16
Food Safety Audits and Inspections
Types of audits and inspections, and corrective action strategies

Module #17
Food Recall and Crisis Management
Food recall procedures, crisis communication, and reputation management

Module #18
Consumer Education and Awareness
Importance of consumer education, safe food handling practices, and food safety resources

Module #19
Food Safety and Public Health
Role of food safety in public health, disease surveillance, and outbreak investigation

Module #20
Food Safety and the Environment
Impact of food safety on the environment, sustainable agriculture, and climate change

Module #21
Food Safety and the Food Industry
Food safety responsibilities, supply chain management, and consumer trust

Module #22
Food Safety Research and Development
Emerging trends and technologies in food safety research, detection, and control

Module #23
Global Food Safety Challenges
International food safety issues, trade, and policy

Module #24
Food Safety in Special Settings
Food safety in hospitals, schools, and other institutions

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

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Foodborne Pathogens and Prevention ( 25 Modules )

Foodborne Pathogens and Prevention
( 25 Modules )