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

Ready to Learn, Share, and Compete?

Language Learning Assistant
with Voice Support

Hello! Ready to begin? Let's test your microphone.

CONTACT-US PRIVACY POLICY

Foodborne Pathogens and Prevention ( 25 Modules )

Ready to Learn, Share, and Compete?

Language Learning Assistantwith Voice Support

Foodborne Pathogens and Prevention
( 25 Modules )

Language Learning Assistant
with Voice Support