What You’ll Learn in This Foodborne Illness Prevention & Control Course
This training on food borne illness prevention covers the foundational concepts every food handler must know to prevent outbreaks. By the end, you will understand:
- What can make Food Unsafe?
- Food Borne Illnesses
- Contamination and Cross Contamination
- Preventing Food Borne Illnesses
This training is completely self-paced, so you can begin at any time and set your own pace. Training duration is 30 days from signup/assigned date.
On purchase, or if company enrols you in a training, you will receive an email invitation to signup on the portal. Upon login you can access assigned/purchased trainings from "My Courses/Trainings" tab. You can access the trainings from any device with a live Internet connection. The training will work on a desktop, laptop, tablet, and smartphone.
For a deeper look at cross-contamination prevention, see our Contamination, Adulteration and Tampering for Workers course.
Online trainings provide unparalleled convenience and flexibility. You can take the training anytime and anywhere; on any device you own.
You can email your instructor directly at [email protected] or utilize the training discussion board.
Currently trainings are offered in English language only.
Training is in audio visual format. You need to watch all the videos.
Trainee must have basic understandings of English language. Trainee must have a computer/mobile/tablet along with stable internet connection to attempt the training. Trainee must be familiar with basic use of computer.
Conceptual understanding from video lectures will be examined by an exam (where applicable) (multiple choice, true/false etc). You need to watch all the videos to complete the course.
Soft copy of test results (if applicable) will be emailed right after test submission. You can always access your current and previous results from your portal using your credentials.
Course completion/qualification certificates will be awarded to qualifying trainees right after course completion or exam submission through email. Trainees can download and print it later from their respective portals.
Full refund before the course is attempted, No refund will be processed if a candidate has started a course.
Common causes include improper holding temperatures, poor personal hygiene, and cross-contamination. This training covers how these factors lead to foodborne illness.
for specific guidance on hygiene, see Good Personal Hygiene Practices.
Cross-contamination occurs when harmful bacteria or allergens are transferred from one surface or food to another. Module 4 of this course explains the link between cross-contamination and foodborne illness.
Effective prevention includes proper handwashing, avoiding cross-contamination, cooking to safe temperatures, and correct food storage. This training details all these prevention techniques for food workers.
- Introduction
- Module 1 – Understanding Food Hazards
- Module 2 – Why to produce safe Food?
- Module 3 – Food Borne Illnesses
- Module 4 – Cross Contamination and its impact on Food Borne...
- Module 5 – Preventing Cross Contamination
- Lesson Learned
- Knowledge Test
INTRODUCTION
FVPRO LEARN
Since 2000 !
Your Partner in food Business Excellence
A leading mentoring, coaching, learning, and auditing resource with its prime focus on “food business excellence”. We endeavor to nurture food safety cultural mindset through “TQM – total quality” approach and promote a food business environment that ensures first time quality.