What You'll Learn in This Microbes of Concern Training
Training on Pathogens of Concern for Professionals has the following learning objectives:
- Introduction to microorganisms and foodborne pathogens.
- Common microbes carried by food handlers (bacteria, viruses, and parasites).
- How employees can contaminate food.
- Symptoms of foodborne illnesses and when to report illness.
- Personal hygiene practices to prevent contamination.
- Proper handwashing techniques and hand hygiene requirements.
- Use of protective clothing and personal protective equipment (PPE).
- Safe handling practices to reduce microbial spread.
- Cleaning and sanitizing to control harmful microorganisms.
- Employee health reporting and exclusion policies.
- Preventing cross-contamination during food handling.
- Individual responsibilities in maintaining food safety and protecting
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.
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.
Wet hands with warm water, apply soap, scrub for at least 20 seconds (including backs of hands, between fingers, and under nails), rinse thoroughly, and dry with a single‑use towel. This training covers the full protocol.
Before starting work, after using the restroom, after handling raw materials, after touching face or hair, after sneezing or coughing, after handling waste, and anytime hands become contaminated. The training explains all critical times.
No. Hand sanitizer can be used as an additional step, but it does not remove dirt, allergens, or certain pathogens. Proper handwashing with soap and water is the gold standard. This course emphasizes smart handwashing as the primary method.
FDA’s Food Code and CGMP regulations require proper handwashing facilities and practices. For official guidance, see the CDC Handwashing in Food Safety page.
for broader hygiene training, see Personal Hygiene for Food Handlers.
- Introduction
- Module 1 – How does Food Borne Illnesses work?
- Module 2 – Introduction to Microbes
- Module 3 – Microbes of Concern and their Controls
- Lesson Learned
- Final Qualification Exam
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.
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