What You’ll Learn in This Understanding Food Contamination and Food Borne Illnesses Training
The training on Food Borne Illnesses and Food Contamination has the following learning objectives:
- What can make Food unsafe?
- Food Borne Illnesses
- What could cause Food Borne Illnesses?
- Exploring Food Hazards
- Exploring Cross Contamination
- Building a Food Safety Culture
- The aim of food safety practices.
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.
Foodborne illnesses are most often caused by biological hazards (bacteria, viruses, parasites), chemical hazards (cleaning agents, pesticides), and physical hazards (glass, metal). Module 2 explores all three hazard types.
Food contamination refers to the presence of any harmful substance in food. Cross contamination is the transfer of contaminants from one surface, food, or person to another. Module 3 explains cross contamination in detail.
Prevent cross contamination by separating raw and cooked foods, using separate equipment, practicing proper handwashing, and cleaning surfaces thoroughly. Part 2 of Module 2 covers biological, chemical, and physical hazard controls. for advanced personal hygiene training, see Personal Hygiene Practices.
The FDA Food Code provides science‑based guidance for preventing foodborne illness. Learn more at the FDA Food Code 2022. This course aligns with current FDA recommendations.
A strong food safety culture means every employee prioritizes safe practices, reports hazards, and follows procedures consistently. The seventh learning objective covers building food safety culture. explore Food Safety Culture for dedicated training.
Key practices include proper handwashing, avoiding cross contamination, cooking to safe temperatures, and storing food correctly. Module 1 explains why producing safe food matters. for foundational safety training, see Food Safety Fundamentals.
- Basic Instructions
- Introduction
- Module 1 – Why to produce safe Food?
- Module 1 - Lesson Learned
- Module 2 – Food Contamination or Food Hazards and their Cont...
- Part 1 - Food Hazards and their Controls – Overview
- Part 2 - Biological Hazards
- Part 3 - Chemical Hazards
- Part 4 - Physical Hazards
- Module 2 _ Lesson Learned
- Module 3 – Cross Contamination
- Module 3_Lesson Learned
- Review Quiz - Guided
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.