Course
Food poisoning and foodborne illness
The Food Poisoning and Foodborne Illness course is a training program that aims to enable participants to understand the causes and spread of food poisoning and foodborne illnesses and how to prevent and control them in accordance with international health standards such as ISO 22000 and HACCP. The course covers the basic concepts of food poisoning, including the types of harmful microbes, viruses, and bacteria that may be present in food, such as Salmonella, Escherichia coli, and Listeria, and how they are transmitted from source to consumer. Emphasis will be placed on best practices in food poisoning prevention, including proper food storage, correct cooking techniques, and personal hygiene practices throughout the food supply chain. The course also covers preventive measures such as monitoring the environmental conditions of laboratories and food processing plants, and applying laboratory testing and analysis techniques for early detection of contamination. Participants will learn how to diagnose foodborne illnesses, manage outbreaks through rapid response procedures, and review food health and safety laws. The course includes practical case studies that illustrate how to combat food poisoning and foodborne illnesses in food processing and healthcare facilities. The course aims to achieve the highest levels of food safety by enhancing awareness of prevention methods, early detection, and rapid response to health risks. The course targets food safety and health inspectors, quality managers in the food industry, and restaurant and laboratory workers seeking to reduce the risks associated with foodborne illnesses.
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