Food Safety: Introduction
Program length: 8:00

According to the United States Centers for Disease Control (CDC), one in six Americans become sick with a foodborne illness each year. On an even larger scale, each year foodborne illnesses are responsible for about 2.2 million deaths in the world. Foodborne illness outbreaks cost companies millions of dollars each year due to lawsuits, loss of reputation and customers, and negative media exposure.

Food safety is made up of important steps taken to prevent foodborne illness. Food Safety: Introduction discusses some of these processes including the role of the regulatory and advisory agencies for food in North America and risks to food safety in a food processing facility.

Listeria, E. Coli, Salmonella, Staph bacteria, and Hepatitis A are five of the most deadly forms of foodborne illnesses. All can be prevented. Food Safety: Introduction covers:

  • Proactive Food Safety
  • Food Safety Matters
  • Regulatory Agencies for Food
  • Ensuring a Safe Food Supply
  • Preventing Foodborne Illnesses and Outbreaks
  • Risks Contributing to Foodborne Illness and Outbreaks

Food Safety: Introduction can be used together with other courses within the Food Safety Series or separately as a stand-alone program. For further info on other food safety training programs available, please click on any of the following titles:


Languages: English

 

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