There are more than 250 different foodborne diseases, most of which are caused by a variety of bacteria, viruses and parasites. In a world full of bacteria, there are many opportunities for food to become contaminated as it is produced and prepared.
Preventing foodborne illness is one of the top priorities of a food handling facility. Biological, chemical and physical hazards can all lead to pathogens entering the food supply.
Food Safety: Foodborne Illness introduces employees to the three types of hazards that can compromise food safety. It also suggests personal hygiene tips to follow to help prevent the spread of illness.
Food Safety: Foodborne Illness gives viewers a better understanding of:
Food Safety: Foodborne Illness 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:
A DuPont release