Food Poisoning (Foodborne Illnesses) Online Training

Food poisoning and foodborne illnesses are serious public health concerns affecting millions globally. This Food Poisoning (Foodborne Illnesses) Online Training is a comprehensive program designed to equip individuals with essential knowledge about identifying, preventing, and managing food poisoning incidents. The course dives deep into bacterial and non-bacterial food poisoning, food microbiology, allergen safety, temperature control, and preservation practices.

Through 12 in-depth modules, learners gain a structured understanding of the causes and consequences of foodborne illnesses. From contamination hazards to food allergen awareness, and from food spoilage prevention to the body’s natural defence mechanisms, this training provides critical insight into how unsafe food impacts health and how to build safer food environments.

This course integrates scientific principles with practical techniques, enabling learners to recognize contamination risks, maintain proper temperature controls, and adhere to allergen guidance tailored for both businesses and consumers. Whether you're in the food industry or simply want to understand food safety at a deeper level, this course will enhance your competence in reducing health risks and ensuring food hygiene.

Learning Outcomes

1. Understand bacterial and non-bacterial causes of food poisoning clearly.
2. Learn how to detect, control and prevent food contamination risks.
3. Explore the basics of food microbiology and foodborne pathogen growth.
4. Gain insight into food allergens and safe allergen handling practices.
5. Master temperature control for food safety and spoilage prevention.
6. Recognize the human body’s natural defences against foodborne threats.

Course Link : Food Poisoning (Foodborne Illnesses) Online Training

Course Modules

• Module 01: Food Poisoning (Bacterial) and Food-Borne Illness
• Module 02: Food Poisoning (Non-Bacterial)
• Module 03: Food Microbiology
• Module 04: Contamination Hazards
• Module 05: Controlling Contamination
• Module 06: Body’s Defence Mechanism
• Module 07: Basics of Food Allergens
• Module 08: Allergen Guidance for Food Businesses
• Module 09: Allergen Guidance for Consumers
• Module 10: Food and Temperature Control
• Module 11: Checking, Verifying and Recording Temperature
• Module 12: Food Spoilage and Preservation

Disclaimer:

This is an online course with pre-recorded lessons. You will get access to the course within 48 hours after your enrolment.