Certificate in Pathogen Identification for Food Handlers
-- ViewingNowThe Certificate in Pathogen Identification for Food Handlers is a crucial course for professionals seeking to enhance their food safety skills. This program focuses on teaching learners how to identify and manage foodborne pathogens, which is essential in preventing foodborne illnesses.
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โข Introduction to Pathogens: Understanding the basics of pathogens, including their definition, types, and common foodborne pathogens. โข Foodborne Illnesses: Recognizing the signs and symptoms of foodborne illnesses, common causes, and how to prevent their spread. โข Microbiological Testing: Learning the principles of microbiological testing, including sample collection, testing methods, and interpretation of results. โข Hazard Analysis and Critical Control Points (HACCP): Understanding HACCP principles, their application in food handling, and their role in pathogen identification. โข Sanitation Practices: Learning the importance of sanitation practices, including cleaning and sanitizing procedures, and their role in preventing pathogen growth. โข Personal Hygiene: Understanding the importance of personal hygiene, including handwashing, glove use, and other personal protective equipment. โข Temperature Control: Learning the principles of temperature control, including time and temperature abuse, and their role in pathogen growth. โข Supply Chain Management: Understanding the importance of supply chain management, including supplier verification, receiving and storage practices, and their role in preventing pathogen contamination.
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