Food Safety: Foodborne Illness

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.

  • Classifying Hazards
  • Preventing Biological, Chemical and Physical Hazards
  • Personal Hygiene
  • Keeping Hazards Out of Food

To learn more about our interactive online courseware, visit our DSS eLearning Suite homepage or schedule a free online demonstration.

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