Inservice Training: Foodborne Illness
This course is designed to be an introduction or refresher for the topic of foodborne illness. The course reviews the major factors of foodborne illness, including biological, chemical, and physical hazards.
This course will help meet the requirements of training from Title 21 CFR 117 - Training Requirements. After successful completion of the course and quiz, a Certificate of Completion will be issued for the topic of Foodborne Illness.
Please contact us at [email protected] for Group Pricing and any other questions.
David L.A. Rosson
Food Science & Food Law
Juice HACCP Lead Trainer
Meat & Poultry HACCP Lead Trainer
PCQI Lead Trainer
Food Protection Managers
Food Safety Expert Witness
SQF Lead Auditor