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- Biological Hazards Training
Biological Hazards Online Training
$129 USD
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The topics in this course include foundations, biological hazards of concern, growth factors, sources and pathways, control factors.
3.5 hours
Certificate of Completion
Recommended For Regulatory / Quality Assurance
English Learn
To explain the properties of biological hazards.
The foundations of biohazards and the impact on food safety
What contributes to growth of biohazards and how food can become contaminated
How to control biological hazards
Benefits
Learn at your own pace online (24/7) - Begin anytime
No prerequisites
Access your course for 1 year
Print your certificate of completion
Overview
This online training for professionals is offered in partnership with IFPTI (International Food Protection Training Institute). You may begin the course anytime and work at your own pace. Once you complete the course, you may download your training certificate which includes both the FDA and IFPTI logos.
The course will provide introductory knowledge, skills, and abilities related to biological hazards, focusing on sources of contamination, growth factors, and control methods.
Contents
1. Foundations
Define relevant terminology.
Describe the impact of biological hazards on food production.
Distinguish between pathogens and spoilage organisms.
Give an example of how a milestone outbreak impacted public policy.
Discuss how sampling is used to detect organisms of concern.
Give examples of illness caused by biological hazards.
Identify categories of biological hazards.
Give examples of each category of biological hazard.
Compare characteristics of bacteria, viruses, parasites, fungi and other biological agents.
Associate biological hazards with products and processes.
2. Growth Factors
Differentiate between the growth factors of biological organisms.
Describe the effects of environmental conditions on growth.
Discuss how normal flora competition can inhibit pathogen growth.
Sources and Pathways
Discuss how biological hazards contaminate products and processes.
Describe vectors of contamination.
Give examples of food contamination sources.
Differentiate between direct and indirect food contact surfaces
Differentiate between intentional and unintentional contamination.
3. Control Factors
Differentiate between control factors for biological hazards.
Explain the concept of FATTOM to prevent the growth of biological hazards.
Describe how product packaging can limit or prevent the growth of biological hazards.
Describe control point monitoring.
Explain why source is important as a control factor.
Describe best management practices that are used to prevent spread of biological hazards.
Explain the concept of “hurdle factors”.
Give examples of organism-specific control factors.
