Microbes of Concern for Employees

What You'll Learn in This Microbes of Concern Training

 Training on Pathogens of Concern for Professionals has the following learning objectives:

• Introduction to microorganisms and foodborne pathogens.
• Common microbes carried by food handlers (bacteria, viruses, and parasites).
• How employees can contaminate food.
• Symptoms of foodborne illnesses and when to report illness.
• Personal hygiene practices to prevent contamination.
• Proper handwashing techniques and hand hygiene requirements.
• Use of protective clothing and personal protective equipment (PPE).
• Safe handling practices to reduce microbial spread.
• Cleaning and sanitizing to control harmful microorganisms.
• Employee health reporting and exclusion policies.
• Preventing cross-contamination during food handling.
• Individual responsibilities in maintaining food safety and protecting