Overview

This course provides food production industry professionals with the essential knowledge and skills required to control and prevent infections in food manufacturing environments. Participants will learn about foodborne pathogens, hygiene practices, sanitation protocols, and the implementation of food safety standards. The course emphasizes the importance of proper infection control procedures to protect workers, consumers, and the integrity of food products. By the end of the program, learners will be equipped to identify infection risks, implement control measures, and comply with regulatory requirements to ensure the safety of food production processes.