Food Spoilage and Food Safety

Mitigate food spoilage risks by developing the knowledge needed to keep food from spoiling and support safe processing. Created for new and existing food professionals, this course examines the causes and effects of spoilage, the consequences of poor food safety, and key facts about foodborne illnesses. You will explore contamination, pathogens, prevention methods, food safety management systems, regulations for various food commodities, and testing procedures. The course also explains how to minimize, monitor, and investigate risks before taking appropriate action. Examine the responsibilities of production personnel to employers, regulatory agencies, and consumers, along with what must be documented to help prevent food crises. By connecting spoilage management with a strong food safety culture, you will be better prepared to fulfil your responsibilities and contribute confidently to safer food processing.