Compliance Training Food & Beverage Training Details
$129 USD

Biological Hazards Compliance Training

Learn about biological hazards of concern, growth factors, sources and pathways of biological hazards, and control factors.

  • English
  • Certificate of completion
  • 3.5 Hours
  • Regulatory / Quality Assurance
  • 1 year

Overview

This Biological Hazards training course has been designed specifically for FDA regulators, and now you can gain the same valuable insights and knowledge they receive. The course will provide introductory knowledge, skills, and abilities related to: biological hazards, focusing on sources of contamination, growth factors, and control methods.

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 Registrar Corp, FDA, and IFPTI logos.

 

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Agenda

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.
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