Investigate the biological threats that challenge food safety and quality across every production stage. This course provides food and beverage processing professionals with a practical understanding of key foodborne pathogens and their impact on food safety. Participants will examine pathogen profiles across bacteria, viruses, and parasites, exploring sources, transmission pathways, growth conditions, and control measures. Through applied learning activities, the course connects scientific concepts to real-world risk management, hygiene practices, and regulatory compliance. By strengthening pathogen identification and prevention skills, learners can better protect consumers, maintain product integrity, and uphold organizational trust.
