This course is designed to provide public health professionals with the overarching concepts and critical details about the control of foodborne hazards. It is divided into three sequenced modules: food animal production systems, foodborne pathogens, and food safety control systems.

These three modules are designed to sequentially provide you with an understanding of the animal reservoirs of food safety pathogens (especially livestock production systems), the epidemiology and public health aspects of significant food safety pathogens, and mechanisms for interrupting the transmission of these pathogens to people through food.

Technical Assistance

If you have registration questions or experience issues with this course, please contact the Open Learning team. Make sure to include the full name of the course and the email address you used to register your account.