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Best Practices for Food Establishment Inspectors

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This course is designed for those who have already been hired as a food inspector. It is designed to supplement local preparatory training. In this WHO POLHN cohort-based program, you will learn to effectively evaluate the safety of a food establishment against your country's food safety benchmarks.


This course begins with an overview of food safety and your role as a food inspector. Next, you will be taught about foodborne pathogens and facility design. Finally, you will learn about your specific role as a food inspector and what to do when there is a food-borne outbreak.

 

This 10-week course is in line with WHO’s regional food safety strategy, and over 10 lessons will look at the science and technique on how to evaluate a food establishment. At the end of this course, after completing the readings, quizzes and assignments, you will be able to:
1.     Employ your organizations food establishment safety checklist with more confidence and skill.

2.     Explain the "whys," with the scientific background or justification, for the items on the typical inspection checklist.

3.     Really "see" with significantly greater clarity the behaviors, processes, and physical items that can be an issue for safe food production.

4.     Issue a completed, professional assessment for a food establishment business.

5.     Provide food establishment food safety improvement coaching where allowed by your agency.



Average length
Effort
Number of modules10
InstitutionWHO
Subject
Language

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