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:
|Number of modules||10|