Most of us are all too familiar with foodborne illness, more commonly known as food poisoning. Whether we get sick from a bad batch of lettuce or a questionable takeout meal, we usually recover quickly. For many people, however, foodborne illnesses can be fatal. Of the 48 million people who contract a foodborne illness each year in the US, 128,000 are hospitalized and 3,000 die. Food handlers play a vital role in keeping people healthy by preventing the spread of foodborne illness. 

In this self-paced course, your team will learn about some of the germs that make people sick, the best practices for food handling and production, and food safety legislation.