Home » Courses » Food Safety » c. Biological Hazards and Controls

c. Biological Hazards and Controls

Learning Objectives

  • Identify the types of biological hazards and foodborne disease, how they are transmitted, and the factors that contribute to foodborne disease outbreaks.
  • Identify the characteristics, sources, and controls for the most common foodborne pathogens that need to be addressed in a HACCP plan.
  • Identify the potential control measures to reduce, eliminate, or prevent the growth of foodborne pathogens.

Available in English

20 minutes

Course Outline
  • Introduction
  • Foodborne Illness Outbreaks
  • Sources and Characteristics
  • Control of Pathogens
Regulations
  • GMA HACCP Manual “HACCP – A Systematic Approach to Food Safety,” current edition
  • Rules of HACCP – A Compilation of HACCP-Related-Regulations in the United States
  • 21 CFR 110 (FDA) Current good manufacturing practice in manufacturing, packing, or holding human food
  • 21 CFR 123 (FDA) Fish and fishery products
  • 21 CFR 120 (FDA) Hazard Analysis and Critical Control Point (HACCP) systems [Juice Products]
  • 9 CFR 416 (USDA/FSIS) Sanitation [Meat and Poultry Products]
  • 9 CFR 417 (USDA/FSIS) Hazard Analysis and Critical Control Point (HACCP) systems [Meat and Poultry Products