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E-Courses

Foodborne Viruses: What Every Food Professional Needs to Know

Please fill this form to  complete the purchase at our training partner's site.

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Cost

£95.00

For all levels. Course resources, Exam/ Assessment as applicable, and Certificate included in the fee.

Volume Discounts

Qty 2-4 : £95 each | Qty 5-10 : £85 each | Qty 11+: Request a team quote
The volume discounts will automatically be applied to your order.

Duration

4 hours

Language

English

Certificate

Digital

Assessment

Multi-choice questions.

Enrollment validity

365 days

This product was developed by Dr Martin d'Agostino, Food Virology Expert.

About the training

Anyone who handles food, works with food, or has a role in food safety should understand the risks posed by foodborne viruses.

 

This self-paced course provides a practical introduction to the major viruses associated with food, including norovirus, hepatitis A virus and hepatitis E virus. It explains how these viruses can enter food supply chains, how outbreaks occur, why viruses can be difficult to control, and what food businesses can do to reduce the risk.

 

The course is designed for food industry professionals, technical and quality staff, auditors, students and anyone who needs a sound working knowledge of foodborne viruses – which should be everyone who works with food!

 

For organisations: The course can provide a consistent baseline in foodborne virus awareness for technical, quality, food safety and supplier-assurance teams. Its self-paced format also makes it suitable for new starters, graduates and placement students, allowing relevant staff to complete the training when it is needed rather than waiting for a scheduled group session.

What Will You Learn?

Recognise the main foodborne viruses and the illnesses they cause.
Understand how norovirus, hepatitis A virus and hepatitis E virus enter and move through food chains.
Identify foods, processes and practices associated with increased viral risk.
Understand why viral hazards differ from bacterial hazards.
Understand how foodborne viruses are detected and the principles and limitations of food virus testing.
Identify practical measures to prevent contamination and respond to suspected incidents.

Material Includes

  • 11 self-paced learning topics

  • Video introductions

  • Short knowledge-check quizzes

  • Real foodborne outbreak case studies

  • Links to authoritative guidance and further reading

  • 12 months' access to the course and learning materials from the date of purchase

  • Certificate of completion

Requirements

  • An internet-connected desktop, laptop or tablet with audio

  • A current web browser

  • No previous knowledge of virology required

  • Allow approximately four hours to complete the course

  • Available to UK learners only

Audience

  • Food industry technical and quality professionals

  • Food safety managers, auditors and consultants

  • Production, hygiene and operational managers

  • Food manufacturers, retailers, growers, packers and hospitality businesses

  • Students and early-career food professionals

  • Anyone working with food who needs a practical understanding of foodborne viruses

Please fill this form to  complete the purchase at our training partner's site.
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