Inservice Training – Foodborne Illness


This course is designed to be an introduction or refresher for the topic of foodborne illness. The course reviews the major factors of foodborne illness, including biological, chemical, and physical hazards.

This course will help meet the requirements of training from Title 21 CFR 117 – Training Requirements. After successful completion of the course and quiz, a Certificate of Completion will be issued for the topic of Foodborne Illness.

Topics for this course

1 Lessons

Foodborne Illness

Foodborne Illness11:14
Foodborne Illness

About the instructor

David Rosson

Lead Trainer

David L.A. Rosson is a seasoned professional in food safety and training, serving as the Lead Trainer for SafeFoodTest.com. With extensive expertise and credentials, David is recognized as a leader in his field. He holds lead trainer certifications from prestigious organizations including the Food Safety Preventive Controls Alliance (FSPCA), International HACCP Alliance, and Seafood HACCP Alliance.

David's dedication to promoting safe food practices extends to his role as an approved trainer for Food Handler training in both Illinois and Texas. Through his dynamic training sessions, David empowers individuals and organizations to adhere to the highest standards of food safety, ensuring the well-being of consumers and the success of businesses in the food industry.

With a passion for education and a commitment to excellence, David LA Rosson continues to make significant contributions to the field of food safety through his training initiatives and leadership at SafeFoodTest.com.

5.00 (3 ratings)

10 Courses

854 students


SafeFoodTest.com provides these trainings: Seafood HACCP, Juice HACCP, Meat & Poultry HACCP, Basic Food HACCP, GMP, SSOP, Food Protection Manager, and Food Handler