Food safety is not a black and white concept
For the longest time I have wanted to create a course/workshop that focuses in on the science behind the model Food Code.  Understanding the science helps you understand the true risks of foodborne illness.   Essentially the course will be a workshop version of Annex 3: Public Health Reasons/Administrative Guidelines. The course is in development and will be available by 2020. It will be designed for an audience of regulatory and industry food safety professionals that need to operate under the US FDA model Food Code.  One of the main goals of the course will be answer the question of “WHY?
Science of the <em>model</em> Food Code
You will note there are eight modules modeled after food code chapters.  Each module is about an hour of material.  Each chapter also has a corresponding deep dive 8-12 hour workshop.

  • M1 – Foodborne illness microorganisms (bacteria, viruses, parasites, etc)  WORKSHOP(S): Food Microbiology, Online 3 cr. course: Sanitation and Safety
  • M2 – Food workers and foodborne illness (e.g. Noro.) WORKSHOP(S): Food Microbiology, Employee-based Food Safety, Online 3 cr. course: Sanitation and Safety
  • M3 – Foodborne illness in daily food processing (prep, cook, chill, etc) Online 3 cr. course: Sanitation and Safety
  • M4 – Preventing foodborne illness: Safe equipment and wares WORKSHOP(S): Sanitation, Online 3 cr. course: Sanitation
  • M5 – Preventing foodborne illness: Safe water and waste WORKSHOP(S): Sanitation, Online 3 cr. course: Sanitation
  • M6 – Preventing foodborne illness: Safe facility (e.g. sanitation) WORKSHOP(S): Sanitation, Online 3 cr. course: Sanitation
  • M7 – Foodborne illness via Chemical Hazards Online 3 credit course: Food Toxicology
  • MA4 – Preventing foodborne illness: Active Managerial Control (and digital AMC)
  • MA7 – Foodborne illness in food and special processes (ROP, charcuterie, fermentation, etc)
    • WORKSHOP(S): Reduced Oxygen Packaging
    • WORKSHOP(S): Meat and Poultry Processing
    • WORKSHOP(S): Fermentation at Retail
    • ONLINE COURSE: Acid(ified) food safety
    • WORKSHOP(S): Special Processes HACCP