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.