Food-Borne Diseases Training Package

An instructor-led training package providing a deeper scientific treatment of food-borne diseases for professionals who need more than handler-level hygiene awareness — food inspectors, quality and food-safety officers, public-health staff, laboratory personnel and HACCP team members. The curriculum examines the major bacterial, viral and parasitic agents of food-borne illness — including Salmonella, Listeria, E. coli, Campylobacter, norovirus and toxin-producing organisms — their reservoirs, transmission routes and growth conditions; the epidemiology of outbreaks and their investigation; high-risk foods and vulnerable populations; and the preventive controls that break contamination chains in production, retail and food service. The package follows the standard AGS training architecture: a Master Index; a Master Core Course containing the complete taught content; a Trainer's Guide with session plans and answers; a Trainee's Workbook with case studies and exercises — outbreak scenarios included; a Visual Toolkit presentation deck; Assessment Tools for testing and evidencing learning; and an Administrative Pack for registration, attendance and certification. Editable and brandable, it strengthens the technical depth behind food-safety programmes, sharpens inspection and HACCP judgement with disease-based reasoning, and equips public-health and industry teams to understand — and prevent — the illnesses their controls exist to stop.

Included: 7 ready-to-use, fully editable files — trainer's guide, trainee workbook, presentation toolkit, assessment tools and administrative pack.

License: single-organization license; delivered electronically as a ZIP archive.