Controlling infectious diseases is an important part of food manufacturing. Having a formal disease control program will protect your facility from an unfortunate incident involving bodily fluids and food contamination. Part of that program must include training for employees on infectious diseases that may potentially impact your food or food contact surfaces.
This course helps the learner define infectious diseases and bodily fluids. It also emphasizes the importance of communicating potential infectious diseases that they may suffer from and what may happen when they report.