This course will prepare individuals with the background information required to understand content in more advanced courses.
Topics will address what a foodborne pathogen is, sources of foodborne pathogens in food production environments, and risks associated with produce consumption compared to other foods.

*Course in development*

This course will frame the rest of the curriculum within a systems approach to relay the importance of improved produce safety practices at every level of the supply chain.
Key regulations and the complications of produce-related regulations will be discussed.

This free short video provides an overview of the fundamental principles of traceability, current regulatory requirements, and case examples of how traceability tools can be applied to help produce industry professionals improve traceability in their organization.