The mission of this organization is to provide cutting-edge information and research on food safety and related fields limiting the liability faced by organizations and promoting the health of the general public through educational seminars. The seminars are presented online in a webinar format and are designed for professionals in academia, industry, and government. Although some webinars closely relate to one field, many have broad applications across disciplines. These webinars fall into the following categories: Safety and Defense (Sanitation, Foodborne Illness, Biodefense, Product Recall, Quality Assurance and Control); Technology (Innovations throughout the Food Supply Chain, Nanoscience); Ethical Issues (Environmental and Socio-economic Consequences, Managing Resources, Genetic Engineering); Regulations (Laws and Public Policy - Domestic and International, Food Safety Modernization Act); Health and Nutrition (Making Safe Food Choices, Sodium Reduction, Raw Milk, Organic Farming and Eating); Quantitative (Statistics, Meta-Analysis, Epidemiology, Record-Keeping).

The International Food Protection Training Institute (IFPTI) is building and administering the training infrastructure for the nation’s integrated food safety system. Working with federal regulatory and public health officials, IFPTI is establishing and overseeing the implementation of a career-spanning food protection training curriculum that will increase capacity, and assure competency and equivalency throughout all regulatory jurisdictions in meeting established U.S. federal food safety standards. Their curiculum of training courses can be found through this website. 

Food safety training is mainly focused towards food service establishments. Therefore, this paper aims to develop food safety educational and training materials for fresh produce farm workers. The Theory of Planned Behavior (TPB) model was used to investigate handwashing intentions among fresh produce farm workers. 

The Food Related Emergency Exercise Boxed set (FREE-B) is a compilation of scenarios based on both intentional and unintentional food contamination events. It is designed with the intention of assisting government regulatory and public health agencies in assessing existing food emergency response plans, protocols and procedures that may be in place, or that they are in the process of revising or even developing. The FREE-B is designed to allow for multiple jurisdictions and organizations (medical community, private sector, law enforcement, first responder communities) to ‘play’ with the host agency, or, quite simply, for an individual agency to test their own plans, protocols and procedures independently.

This is a 13-week course aimed at professionals working in public structures gives protection of consumer health, international trade in food, or that relationship with them, either in the public sector (universities and central research) or private (industry and food trade). The overall objective of the course is to provide the participant an overview but unified risk analysis applied to food safety and examine in detail the three components: management, evaluation and risk communication. The course is based on the guidelines, rules and principles of the Codex Alimentarius and the Sanitary and Phytosanitary Measures of the World Trade Organization (WTO), and has references to real and recent case studies. Content and methodology of the course were developed by the Team Safety and Food Quality of the FAO Regional Office for Latin America and the Caribbean and are constantly updated.

An electronic tutorial aimed at promoting the Implementation of Epidemic Intelligence (EI) by the European Center for Disease Prevention and Control (ECDC) is now available. EI is the process to detect, verify, analyze, assess, and investigate public health events that may represent a threat to public health. As a training tool for national and international approaches to EI, this tutorial allows viewers to click on each descriptive step and includes suggestions and support material.

This report sets out technical specifications for risk assessment training developed by the EFSA Working Group on Training Activities on Principles and Methods of Risk Assessment in Food Safety. The technical specifications contain details on the program and learning objectives of five different training courses specifically tailored for each of the following areas: microbiological risk assessment, chemical risk assessment (food/feed additives, contaminants, pesticides, etc.), pest risk assessment, assessment in the field of nutrition, and risk assessment of GMOs and other biotechnologies. This report also provides recommendations on how to organize these courses in order to train professionals with a scientific background and an interest in food and/or feed safety risk assessment. These technical specifications may prove useful in the preparation of risk assessment training activities under the Better Training for Safer Food (BTSF) program.

This website provides information on the Joint Institute for Food Safety and Applied Nutrition's (JIFSAN) training programs that are offered. These include both online and classroom courses on risk assessment, risk management, and risk communication.

This two week course, organized jointly between the London School of Hygiene & Tropical Medicine and the Health Protection Agency Centre for Infections, is intended to introduce professionals working on infectious diseases in either developing or developed countries to this area. The emphasis will be on developing a conceptual understanding of the basic methods and on their practical application, rather than the manipulation of mathematical equations. The methods will be illustrated by "hands-on" experience of setting up models in spreadsheets as well as other specialist modelling packages, small group work, and seminars in which the applications of modelling will be discussed.

Multnomah County Environmental Health, with funding from the Food and Drug Administration, has created this Food Defense toolkit to help restaurants secure their facilities from intentional food contamination. The toolkit uses an 8-point risk assessment system to prompt restaurant managers to monitor frequently overlooked security areas and offers suggested remedies that can be tailored to each restaurant’s unique situation. An employee training guide, training videos and posters complete the toolkit.

To help reduce the risk of an attack on the food supply, the U.S. Department of Agriculture (USDA) and the U.S. Department of Health and Human Services (HHS) have joined forces to provide a food security awareness training program. The training targets individuals who play an important role in defending our nation's food from attack: federal, state, local, and tribal food-industry regulators, school food authorities, and nutrition assistance program operators and administrators. Representatives from the food industry and individuals essential in responding to a food emergency due to an intentional attack-such as law enforcement, public health, and homeland security officials-are also encouraged to participate.

After completing this course, students will have an increased awareness of the threat of intentional contamination of the US food supply. Specific portions of the food industry will learn about their unique responsibilities in reducing the risk of intentional contamination of the food supply. This course will focus on prevention of, rather than reaction to, intentional contamination.

Employees FIRST is a Food and Drug Administration initiative that food industry managers can include in their ongoing employee food defense training programs. Employees FIRST educates front-line food industry workers from farm to table about the risk of intentional food contamination and the actions they can take to identify and reduce these risks.

This Web page has been designed as an online extension of Ohio State University to provide a simple and logical approach for introducing a Hazard Analysis and Critical Control Point (HACCP)-based food-safety training program for employees of retail establishments. This site provides the necessary information and references for developing a HACCP plan.

The Agency has made available a number of training tools to help enforcement officers with their work. These include an interactive tool on food allergy and videos on food sampling and food hygiene.

Food Science Extension specialists offer expert advise in the areas of meat safety, good agricultural practices and fruit and vegetable safety, dairy foods, consumer food safety and health, and food processing.

Since 1978, Symposia Medicus has been providing continuing health education to physicians, nurses and other health care professionals all over the globe. Symposia Medicus is accredited by the Accreditation Council for Continuing Medical Education (ACCME) and by the American Nurses Credentialing Center's Commission on Accreditation (ANCC). Courses, programs, and events are offered.

JIFSAN is working with government agencies such as the FDA and USDA, industry and consumer groups to provide international training programs that will improve the safety of foods exported to the U.S. at the actual site of production. The JIFSAN International Training Center is home for a collection of training programs, such as: food safety risk analysis, good agricultural/aquacultural practices, WTO-SPS professional development, and JohnsonDiversey international food safety initiative.

Harvard School of Public Health Center for Continuing Professional Education (CCPE) prepares public health and health care professionals and executives from all over the world for new levels of leadership and success within their organizations

he SuperSafeMark course is a nationally recognized food sanitation certification training program developed by the Food Marketing Institute. Designed for grocery store and retail managers, it educates participants on food hazards and appropriate food handling practices. This course uses the National Registry of Food Safety Professionals exam which is recognized by the Conference for Food Protection (CFP) and has been verified to meet CFP standards by the American National Standards Institute (ANSI).

These case studies are interactive exercises developed to teach epidemiologic principles and practices. They are based on real-life outbreaks and public health problems and were developed in collaboration with the original investigators and experts from the Centers for Disease Control and Prevention. The case studies require students to apply their epidemiologic knowledge and skills to problems confronted by public health practitioners at the local, state, and national level every day. Two types of epidemiologic case studies are available. The computer-based case studies can be used as self-study and in the classroom setting. The classroom case studies are primarily for use in a group setting with a knowledgeable instructor.

UC Davis Extension is the professional and continuing education branch of UC Davis and links to many resources. The Agriculture and Food Science branch has many resources, including courses, certificates, and continuing education. Press releases and publications are also available.

This series of short video tutorials provide a brief introduction to @RISK 5.0. The tutorials include Setting up Your Model, Running the Simulation, Analyzing the Simulation Results, and Advanced Features. Included here are more videos detailing the new features found in @RISK 5.0.

This self instruction course is designed to enhance individuals' understanding of communication of health risks associated with the environment, using methodologies with theoretical and practical approaches applicable in Latin America and the Caribbean.

Information for health educators on educating consumers about the risks from Vibrio vulnificus associated with eating raw Gulf oysters. Includes a variety of educational materials such as a sample press release, article, and public service announcement, fact sheets, recipes, and more. Materials are available in English and Spanish

This site provides information on effectively communicating with consumers regarding nutrition and related issues. It includes discussion of consumer research, links to related articles and studies, information on how to have a "new nutrition conversation," examples, and more