Salmonella Control in Food Manufacturing

FOD-7.2

Salmonella strains are responsible for more hospitalizations and deaths than any other foodborne pathogens. Despite strict controls implemented by the FDA and other federal regulators, Salmonella infections still occur at the same rate as they did 15 years ago, in part because they are particularly difficult to prevent. This is why it’s incredibly important for food manufacturing employees to understand how Salmonella infections occur and how they can help to prevent Salmonella contamination in their facilities. Learners who successfully complete this course should be able to identify the hazards of Salmonella, and recognize methods for controlling Salmonella in their facilities, including enhanced controls used in primary Salmonella control areas.