Course Details

Foodborne Illness Outbreak Investigation Training Course

Introduction

A foodborne illness outbreak represents one of the most critical and potentially devastating challenges a food business or public health agency can face. It signifies a failure in food safety controls, leading to illness, hospitalizations, or even fatalities, and can rapidly erode consumer trust, trigger extensive product recalls, result in severe financial penalties, and inflict irreparable damage to a brand's reputation. Foodborne Illness Outbreak Investigation is a highly specialized and interdisciplinary field that requires a rapid, systematic, and coordinated approach involving epidemiology, microbiology, environmental health, and regulatory science. The primary objectives are to quickly identify the source of the illness, determine the root cause of contamination, prevent further cases, and implement effective control measures to avoid recurrence. This involves gathering epidemiological evidence from ill individuals, conducting microbiological testing of suspect foods and environmental samples, performing traceback investigations through the food supply chain, and assessing food handling practices. Without skilled professionals capable of leading and participating in such investigations, outbreaks can linger, causing more illness and greater economic losses. Many food professionals understand general food safety principles but lack the specific training and practical experience required to effectively manage the complexities, urgency, and sensitive nature of a full-scale foodborne illness outbreak investigation.

Conversely, mastering Foodborne Illness Outbreak Investigation equips professionals with the essential knowledge and practical skills to rapidly and effectively respond to, investigate, and manage foodborne illness incidents. This critical skill set is crucial for protecting public health, identifying contamination sources, preventing further illness, minimizing economic impact, and safeguarding brand reputation during a food safety crisis. Our intensive 5-day "Foodborne Illness Outbreak Investigation" training course is meticulously designed to equip food safety managers, quality assurance personnel, public health officials, epidemiologists, laboratory staff, regulatory inspectors, and emergency response teams with the comprehensive theoretical understanding and extensive practical, hands-on insights required to confidently participate in and lead foodborne illness outbreak investigations.

Duration

5 Days

Target Audience

The "Foodborne Illness Outbreak Investigation" training course is ideal for a broad range of professionals and individuals who would be involved in, or responsible for, responding to and investigating suspected or confirmed foodborne illness outbreaks. This includes:

• Food Safety Managers and Coordinators: Within food manufacturing, retail, and foodservice.
• Quality Assurance (QA) and Quality Control (QC) Personnel: Investigating product-related incidents.
• Public Health Officials: Epidemiologists, environmental health specialists, and sanitarians.
• Regulatory Inspectors/Auditors: From government food safety agencies.
• Laboratory Personnel: Involved in testing food, clinical, and environmental samples during an outbreak.
• Risk Management and Crisis Communications Teams: Preparing for and responding to outbreaks.
• Legal Teams: Understanding the investigation process and implications.
• Veterinarians and Animal Health Professionals: In cases of zoonotic or feed-related outbreaks.
• Anyone seeking to develop a structured and comprehensive approach to foodborne illness outbreak response.

Course Objectives

Upon successful completion of the "Foodborne Illness Outbreak Investigation" training course, participants will be able to:

• Understand the definitions and stages of a foodborne illness outbreak.
• Comprehend the roles and responsibilities of various agencies and stakeholders in an investigation.
• Apply epidemiological principles to identify patterns and potential sources of illness.
• Conduct effective interviews with ill persons and gather relevant exposure information.
• Perform environmental assessments of food establishments or production facilities.
• Collect and submit appropriate food, water, and environmental samples for laboratory analysis.
• Interpret epidemiological, laboratory, and environmental evidence to identify a causative agent and source.
• Develop effective control measures, conduct traceback investigations, and manage crisis communications during an outbreak.

 Course Modules

Module 1: Introduction to Foodborne Illness Outbreaks

• Definitions: Sporadic case, cluster, outbreak.
• The burden of foodborne illness: Public health impact, economic costs.
• Common foodborne pathogens (bacteria, viruses, parasites) and their epidemiology.
• Introduction to foodborne chemical hazards and toxins in outbreak contexts.
• Phases of an outbreak investigation: Detection, investigation, control, resolution.

Module 2: Roles, Responsibilities, and Communication

• Roles of local, national, and international public health agencies (e.g., Ministries of Health, food safety authorities).
• Role of food businesses: Internal response, cooperation with authorities.
• Inter-agency coordination and collaboration: Establishing lines of communication.
• Crisis communication principles during an outbreak: Internal and external stakeholders.
• Legal and regulatory frameworks for outbreak investigation.

Module 3: Epidemiological Investigations

• Principles of descriptive epidemiology: Person, place, time.
• Developing a case definition and identifying cases.
• Designing and conducting case-control or cohort studies.
• Collecting epidemiological data: Questionnaires, interviews with ill persons.
• Interpreting epidemiological curves and data to generate hypotheses.

Module 4: Laboratory Investigations and Sample Collection

• Types of laboratory samples: Clinical (stool, vomit), food, water, environmental swabs.
• Proper techniques for aseptic sample collection, packaging, and transport.
• Microbiological testing methods for common foodborne pathogens.
• Advanced molecular typing methods: PFGE, Whole Genome Sequencing (WGS) for pathogen fingerprinting.
• Interpretation of laboratory results and their integration with epidemiological data.

Module 5: Environmental Health Investigations

• Conducting environmental assessments of implicated food premises (restaurants, processing plants, farms).
• Identifying contributing factors: Food handling practices, cross-contamination, sanitation failures.
• Reviewing facility records: Production logs, HACCP plans, temperature records.
• Collecting environmental swabs and water samples.
• Interviewing food handlers and management.

Module 6: Traceback and Trace-forward Investigations

• Principles of traceback investigation: Following the food product from consumption back to its source.
• Utilizing records: Purchase orders, invoices, shipping logs, batch codes.
• Challenges in traceback: Complex supply chains, commingling of ingredients.
• Trace-forward investigations: Identifying affected products beyond the initial point of sale.
• Mock traceback exercises and case studies.

Module 7: Control Measures and Outbreak Management

• Implementing immediate control measures: Product withdrawal/recall, facility closure, enhanced sanitation.
• Developing and verifying corrective and preventive actions (CAPAs).
• Risk assessment and management of remaining hazards.
• Managing a product recall: Notification, logistics, effectiveness checks.
• Long-term strategies to prevent recurrence.

Module 8: Documentation, Reporting, and Continuous Improvement

• Maintaining accurate and detailed investigation records.
• Developing comprehensive outbreak investigation reports.
• Presentation of findings to stakeholders: Internal teams, regulatory bodies, public.
• Post-outbreak analysis and lessons learned.
• Applying findings to improve food safety management systems and policies.

CERTIFICATION

• Upon successful completion of this training, participants will be issued with Macskills Training and Development Institute Certificate

TRAINING VENUE

• Training will be held at Macskills Training Centre. We also tailor make the training upon request at different locations across the world.

AIRPORT PICK UP AND ACCOMMODATION

• Airport pick up and accommodation is arranged upon request

TERMS OF PAYMENT

Payment should be made to Macskills Development Institute bank account before the start of the training and receipts sent to info@macskillsdevelopment.com