Embedded Files
Master the steps to manage food-related illness complaints, safeguard your guests, and protect your brand reputation
Alleged Foodborne Illnesses Investigation Training– Structured Response, Root Cause Analysis & Risk Control | TSCConsulting Certified
Alleged Foodborne Illnesses Investigation Training– Structured Response, Root Cause Analysis & Risk Control | TSCConsulting Certified
📘 Course Objective
📘 Course Objective
To provide hospitality teams with the competencies to professionally handle, investigate, and document suspected foodborne illness incidents using real-world forms, complaint flowcharts, and investigation records—ensuring guest safety, legal compliance, and brand protection.
🎯 Learning Outcomes
🎯 Learning Outcomes
By the end of this 4-hour training, participants will be able to:
Identify the difference between food poisoning and foodborne disease with examples
Execute first-response protocols upon receiving a guest complaint
Complete formal complaint and internal investigation forms based on real case flow
Perform root cause analysis using traceability logs, temperature records, and interviews
Communicate findings internally and externally without admitting liability
Document steps aligned with audit and legal requirements
Take corrective/preventive actions and update incident logs
👥 Who Should Attend
👥 Who Should Attend
This course is ideal for individuals in supervisory or managerial roles within the catering industry,
F&B Managers and Culinary Leaders
Hygiene or Safety Officers
Guest Relations and Complaint Handlers
Quality Assurance and Compliance Teams
Health & Safety and Risk Professionals
🕓 Duration & Format
🕓 Duration & Format
4 hrs | Virtual or On-site | English or Turkish
📜 Certification
📜 Certification
TSCC Approved Certificate of Completion | Digital Certificate
Page updated
Report abuse