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Clarify technical definitions and improve your team’s ability to identify, report, and respond to food-related illness incidents accurately.
Understanding the Difference: Food Poisoning vs Foodborne Disease| TSCConsulting Certified
Understanding the Difference: Food Poisoning vs Foodborne Disease| TSCConsulting Certified
📘 Course Objective
📘 Course Objective
To help participants distinguish between food poisoning and foodborne disease in professional settings, enabling accurate reporting, documentation, and root cause investigation within food safety systems.
🎯 Learning Outcomes
🎯 Learning Outcomes
Understand the scientific and regulatory definitions of food poisoning and foodborne disease
Recognize common pathogens and their incubation times
Learn how misclassification can impact legal responsibility and brand trust
Support improved guest communication and internal escalation procedures
👥 Who Should Attend
👥 Who Should Attend
This course is ideal for individuals in supervisory or managerial roles within the catering industry,
Head chefs and sous chef
Kitchen managers and supervisors
Catering managers
Food safety officers
Anyone responsible for overseeing food preparation and handling
🕓 Duration & Format
🕓 Duration & Format
4 hrs | Virtual or On-site | English or Turkish
📜 Certification
📜 Certification
TSCConsulting Approved Certificate of Completion | Digital Certificate
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