Foodborne-Illness Education Center.[less than]http://www.nal.usda.gov/fnic/foodborne/[greater than] The USDA/FDA Foodborne Illness A foodborne illness (also foodborne disease) is any illness resulting from the consumption of food. Although foodborne illness is commonly called food poisoning, this is often a misnomer. Education Information Center maintains two databases of interest to food safety educators, professionals, organizations, and workers. The Foodborne Illness Educational Materials Database A materials database is a database used to store experimental, standards or design data for materials in such a way that they can be retrieved efficiently by humans or computer programs. is a compilation of materials for consumers and food workers, including computer software, audiovisual aids, posters, games, teaching guides for elementary- and secondary-school education, training materials for management and workers, and educational research. The Hazard Analysis A hazard analysis is a process used to characterize the elements of risk. The results of a hazard analysis is the identification of unacceptable risks and the selection of means of controlling or eliminating them. Critical Control Points (HACCP HACCP hazard analysis critical control points. ) Training Program and Resources Database provides up-to-date listings of HACCP training programs and HACCP resource materials. |
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