Introduction to the course
Microbiological and chemical contamination remains the leading cause of foodborne diseases (FBDs) globally. According to the World Health Organization (WHO), an estimated 1.8 million people die each year from diarrheal illnesses, with approximately 70% of these cases attributed to unsafe food consumption. Competent authorities play a vital role in safeguarding public health by ensuring that food businesses comply with national and international food safety laws and regulations. Their oversight is essential to guarantee the safety of food across the entire value chain, from production and processing to distribution and retail.
A key strategy for achieving this is the development and implementation of risk-based food inspection plans, which prioritize inspection efforts and allocate resources based on the levels of risk associated with specific foods and processes. This preventive, science-based approach is particularly effective in managing emerging food safety hazards.
In the current context, emerging hazards—exacerbated by factors such as climate change—pose an increasing threat to food safety and public health. Rising temperatures, increased humidity, and changing weather patterns create conditions that favor the growth and spread of foodborne and waterborne pathogens. These climate-related risks must be systematically integrated into national food control systems, including regulatory frameworks, surveillance, monitoring, risk assessments, and risk-based inspection plans.
This online training program is designed to enhance the capacity of food safety authorities to develop and implement effective risk-based inspection plans, while emphasizing the importance of addressing climate change variables within national food control systems. By integrating food safety hazards that are most sensitive to climate change into inspection strategies, countries can better adapt their food safety systems to evolving environmental challenges, mitigating risks and ensuring a safe, reliable food supply for the future.
The training is organized into four modules: (1) principles and guidelines of a national food control system; (2) climate change and emerging risks to food safety; (3) development of risk-based food inspection plans; (4) best practices in food inspection within poultry production. There is an evaluation at the end that is designed to assess the knowledge acquired during the course regarding the integration of climate change risks derived into a food control system and risk-based food inspection.
Course description and audience
The course features a series of rich-media, interactive modules delivered through an online, asynchronous learning platform, allowing participants to progress at their own pace. Each module combines diverse instructional methods, including expert-led video lectures, self-assessment activities, practical case studies, short quizzes, and a comprehensive final exam to reinforce learning outcomes.
Participants will also have access to supplementary resources such as explanatory notes, technical guidelines, and practical manuals, designed to support deeper understanding and facilitate the application of knowledge in real-world food control systems.
This training is specifically tailored for risk managers, food inspectors, and other professionals working within national food control systems who wish to enhance their expertise in the design, implementation, and management of risk-based food inspection frameworks. By completing this course, participants will gain valuable insights into the integration of emerging risks—such as those associated with climate change—into national food control strategies, contributing to safer and more resilient food systems.
Course terminal objective
The main objectives of the course are:
- Enhance participants’ understanding of the key requirements for establishing and operating a national food control system, in line with Codex Alimentarius guidelines. Address the impact of climate change on food contamination and provide strategies for integrating climate-related variables into national food control systems.
- Demonstrate the benefits of risk-based food inspection and equip participants with practical tools and methodologies for developing and implementing risk-based inspection plans.
- Promote good practices in risk-based food inspection, with a particular focus on poultry production, to ensure food safety along the supply chain.
Competencies
Upon completion of the course, participants will be able to:
- Understand the principles and guidelines of national food control systems, in accordance with Codex Alimentarius standards, including legal frameworks, the roles of competent authorities, and the application of risk-based approaches.
- Analyze the effects of climate change on food safety, identifying major microbiological and chemical hazards exacerbated by climate-related factors and proposing adaptation strategies for food control systems.
- Design and implement risk-based food inspection plans, applying tools and methodologies to categorize food establishments based on risk levels and to optimize resource allocation.
- Apply good sanitary inspection practices in poultry production, recognizing critical control points and the necessary actions to ensure food safety throughout the production process.
- Integrate a preventive and evidence-based approach into national food surveillance and inspection systems, with particular attention to emerging risks and climate variables.
- Use technical resources and self-assessment tools to strengthen risk management in official food control, enhancing the resilience of the system in the face of current and future threats.
Estimated course length
7 hours (including reading manuals and guidelines)
Course Structure:
| Module 1: Overall Principles and Guidelines for National Food Control Systems (Estimated Duration: 45 min.) |
| Module 2: Climate change and emerging risks to food safety (Estimated Duration: 45 min.) |
| Module 3: Development of risk-based food inspection plans (45 min.) |
| Module 4: Good practices in food inspection (45 min.) |
Evaluation and certification
Each module includes quiz exercises to help participants assess their understanding of the material. Upon completing all four modules and quizzes, participants must pass a Final Exam designed to evaluate the knowledge acquired throughout the course. Participants will have multiple attempts to achieve the required score of 70% or higher.
Course Completion Certificates, issued by the Pan American Health Organization (PAHO), can be downloaded upon:
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Achieving a score of 70% or higher, and
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Completing the VCPH Quality Survey.