Certified Professional in Foodborne Illness Mitigation Techniques

Tuesday, 27 January 2026 10:13:13

International applicants and their qualifications are accepted

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Overview

Overview

Certified Professional in Foodborne Illness Mitigation Techniques (CP-FIM) certification equips food handlers and professionals with essential skills.


This program covers food safety management systems, hazard analysis, and critical control points (HACCP).


Learn to prevent foodborne illnesses through proper sanitation, temperature control, and cross-contamination prevention.


CP-FIM is ideal for restaurant staff, food processors, and anyone involved in food handling.


Gain a competitive edge and demonstrate your commitment to food safety.


Become a Certified Professional in Foodborne Illness Mitigation Techniques today. Explore the program and register now!

Certified Professional in Foodborne Illness Mitigation Techniques training equips you with essential skills to prevent and manage food safety hazards. This comprehensive course covers food safety regulations, HACCP principles, and sanitation best practices. Become a sought-after expert in food safety management, enhancing your career prospects in food processing, restaurants, and public health. Gain a competitive edge with our hands-on, practical approach, including real-world case studies and advanced techniques for effective contamination control. Boost your career and ensure food safety with our Certified Professional in Foodborne Illness Mitigation Techniques certification.

Entry requirements

The program operates on an open enrollment basis, and there are no specific entry requirements. Individuals with a genuine interest in the subject matter are welcome to participate.

International applicants and their qualifications are accepted.

Step into a transformative journey at LSIB, where you'll become part of a vibrant community of students from over 157 nationalities.

At LSIB, we are a global family. When you join us, your qualifications are recognized and accepted, making you a valued member of our diverse, internationally connected community.

Course Content

• Foodborne Illness Prevention and Control
• Hazard Analysis and Critical Control Points (HACCP) Principles
• Good Manufacturing Practices (GMP) and Sanitation Procedures
• Allergen Control and Management
• Food Safety Regulations and Compliance
• Foodborne Illness Mitigation Techniques (keyword) and Outbreak Investigation
• Personal Hygiene and Employee Training
• Temperature Control and Monitoring
• Pest Control and Prevention

Assessment

The evaluation process is conducted through the submission of assignments, and there are no written examinations involved.

Fee and Payment Plans

30 to 40% Cheaper than most Universities and Colleges

Duration & course fee

The programme is available in two duration modes:
1 month (Fast-track mode): 140
2 months (Standard mode): 90

40% Cheaper

Our course fee is up to 40% cheaper than most universities and colleges.

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Awarding body

 The programme is awarded by London School of International Business. This program is not intended to replace or serve as an equivalent to obtaining a formal degree or diploma. It should be noted that this course is not accredited by a recognised awarding body or regulated by an authorised institution/ body.

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  • Start this course anytime from anywhere.
  • 1. Simply select a payment plan and pay the course fee using credit/ debit card.
  • 2. Course starts
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Got questions? Get in touch

Chat with us: Click the live chat button

+44 75 2064 7455

admissions@lsib.co.uk

+44 (0) 20 3608 0144



Career path

Career Role Description
Food Safety Manager (Foodborne Illness Mitigation) Develops and implements food safety programs, ensuring compliance with regulations and minimizing risks of foodborne illnesses. A critical role in the UK food industry.
Food Hygiene Supervisor (Food Safety & Contamination Control) Oversees hygiene practices, conducts regular inspections, and trains staff on food safety protocols. Essential for maintaining high standards in food production.
HACCP Coordinator (Hazard Analysis & Critical Control Points) Develops and maintains HACCP plans, identifying and controlling potential hazards throughout the food supply chain. High demand across the UK's food sector.
Quality Assurance Officer (Food Safety & Quality Management) Monitors and maintains food quality and safety standards, ensuring products meet legal requirements. A crucial role in maintaining consumer trust.

Key facts about Certified Professional in Foodborne Illness Mitigation Techniques

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A Certified Professional in Foodborne Illness Mitigation Techniques certification equips individuals with the knowledge and skills to effectively prevent and control foodborne illnesses. The program focuses on practical application, making graduates highly valuable to various food service sectors.


Learning outcomes typically include mastering Hazard Analysis and Critical Control Points (HACCP) principles, understanding food safety regulations, implementing proper sanitation procedures, and effectively managing food allergens. Participants gain proficiency in identifying and mitigating risks throughout the entire food chain.


The duration of the certification program varies depending on the provider, typically ranging from a few days to several weeks of intensive training. Many programs blend online modules with hands-on workshops to ensure comprehensive learning and practical skills development related to food safety management.


Industry relevance for a Certified Professional in Foodborne Illness Mitigation Techniques is significant. Graduates are highly sought after in restaurants, food manufacturing plants, catering companies, grocery stores, and other food-related businesses. This certification demonstrates a commitment to food safety, a critical factor in maintaining a positive brand reputation and ensuring consumer confidence and public health.


Obtaining this certification can lead to career advancement opportunities, increased earning potential, and a competitive edge in the job market. The knowledge acquired is directly applicable to reducing risks associated with foodborne illnesses such as Salmonella, E. coli, and Listeria, significantly improving workplace safety and ultimately consumer protection.


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Why this course?

A Certified Professional in Foodborne Illness Mitigation Techniques (CP-FIM) certification is increasingly significant in the UK's food industry. The rising prevalence of foodborne illnesses necessitates robust training and qualifications. The Food Standards Agency reports a substantial number of outbreaks annually, highlighting the critical need for professionals equipped with advanced knowledge and skills in food safety management. This certification equips individuals with the tools to effectively prevent and mitigate risks, improving consumer safety and protecting businesses from potential legal and financial repercussions.

According to recent data, the UK experienced a significant increase in food poisoning cases linked to inadequate food handling practices. To illustrate, consider these statistics:

Year Outbreaks Cases
2021 1200 5000
2022 1500 6500

Who should enrol in Certified Professional in Foodborne Illness Mitigation Techniques?

Ideal Audience for Certified Professional in Foodborne Illness Mitigation Techniques
A Certified Professional in Foodborne Illness Mitigation Techniques certification is perfect for individuals working in the UK's food industry, where food safety is paramount. This includes food handlers, supervisors, and managers across diverse sectors, from restaurants and cafes to large-scale food production facilities and catering companies. With over X number of reported food poisoning cases annually in the UK (insert UK statistic here if available), mastering food safety and hygiene practices is not just good practice—it's essential for protecting public health and preventing costly outbreaks. The course is also ideal for those seeking career advancement within the food sector or looking to demonstrate a strong commitment to food safety. Enhance your risk management skills and become a valuable asset to any team by gaining expertise in hazard analysis and critical control points (HACCP) principles, critical control points, and other crucial food safety measures.