This indispensable course by the Caribbean Tourism Institute equips culinary and hospitality workers with the essential knowledge to protect against foodborne threats. Focusing on microorganisms and pathogens that pose health risks, participants will delve into the world of bacteria, viruses, parasites, fungi, and toxins. They’ll gain insights into the origins and symptoms of these common culprits and learn effective strategies to halt their spread. Empower your team to safeguard the delightful flavors of the Caribbean by mastering safe food-handling practices.