Areas include:

Foodborne illness events and outbreaks.

Food and environmentally transmitted infectious diseases of bacterial, viral and protozoan origins including Norovirus, Campylobacter, Salmonella, E. coli, Listeria, Staphylococcus, Shigella, Clostridium, Bacillus, Cryptosporidium and Giardia, including risks of transmission from pests.

Site safety protocols related to infectious disease e.g, on cruise ships, in offices, etc.

Food contamination (by physical, chemical, microbiological or allergenic cause).
Travel related gastroenteritis.
Food safety management systems.
HACCP.
Food safety audits.
Due diligence.
Risk of contamination and cross contamination.
Criminal Sentencing Guidelines – risk of harm.
Competence of food business operators, supervisors and food handlers.
Food safety and hygiene training.
Assessment of food business enforcement action including closure.
Unfit food.
Food business design and construction.