Badge earners will have completed an asynchronous, online course consisting of three modules: (1) Introduction to Food Safety; (2) Food Safety Hazards; and (3) Processing for Microbial Quality and Safety. In the first module, participants will be provided an introduction to the basic concepts in food safety. The topics covered under this module will include definitions associated with food safety, adulteration of foods, an overview of foodborne outbreak investigations, historically relevant outbreaks and food recalls, food safety systems, and microorganisms relevant to foods. In the second module, participants will be provided an introduction to the basic concepts in physical, chemical, and biological hazards. General information associated with hazards, as well as information related to identifying and addressing food safety hazards will also be covered. In the third module, participants will be provided with an introduction to the basic concepts of processing for quality and safety. This module will include an overview of microbial growth, along with processes to control microbial growth in foods. Each module within this course includes a final assessment that must be completed with a minimum score of 70% before the participant can proceed to the next module. All modules must be completed to pass the course and earn the digital badge. The entire online course is expected to take approximately four to five hours to complete.