Summary:
Is foodborne illness a greater threat to us today than it was 25 years ago? Yes. Do we know a great deal more about this subject now than we knew 25 years ago? Yes. Our challenge is to apply the more extensive knowledge that we now have. As professionals, we must be vigilant in our efforts to observe what workers do and educate them in procedures that will protect our target populations. At home, we must continue our efforts because it is far more likely that we will become less vigilant as we enter a familiar, nonthreatening environment. This course will discuss many aspects of foodborne illness, including the most common causes of foodborne illness, the most common pathogens and newly emerging pathogens, groups at highest risk, how to properly handle and store food, cross-contamination, symptoms of foodborne illness and why foodborne illness is often underdiagnosed.
Objectives:
The goal of this continuing education program is to teach professionals how to prevent foodborne illness in the work environment and at home. At the conclusion of this course, the student will be able to —
- Discuss the most common causes of foodborne illness, and five reasons why it is likely to occur more often.
- Identify groups at special risk for foodborne illness.
- Identify the primary symptoms of foodborne illness and explain why it is often misdiagnosed.
- Explain why certain pathogens are described as “emerging” and what that means for foodhandling operations.
- Name the seven most prevalent pathogens and discuss their origin, effects and preventive measures to combat their spread.
- Explain the concept of cross contamination and outline methods of prevention.
Accreditation Information
Gannett Education is a Continuing Professional Education (CPE) Accredited Provider (#GD001) with the Commission on Dietetic Registration (CDR). This course is a Level 2 course.
Gannett Education is also accredited by the Florida Council of Dietetics and Nutrition (provider # FBN 50-1489).