Understanding & Preventing Foodborne Illness - CHES19

Understanding & Preventing Foodborne Illness

by Doreen J. Rodo, MEd, RD
(4.7 / 25 ratings )

This course is credentialed for:
Health Education (2.00 CECH)

Price: $39.00
CE-PRO Price: $19.50


Food safety is a concern for everyone. Whether you are working in a setting that serves food to others, want to expand your expertise in the dietetics field, or just care about your personal health, food safety is no longer optional — it affects everyone. This continuing education program will explain why foodborne illness is becoming more complex, how to recognize symptoms, and how to be best positioned to prevent it. The transition in our food supply to one that is more centralized contributes to the increased challenge of keeping our food safe. This program will discuss many aspects of foodborne illness, including the most common causes of foodborne illness, the most common 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.


The goal of this continuing education program is to understand the challenges involved in keeping our food safe and to learn how to prevent foodborne illness from occurring. After studying the material presented here, you will be able to:
  • Discuss the most common causes of foodborne illness, the seven most prevalent pathogens, their origins and their effects, and preventive measures to combat their spread
  • Identify the primary symptoms of foodborne illness and explain why this illness is often misdiagnosed
  • Explain the concept of cross-contamination and outline methods of prevention

Accreditation Information
This course is intended for health educators
Sponsored by Relias LLC, a designated provider of continuing education contact hours (CECH) in health education by the National Commission for Health Education Credentialing, Inc. This program is designated for Certified Health Education Specialists (CHES) and/or Master Certified Health Education Specialists (MCHES) to receive up to 2.0 total Category I continuing education contact hours.
Provider ID: CA0084 (98709) for 01/01/2012 to 12/31/2015, 114941 for 01/01/2016 to 12/31/2019, 1133776 for 01/01/2020 to 12/31/2023.

Course Originally Released on: 2/1/2011
Date of Most Recent Review: 3/2/2018
Course Termination/Update Date: 3/2/2021

Unless stated above, the planners and authors of this course have declared no relevant conflicts of interest that relate to this educational activity. Relias LLC guarantees this educational activity is free from bias.

Please see CE Course Instructions to learn how to earn CE credit for this module.

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ROSEBUD T - Irving, TX  ·  Apr 20, 2018
very very interesting
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Kristen P - beltsville, MD  ·  Feb 13, 2018
Even though I already knew a lot of this information, it is always good to have refresher on it
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Cynthia R - Reston, VA  ·  Feb 07, 2015
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Alexandra C - Nashville, TN  ·  Nov 01, 2014
Very informative on the potential issues when not being safe about how and where your food is prepared.
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LORI M - ,  ·  Feb 04, 2013
easy to understand,easy and convenient,
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Price: $39.00
CE-PRO Price: $19.50