Course Overview

Each year, consumption of food contaminated with microbial pathogens (bacteria, viruses, fungi, parasites, and their toxins) causes an estimated 48 million illnesses, 128,000 hospitalizations, and 3,000 deaths. Many of these instances are preventable. With the associated physical and financial consequences of foodborne illness, a focus on safe food handling and prevention is key. Enhancing knowledge of common foodborne illnesses allows healthcare professionals to quickly identify and treat those who are affected, and educate patients on safety measures to prevent foodborne illness in the future. The goal of this course is to provide information about some of the most common foodborne pathogens, how to care for patients affected by them, and safety measures to prevent foodborne illness.

About the Course Author

Julie Stefanski, MEd, RDN, CSSD, LDN, CDCES, FAND is a SME Writer focused on topics related to food, nutrition & dietetics for Relias. She is a registered dietitian nutritionist and has been a certified diabetes educator since 2003. Ms. Stefanski earned a Bachelor of Science degree in Dietetics and a master's degree in Adult Education with a special focus on distance learning. She was an adjunct instructor in the Stabler Department of Nursing at York College of Pennsylvania for 13 years. Stefanski is the owner of Stefanski Nutrition Services where she specializes in pediatric nutrition, diabetes, gastrointestinal issues and sports nutrition. Stefanski serves as national media spokesperson for the Academy of Nutrition & Dietetics.

Julie Stefanski, MEd, RDN, CSSD, LDN, CDCES, FAND has declared that no conflict of interest, Relevant Financial Relationship or Relevant Non-Financial Relationship exists.
Laura Bell, BSN, RN, CCRN is a SME writer for Relias with over 13 years of acute care experience in nursing. She began working in adult critical care at Wake Med Cary Hospital in 2011, obtained her CCRN certification in 2016, and served in the role of Rapid Response/Code Blue/Rounding RN for over 2 years. She continues to work as a staff nurse in the intensive care unit. Laura has a passion for education and excellence in nursing care. She has been involved in numerous special projects and educational activities to improve staff development, evidence-based clinical practice, and patient satisfaction. She continues to strive for excellence in education and clinical development as an acute care course writer. Laura Bell, BSN, RN, CCRN has declared that no conflict of interest, Relevant Financial Relationship or Relevant Non-Financial Relationship exists.

Accreditation Information

Certificates provided by accrediting body (9 Match)

American Nurses Credentialing Center

1.00HOURS

In support of improving patient care, Relias LLC is jointly accredited by the Accreditation Council for Continuing Medical Education (ACCME), the Accreditation Council for Pharmacy Education (ACPE), and the American Nurses Credentialing Center (ANCC), to provide continuing education for the healthcare team.
Nurses will receive 1.0 Nursing Contact Hours after successfully completing this course.
California Board of Registered Nursing

1.00HOURS

Provider approved by the California Board of Registered Nursing, CEP# 13791 Nurses will receive 1.0 contact hours for participating in this course.
District of Columbia Board of Nursing

1.00HOURS

District of Columbia Board of Nursing Approved Continuing Education program (CEBroker Provider #50-290).
Nurses will receive 1.0 contact hours for participating in this course.
Florida Board of Nursing

1.00HOURS

Florida Board of Nursing (CEBroker Provider #50-290)
Nurses will receive 1.0 contact hours for participating in this course.
Georgia Board of Nursing

1.00HOURS

Georgia Board of Nursing (CEBroker Provider #50-290)
Nurses will receive 1.0 contact hours for participating in this course.
South Carolina Board of Nursing

1.00HOURS

South Carolina Board of Nursing (CEBroker Provider #50-290)
Nurses will receive 1.0 contact hours for participating in this course.
West Virginia Board of Registered Nursing

1.00HOURS

West Virginia Board of Registered Nursing (CEBroker Provider #50-290)
Nurses will receive 1.0 contact hours for participating in this course.
New Mexico Board of Nursing

1.00HOURS

New Mexico Board of Nursing (CEBroker Provider #50-290)
Nurses will receive 1.0 contact hours for participating in this course.
Arkansas State Board of Nursing

1.00HOURS

Arkansas State Board Of Nursing Approved Continuing Education program (CEBroker Provider #50-290).
Nurses will receive 1.0 contact hours for participating in this course.

Course Details

Course Code:

REL-ACU-0-FGBFBI
Hours:

1.00
Type:

Online Course
Release Date:

2021-01-01
Expiration Date:

2023-12-31
Learning Objectives:

Describe at least four common foodborne illnesses, including sources of contamination, signs and symptoms of foodborne illnesses, and treatment options.; Describe at least three precautions to ensure safe food preparation and consumption.; Identify at least two reasons why foodborne illnesses have a continued prevalence.
Outline:

Section 1: Introduction
About This Course
Learning Objectives
Section 2: Foodborne Illnesses
Introduction
Recall Roll Call
What’s Behind the Outbreaks?
Infectious Dose
Salmonella: One Drop is All it Takes
Campylobacter: The Raw Truth
E. coli O157:H7: Beef and Beyond
Listeria: A Trip to the Hospital
Norovirus
Safe Preparation for Safe Consumption
Section 3: Clinical Vignette
A Local Outbreak
Section 4: Conclusion
Summary
Course Contributors
Resources
References
Target Audience:

The target audience for this course is: Nurses; in the following settings: Acute Care Facility.
Course Delivery Method and Format:

Asynchronous/Online Distance Learning; please see certificate details for specifics on delivery format.
Relias has a grievance policy in place to facilitate reports of dissatisfaction. Relias will make every effort to resolve each grievance in a mutually satisfactory manner. In order to report a complaint or grievance please contact Relias.
If you require special accommodations to complete this module, please contact Relias Support by completing the web form (https://www.relias.com/help) or by using the chat functionality.
All courses offered by Relias, LLC are developed from a foundation of diversity, inclusiveness, and a multicultural perspective. Knowledge, values and awareness related to cultural competency are infused throughout the course content.
Reference herein to any specific commercial product, process, or service by trade name, trademark, service mark, manufacturer or otherwise does not constitute or imply any endorsement, recommendation, or favoring of, or affiliation with, Relias, LLC.
All characteristics and organizations referenced in the following training are fictional. Any resemblance to any actual organizations or persons living or dead, is purely coincidental.
To earn continuing education credit for this course you must achieve a passing score of 80% on the post-test and complete the course evaluation.
Accommodations:

If you require special accommodations to complete this module, please contact Relias Customer Support here.
Disclosures:

Expert Reviewers, Instructors, and Staff Writers disclosures will be listed above after the individuals' biographical paragraph. All other members involved within the planning of this educational activity have declared no conflict of interest exists when planning and developing this course.

Food Gone Bad: Foodborne Illnesses

Course Overview

About the Course Author

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Accreditation Information