Most foodborne illness can be prevented. Awareness of foodborne illness and food safety in general has increased in the last 20 years for a simple reason: Notorious and widely reported incidents have created awareness and concern. Statistics reflect an increase in actual numbers, with the Centers for Disease Control and Prevention reporting 48 million cases of foodborne illness each year in the United States. Most outbreaks occur because of food mishandling in food establishments or homes. Anyone responsible for handling food must be educated on the “rules and tools” for food safety that equip food handlers to safeguard the quality and safety of the food they serve and prevent foodborne illness.
Heather Carson, MHSc, RD, is a Canadian dietitian who has worked as a private food safety inspector in Montréal, Quebec. She is now an avid health writer focused on trending food and nutrition topics.
Certificates provided by accrediting body (4 Match)
Association of Nutrition and Foodservice Professionals
Commission on Dietetic Registration
Florida Council of Dietetics and Nutrition
Certified Health Education Specialist
Course Delivery Method and Format: