Food Gone Bad
by Expert Reviewer: Steven S. Bhimji, MD, PhD; Instructor: Beth R. Wallace, MPH, CIC; Instructor: Connie C. Chettle, MS, MPH, RN
Credentialed for: Physician CME Courses | ContinuingEducation.com

$20.00

i 1.00 CEH

Course Overview

Because infectious outbreaks from contaminated food are such a problem in the United States, healthcare professionals in all settings need to be familiar with the common foodborne pathogens that can be present in home, restaurant, and even hospital kitchens. With this knowledge, healthcare professionals can provide education about proper food preparation, inform special patient populations about foods to avoid, and care for patients who have contracted a foodborne illness.

About the Course Author

Steven S. Bhimji, MD, PhD, is a physician who holds a PhD in pharmacy. Steven S. Bhimji, MD, PhD has declared that no conflict of interest, Relevant Financial Relationship or Relevant Non-Financial Relationship exists.
Beth Wallace, MPH, CIC, is the manager of infection prevention at Methodist Charlton Medical Center in Dallas, Texas. Beth R. Wallace, MPH, CIC has declared that no conflict of interest, Relevant Financial Relationship or Relevant Non-Financial Relationship exists.
Connie C. Chettle, MS, MPH, RN, is an epidemiologist and a frequent contributor to OnCourse Learning continuing education courses. Connie C. Chettle, MS, MPH, RN has declared that no conflict of interest, Relevant Financial Relationship or Relevant Non-Financial Relationship exists.
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Detailed Transcripts

License Tracking/Reminders

Accreditation Information

Certificates provided by accrediting body (1 Match)

  • Accreditation Council for Continuing Medical Education

    1.00HOURS

    Relias LLC is accredited by the Accreditation Council for Continuing Medical Education (ACCME) to provide continuing medical education for physicians. Relias LLC designates this enduring material activity for a maximum of 1.0 AMA PRA Category 1 Credit(s)™. Physicians should claim only the credit commensurate with the extent of their participation in the activity.


Course Details

  • Course Code:

    REL-ACU-0-CMEZ459
  • Hours:

    1.00
  • Type:

    Online Course
  • Release Date:

    2019-05-03
  • Expiration Date:

    2020-07-31
  • Learning Objectives:

    Describe the four most common serious foodborne illnesses, including sources of contamination, signs and symptoms, and treatment options; Give two reasons why foodborne illness is occurring more often; Name five precautions to take when preparing food
  • 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.
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