DINEX is generously sponsoring this online course so ANFP members can earn 5 SAN CE hours at 20% off through December 31, 2020.
Foodborne illness is a common and costly public health problem. The Center for Disease Control (CDC) estimates that 1 in 6 Americans (approximately 48 million people) gets sick each year by consuming contaminated foods or beverages. Of that group, an estimated 128,000 are hospitalized and approximately 3,000 people die – often from complications of foodborne illness. This course is designed to bring you up to date on the pathogens that most often are responsible for foodborne illness and those that are of the most risk to the clients you serve.
Upon completion of this course, the successful learner will be able to:
- Identify foodborne pathogens that are of most concern to high-risk populations
- Discuss the six foodborne pathogens that require exclusion from a foodservice operation if diagnosed in a food employee
- Identify the foods most often associated with foodborne illness and the foodservice practices that can prevent the spread of foodborne pathogens when handling those foods
No online course extensions will be granted. All online courses are non-refundable. CE credit will be given upon successful completion of all required areas of the course including the quiz and evaluation form.
This course is a level II continuing competence.
View continuing competence level descriptions here.