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Contamination with bacteria like Salmonella or E.coli can happen at any point from farm to consumption. As a food professional, it is important to learn about food related diseases and what you can do to reduce their risk to prevent foodborne illness. This course, along with the activities provided, will give you an opportunity to increase your knowledge in making every step count by cooking and serving safe foods.

Learning Objectives:

• List some of the common foodborne pathogens
• Describe ways food can become contaminated
• Recognize foodborne illness factors and symptoms
• List at least three key practices to prevent foodborne illness

Course login is valid for 1 year from date of purchase. 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.