The CDC identifies five common factors that contribute to foodborne illness. These categories are termed by the FDA as "foodborne illness risk factors" and most foodborne illness can be attributed to at least one of them. Health department officials focus on these risk factors when conducting inspections or surveys, so it is important that the foodservice practices in your operation are designed to minimize or eliminate risk.
Upon completion of this course, the successful learner will be able to:
- Identify the foods most often associated with foodborne illness
- Identify the five risk factors that most often contribute to foodborne illness
- Evaluate these risk factors in terms of your operation
- Identify ways to minimize food safety risk factors in your operation
- Evaluate the need for ongoing food safety training in your operation
Speaker: Colleen Zenk, MS, CDM, CFPP, CFM
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 I continuing competence.
To view continuing competence level descriptions, visit the