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OC - Foodborne Pathogens

OC - Foodborne Pathogens


$40.00 - Member

$50.00 - Non-Member

5.00 Sanitation CE Credits

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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.

Learning Objectives

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

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.

Competence Level IIThis course is a level II continuing competence.
View continuing competence level descriptions here.

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    © 2021 Association of Nutrition & Foodservice Professionals

    © 2021 Association of Nutrition & Foodservice Professionals