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Webinar - Risky Business - CDC Risk Factor Alert

Webinar - Risky Business - CDC Risk Factor Alert


$12.00 - Member

$15.00 - Non-Member

1.00 Sanitation CE Credits

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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.

Learning Objectives

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

Sponsored by:

Performance Foodservice  and   ANFP Logo

All webinars are non-refundable. CE credit will be given upon successful completion of all required areas of the webinar including the quiz and evaluation form.

Competence Level IThis course is a level I continuing competence.
View continuing competence level descriptions here.

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      © 2021 Association of Nutrition & Foodservice Professionals