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Food Gone Bad - CE459
Food Gone Bad

CE459 l 1.00 contact hrs
by Connie C. Chettle, MS, MPH, RN
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The goal of this program is to provide nurses, physicians, dietitians, dietary managers, school nutritionists, EMTs and paramedics, fitness professionals, health educators, laboratory professionals and physicians with information about the safety of the U.S. food supply and pathogens that cause most outbreaks of foodborne illness. After studying the information presented here, you will be able to:
  • Give two reasons why foodborne illness is occurring more frequently
  • Describe the four most common serious foodborne illnesses, including sources of contamination, signs and symptoms, and treatment options
  • Name five precautions to take when preparing food

This course will be updated or discontinued on or before 7/30/2016

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Accredited status does not imply endorsement by the provider or ANCC of any commercial products displayed in conjunction with this activity. Unless stated above, the planners and authors of this course have declared no relevant conflicts of interest that relate to this educational activity. guarantees this educational activity is free from bias.

Please see CE Course Instructions to learn how to earn CE credit for this module.

This course completion will be electronically reported to CE Broker as required per Florida Statute 456.025(7). Click here to view your CE Broker transcript and check the status of your CE requirements with a FREE 7-day CE Broker trial subscription. It may take up to 24 hours for the course to appear on your CE Broker transcript.

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