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Food Gone Bad - CE459
Food Gone Bad
CE459 l 1.00 contact hrs
by Connie C. Chettle, RN, MS, MPH
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(4.4 / 1822 reviews)
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CE OVERVIEW REVIEWS     
Objectives:
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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Please see CE Course Instructions to learn how to earn CE credit for this module.

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