Course Description
Food safety and foodborne illnesses pose significant global health challenges, affecting both the United States and beyond. According to the Centers for Disease Control and Prevention (CDC), approximately one in six Americans, totaling 48 million people, suffer from foodborne illnesses annually, resulting in 128,000 hospitalizations and 3,000 deaths (CDC, 2023a, August 9). This course specifically addresses five key aspects of preventable foodborne diseases: the problem's scope, significance, and surveillance; the risk factors involved; the various types of foodborne illnesses, their clinical presentations, and proper care; food safety practices and reporting procedures; and achievable initiatives outlined in Healthy People 2030.
Contact Hours: 3
Target Audience:
Instructional Level: IntermediateAccreditation Information:
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Course Goals & Objectives:
Course Goals:
Food safety and foodborne illnesses pose significant global health challenges, affecting both the United States and beyond. According to the Centers for Disease Control and Prevention (CDC), approximately one in six Americans, totaling 48 million people, suffer from foodborne illnesses annually, resulting in 128,000 hospitalizations and 3,000 deaths (CDC, 2023a, August 9). This course specifically addresses five key aspects of preventable foodborne diseases: the problem's scope, significance, and surveillance; the risk factors involved; the various types of foodborne illnesses, their clinical presentations, and proper care; food safety practices and reporting procedures; and achievable initiatives outlined in Healthy People 2030.
Learning Outcomes:
After completing this course, the learner will be able to:
- Analyze the size, significance, and surveillance techniques used to evaluate foodborne disease.
- Examine the risk of foodborne illness.
- Compare the types of foodborne illness and the clinical presentations and care.
- Apply food safety techniques.
- Evaluate the pathways to report a foodborne illness.
- Analyze the Healthy People 2030 food safety initiatives.
Disclosures:
TEXT COURSES
Text courses are viewed on your web browser if the online version is purchased, or sent via mail if the physical copy is purchased.
Contact Hours: 3 contact hours in length (check your state’s approval status in the state-specific course catalog for your profession).
Target Audience: Nurses
Criteria for Completion: Criteria for Completion: A score of 75% or more is considered passing. Scores of less than 75% indicate a failure to understand the material and the test will need to be taken again until a passing score has been achieved.
Personnel Disclosure:
Financial- June D. Thompson, DrPH, MSN, RN, FAEN, is employed and receives a salary. She received payment from Colibri Healthcare, LLC for the presentation of this course.
Nonfinancial - no relevant nonfinancial relationship exists.
Content Disclosure: This course does not focus solely on any specific product or service
Cancellation Policy: For activity cancellation, returns, or complaint resolution, please contact us by email help@homeceu.com or by phone at 1.800.55.4CEUS (2387). We have a 100% satisfaction guarantee. Refunds will be issued for courses that have not been completed (exam not taken), or for any course that has been rejected by your board of approval. Webinar attendance must be canceled 24 hours before the scheduled start time.
Authors:
June Thompson, DrPH, MSN, RN, FAEN,
June Thompson, DrPH, MSN, RN, FAEN, has a long history of working in emergency care and in the community. She holds a doctoral degree in public health with an emphasis in epidemiology and health services administration. Dr. Thompson has held academic positions at the Ohio State University, the University of Texas and the University of New Mexico.
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