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CE459
1.0 hr Food Gone Bad
Connie C. Chettle, RN, MS, MPH, CIC, COHN-S
Course Objectives:
The goal of this program is to provide nurses 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.
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