Hours: 3 Approvals: ARF
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Course Summary
Quizzes
Following each lesson, there is a quiz. You must achieve a score of 70% to move on to the next lesson. The use of quizzes satisfies the CCL regulation that online courses be interactive.
Course Description
There are many ways a resident can contract a food-borne illness. Even the most rigorous inspection cannot guard against an outbreak of food-borne illness. Despite the best efforts of County and Federal inspectors, food enters our food system already contaminated with deadly bacteria such as E. Coli or Salmonella.
Food safety and prevention of illness is the highest priority in caring for residents of community care facilities. The FDA defines “highly susceptible populations” as persons who are more likely than other people in the general population to experience food-borne disease because they are:
Immunocompromised; preschool children, or older adults; and obtaining FOOD at a facility that provides services such as custodial care, health care, or assisted living, such as a child or adult day care center, kidney dialysis center, hospital or nursing home, or nutritional or socialization services such as a senior center.
The course provides an overview of the major foodborne illnesses, how they spread, and what steps the administrator can take to minimize and eliminate the risk of illness. Protocols for food storage, refrigeration, and cooking are covered in detail.
The objectives of the course are:
Learn the following major foodborne illnesses including symptoms and treatment.
E. Coli
Norovirus
Listeriosis
Campylobacter
Salmonella
Learn New USDA Standards for Salmonella and Campylobacter.
Learn how to evaluate seafood along with proper storage, thawing and preparation.
Gain knowledge and understand how food becomes contaminated.
Gain knowledge and understand how food-borne illness outbreaks are investigated.
