$39.00

Hours: 3    Approvals: ARF, RCFE, GH, STRTP

Foodborne Illness

3 Hours

Course Expiration
Once you register you have up to one year to take the course.

Course Description
There are many ways  a resident can contract a foodborne illness. Even the most rigorous inspection cannot guard against an outbreak of foodborne 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.

In the upcoming lessons,  you will learn the most common foodborne illnesses along with their symptoms, course of illness and treatment. It is one thing to learn proper food handling and know the regulations. It is quite another to understand, in depth, what we are guarding against.   More than learning the material, this knowledge will become a sobering reminder  to administrators of their responsibility to protect residents under their charge.
Food safety and prevention of illness is the highest priority in caring for residents of community care facilities.  FDA 2009 Food Code defines “highly susceptible populations” as persons who are more likely than other people in the general population to experience foodborne disease because they are:

Immunocompromised that include preschool children or older adults.

Obtaining FOOD at a facility that provides services such as custodial care, health care, or assisted living, a child or adult day care center, kidney dialysis center, hospital or nursing home, or nutritional or socialization services.

The course provides an overview  of the major foodborne illnesses, how they  spread and what protocols  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 foodborne illness outbreaks are investigated.

What our customers are saying..

ARF RECERTIFICATION

ala-carte
★★★★★
Easy to navigate. Very informative and reasonable price.
- Maria Pacio

On line courses

ala-carte
★★★★★
Its very helpful.
- Nerissa Cristobal

Smart Seminars

ala-carte
★★★★★
ORGANIZED AND EASY TO USE. I HIGHLY RECOMMEND SMART SEMINARS FOR FUTURE CLASSES.”
- Jeaneth Cabrera

Licensee/adm.

ala-carte
★★★★★
Its good to be updated, refreshed by attending these classes. We will see u in 2 yrs.
- Nerissa Cristobal

Administrator

ala-carte
★★★★★
Thank you, I learned a lots. Some information I do not know
- Ignatius Rusli

HIV/TB

ala-carte
★★★★★
THE COURSE WAS WELL ORGANIZED AND EASY TO USE. I HIGHLY RECOMMEND SMART SEMINARS FOR FUTURE CLASSES.
- Zipora

ARF

arf-admin
★★★★★
I enjoyed the course it as very informative and keep my interest the instructors were very good
- Michelle lewis

ARF Course

arf-admin
★★★★★
Instructors are professional, very informative, and take their time to answer all your questions. Would recommend it to anyone that is in the process of becoming certified.
- TYREASE WILLIAMS

Initial Administrator Course

arf-admin
★★★★★
Dr. Brotman provides the resources needed to assist in passing the Administrator Exam as well as the resources needed to assist in your profession as a successful Administrator. Appreciate the course and Dr. Brotman!
- Larissa Celles