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Food Safety

Author: Dana Bartlett, BSN, MSN, MA, CSPI

Course Created: 2019

Practice Level:

No book to buy Duration: 1 hours
This course material available in video format. Click to view.

Course Summary

Foodborne illnesses are more widespread than people realize. They are defined as illness caused by consumption of food or water contaminated by a microorganism such as bacteria or viruses or a parasite. Foodborne illnesses are commonly referred to as food poisoning and they can have serious consequences, especially in certain more vulnerable population groups. The diagnosis of food poisoning is by exclusion, and based on signs and symptoms and an ability to track when food and what type was eaten. The signs and symptoms of food poisoning are nonspecific in nature and are discussed. Treating food poisoning involves rest and fluids. There is no best fluid for treating food poisoning. It is most important for the food poisoned person to remain well hydrated. The majority of food poisoning incidents are caused by improper handling, preparation, and/or storage of food, which means that food poisoning is preventable if food is properly handled, prepared and stored.

Course Format

This course is based on a book and a post test. When you're ready, purchase the test by clicking the "Add To Cart" button. This will let you take the test and receive your certificate for CE credits.

Course Syllabus

  • The Importance of Food Safety
  • Common Features of Foodborne Illnesses
  • Diagnosis of Food Poisoning
  • Treatment for Food Poisoning
  • Food Safety Prevention
  • Freezing Foods and Thawing
  • Case Study - Food Poisoning

Learning Objectives

  • Describe foodborne illnesses and distinguish them from other medical conditions.
  • Describe the treatment options for food poisoning.
  • Identify the guidelines for the proper handling, preparation, and storage of food.


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