Purpose: The purpose of this course is to inform health care professionals and food service workers about foodborne illness and the many pathogens that can cause it, the symptoms, how it is transmitted, how to prevent it, and its treatment. Objectives: 1. Define foodborne illness; 2. Identify the eight pathogens that account for the majority of illnesses, hospitalizations, and deaths in the U.S.; 3. Describe the common symptoms of foodborne illness; 4. Identify the possible food sources that can harbor a pathogen; 5. Explain how to prevent a foodborne illness; 6. Explain the difference between a virus, bacteria, and parasite; 7. Describe the long-term effects of a foodborne illness. Continuing Education Credits: 1.0 contact hours Iowa BON #335; 1.0 contact hours CA Board of Nursing CEP 14033; 1.0 contact hours CE Broker # 50-4572 Florida and District of Columbia; 0 contact hours for Social Work State of Illinois Department of Financial and Professional Regulation. License No. 159.001315; 0 contact hours for Physical Therapy State of Illinois Department of Financial and Professional Regulation. License No. 216.000284; 0 contact hours for Occupational Therapy State of Illinois Department of Financial and Professional Regulation. License No. 224.000164; 1.0 CE hours for certified nursing assistants; long term care department heads; and other health care disciplines.
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