Discussing Foodborne Illness
The goal of this course is to help nurses learn about foodborne illnesses – signs and symptoms, how to prevent them, disease-causing organisms, pathogenic agents, and treatment options.

Course Publication Date: May 17, 2020

This course is available with NO ADDITIONAL FEE if you have an active one year unlimited membership!

Author:Anita Rothera-Delaney RN, BS
Course No:FBI121019
Contact Hours:1.00
Delivery Method:Online Self Study
Category:Nutrition & Fitness & Complimentary
Community & Home Health
Emergency & Trauma Medicine
Medical & Surgical Issues
Pediatric Medicine
  

Ready to take a course?

  • Take as many courses as you want
  • Earn as many credits as you need
  • 100% Guaranteed
Buy One Year Unlimited Membership
Learning Objectives
  • Define ‘foodborne illness’ as defined by the World Health Organization.

  • Discuss food preparers lessons of “Clean, Separate, Cook and Chill”.

  • Describe reasons why new and different microbes emerge as public health problems.

  • Name five symptoms of foodborne illness.

  • Describe the incubation period of foodborne illness.

  • Name three ways to prevent bacterial food poisoning.

  • Discuss what ‘infectious dose’ means.

  • List three pathogenic agents of foodborne illness.

  • Discuss gastroenteritis and treatment of gastroenteritis.



 (842ms)
CPE-WEB01 34.238.190.122 url(WWW.MYFREECE.COM)-domain(WWW.MYFREECE.COM)-anon

Search Courses

Group Plan

Group plans are convenient and cost effective!

Authors Wanted


Earn $$$ as a MyFreeCE Author!