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
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.


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