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
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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.