DTY103 - Foodborne Illness (1.0 HR)

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.