FUNDAMENTALS OF FOODBORNE ILLNESS INVESTIGATIONS, FD1025

Course Description: The course primarily focuses on the sanitarian/inspector’s roles in the investigation with insight to the other players on the team such as the laboratory, nursing and epidemiology departments.  Course subject matter will vary based on local needs.  Methods of instruction include lectures, discussions and hands-on problem solving exercises.

Audience: Federal, state and local regulators conducting or assisting with foodborne illness investigations.

Course Level: Introductory

Objectives: Upon completion of this course, participants will be able to:

1.          Differentiate various common foodborne pathogens with the aid of reference material in respect to  source, growth and destruction parameters, incubation ranges, and disease symptoms.

2.          Describe the concepts of surveillance and associations of time, place and person.

3.          Define a foodborne outbreak and describe the various action levels that can lead up to a foodborne illness investigation.

4.          Assist with the environmental investigation:

a.          Interview food service personnel

b.          Conduct a food preparation review assessing preparation procedures for opportunities of contamination, growth, survival or death of foodborne pathogens.

c.          Collect laboratory samples.

5.          Assist in questionnaire development and implementation, and state the purpose and difference between case definitions and hypotheses.

Course Duration: 3 days
Prerequisite: N/A
Contact Hours: 16 hours
CEU Credits: 1.6 (Application pending approval)

Enrollment is limited to 60