Foodborne Illnesses

Foodborne Illnesses

Nutrition Services
Foodborne Illnesses

This course is designed to train nutrition services employees on how to prevent contamination from foodborne bacteria and parasites. The course will review harmful bacteria that cause foodborne illnesses, symptoms of various foodborne illnesses, types of foods where foodborne bacteria are found, how foods become contaminated, and ways to reduce the risk of contamination.

Course Authors
Art Dunham
Art Dunham served as President of the Florida School Food Service Association from 2003-2004 and Secretary/Treasurer of the School Nutrition Association from 2007-2009. Art currently holds the titles of Certified Food Service Professional and School Nutrition Specialist. While teaching Hotel/Tourism courses at the Schiller International University, Art is also the Assistant Director of school food services at Pinellas County Schools and serves as a member of the International Association of Food Protection. Art received his master's degree in food service management from the New York University in 1986 and was awarded an Honorary Doctorate of Food Service (DFS) from the North American Association of Food Equipment Manufacturers (NAFEM) in 2007.
TARGET AUDIENCE
Employees
DURATION
19 minutes
LANGUAGES
English

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