 This program targets foodborne illnesses, categorizing them by type of agent (i.e., chemical, biological), and the various types of illnesses caused by each. Its primary focus is to provide information on the biological pathogens of highest concern, including the foods each is most likely found in, signs and symptoms of infection, and prevention and treatment measures. The program has been based on CDC guidelines for safe food handling, and includes information on prevention measures in foodservice, including hand hygiene, proper temperatures for cooking, heating, and cooling foods, and other safe food handling measures.
The program comes on a CD-Rom in Microsoft PowerPoint, and is accompanied by a packet of supplemental materials that include:
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An introduction that states the program’s goals and objectives and gives the presenter a few guidelines for presenting the program
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Hard copies of all handouts
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A written competency assessment
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An answer key for the competency assessment
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A presenter’s program evaluation that you may fill out to let us know your thoughts and ideas on the program
- A certificate of completion that you may hand to each of your participants upon completion of the program
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