Children are considered a highly susceptible population, meaning they are at a greater risk for contracting a food-borne illness. The Center for Disease Control (CDC) estimates that every year, one-in-six Americans will get a food-borne illness. This course will look at ways to handle breast milk, formula, and other foods to help prevent food-borne illness form occurring in your facility. Other topics discussed will include: basic symptoms of food-borne illness, handling foods properly, cross contamination, personal hygiene, and product dates information. This course will provide one credit hour of training.
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