- Schedule of Classes - June 25, 2020 7:14PM EDT
- Course Catalog - June 25, 2020 7:15PM EDT
Course information provided by the Courses of Study 2019-2020.
Every year, over 48 million people will experience a foodborne illness. In this course you will learn how foodborne illnesses are investigated, and how out-breaks are traced through complex food systems back to the contaminated food. By conducting patient interviews, you will gain practical experience in solving foodborne disease outbreaks. You will also contribute to preventing foodborne outbreaks in our community by working with local food processors to reduce food safety risks.
When Offered Spring.Outcomes
- Identify food safety risks throughout specific farm-to-fork food systems
- Describe the relevant disease surveillance systems and their roles in out-break surveillance and detection
- Acquire practical investigation skills by collecting data for use in real-life foodborne disease investigations by performing patient interviews
- Implement a root cause analysis to facilitate in foodborne disease outbreak investigations
- Synthesize data of recent national foodborne disease outbreaks in order to develop educational materials to communicate food safety preventative measures to be used by local food processing communities to prevent food-borne disease outbreaks
Regular Academic Session.
Credits and Grading Basis
2 Credits Stdnt Opt(Letter or S/U grades)
Class Number & Section Details
- RStocking Hall M01
- Jan 21 - May 5, 2020
Instruction Mode: Hybrid - Online & In Person
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