Nutrition IV: Preventing Food Borne Illnesses: Reducing Risks through Food Selection and Storage

(13 customer reviews)

This course examines which elements must be present for food bacteria to grow and describes common food borne illnesses. Upon successful completion of this course, students should be able to list the three necessary components of food safety, list the five factors necessary for bacterial growth, identify the causes of food-borne illnesses, recognize common food-borne illnesses, define “Cross-Contamination” and define methods for proper food storage.

Additional information

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Course State

Georgia, Kentucky, Nevada, New York

13 reviews for Nutrition IV: Preventing Food Borne Illnesses: Reducing Risks through Food Selection and Storage

  1. Nikki LITTLE CHUTE, WI

    this course and the other 2 food bornee illnesses helped me learn a lot and be able to help provide quality care at my current center

  2. Michelle LADSON, SC

    I learned several interesting facts from this course. Also learned correct temperature ranges for different storage situations.

  3. Sharon CASTLE ROCK, CO

    This class open my eyes to a lot of things that I didn’t realize before. that is why continual learning is so important

  4. Diane DENVER, CO

    Really great. Information for keeping children safe

  5. Chantel COLUMBUS, OH

    Very informative

  6. Sharon CHARLOTTE, NC

    this section was very knowledgeable…

  7. Carol NORCROSS, GA

    Keeping doing what you’re doing!

  8. Iselsa LAWRENCE, MA

    Excellent

  9. Jessica RICHMOND HILL, GA

    good course

  10. Luisa ORLANDO, FL

    excellent

  11. shiniquequa COLUMBUS, GA

    Y’all covered everything

  12. Jessica V CARY, NC

    great course

  13. Lisa ROSWELL, GA

    very informative

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