Dietitian Course: Foodborne Illness and Food Safety: A Guide for Dietitians

FOODBORNE ILLNESS AND FOOD SAFETY: A GUIDE FOR DIETITIANS

According to the Centers for Disease Control and Prevention, each year approximately 1 in 6 Americans, (48 million people) become ill, 128,000 are hospitalized, and 3,000 die of foodborne illnesses. Bacillus cereus, Campylobacter jejuni, and Clostridium botulinumare to name only a few foodborne illnesses plaguing our nation. Join us as we discuss foodborne illnesses, safe food handling practices, hygiene, review populations at greatest risk, and the methods registered dietitians can use to educate safe food handling practices.

Upon successful completion of this one-hour course, the participant should be able to:

Recognize safe practices to reduce the risk of foodborne illness.

Apply knowledge of biological, physical, or chemical properties that may cause food to be unsafe.

Apply knowledge of hygienic food preparation practices and causes of foodborne illness in food preparation.

Develop and provide education and counseling on safe food-handling practices to reduce and prevent cross-contamination.

Recognize individual and target groups at higher risk for foodborne illness.

Live Event Date: Aug 18, 2022

Expiration Date: May 31, 2024

Performance Indicators/Learning Objectives: 7.2.1, 7.2.2, 7.2.10, 13.2.2

Target Audience: RDs, DTRs, Health Professionals

Number of Credits: 1.0

Level(s): 1

Total Cost: 1 Site Credit

About the Presenter: Pauline Forshee, RDN, LDN

Owner of corporate and personal wellness practice in Port Saint Lucie, FL, (Joy Rising Nutrition, LLC) specializing in Biblical, holistic approach to food freedom.

Pauline has over 30 years of experience as a speaker and national and international educator. Pauline provides customized faith centered, nutritional motivational events, workshops & webinars, private coaching, corporate wellness, and family & pediatric wellness. Currently, sheis partnered with a pediatric endocrine and metabolic center providing care in the areas of medical nutritional therapy, diabetes education, weight management, and healthy eating. In addition, Pauline works with Elite X Personal Training facilitating seminars and workshop for the 55 and over community.

Currently, Pauline is an active founding board member of Seahawk2Seahawk, a support group for Keiser University students that addresses the physical, psychological, and nutritional needs of students. She is actively involved in her community bring awareness to childhood food insecurity and eating disorders.

Pauline works with corporations presenting live webinars, cooking demonstrations, employee health classes, and as a product spokesperson. Some of the corporations she has worked with include Kellogg’s and DayMark corporation, Christ Fellowship, Keiser University, and Cleveland Clinic (community youth outreach program, Project LIFT).

Pauline is known for her light-hearted, simple approach to weight management and weight loss. She applies practical advice to sound, evidenced-based research to help her patients and clients reach their goals of better health and healing.