Foodborne Illness: Introduction

Foodborne illness, often referred to as food poisoning, is caused by unwanted bacteria, viruses, and parasites in food, posing a potential life-threatening concern. Fortunately, prevention is possible through understanding how these contaminants enter food and implementing preventive measures. This course provides essential knowledge on recognizing, preventing, and responding to foodborne illness, particularly beneficial for event planners, managers, and others responsible for food safety.

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Course Details

Learning Objectives

By the end of this course, you will be able to:

  • Describe what foodborne illness is
  • Identify the primary ways foodborne pathogens enter the food supply
  • Recognize the main types of foodborne illnesses
  • Identify the main strategies for preventing foodborne illnesses

Specs

Course Level Intermediate
Languages English
Compatibility Audio, Video, MobileReady, Responsive

Denise Rutledge

Denise's passion for food safety was sparked during her time managing a summer camp kitchen, where a few simple changes—dramatically reduced staff illness caused by foodborne pathogens. This pivotal moment underscored the real-world impact of proper food handling. Her commitment deepened after completing an advanced food safety course in British Columbia, where she was introduced to stricter standards than those in the U.S. These high standards became the foundation of her approach to food safety, which she has maintained throughout her career. With extensive experience across food service environments—including state prison kitchens, bakeries, and as a personal chef—Denise has also trained volunteers to safely prepare meals for the homeless, making her a trusted resource in delivering safe, quality food across varied settings.

Course Applies To

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