Food Safety for High Risk Populations

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Module 1 – Overview of Food Safety Issues for High Risk Audiences

  • Identify populations at increased risk for foodborne illnesses and factors that affect that risk.
  • Recognize pathogens of most concern for various groups at increased risk for foodborne illnesses.
  • Recognize associations between groups of pathogens and key food handling behaviors.
  • Identify key food safety guidelines important in reducing the risk of foodborne illness.

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Module 2 – Immunity and Foodborne Illness

  • Recognize the complexity of the immune system, differences between the innate and adaptive immune system, and the roles of each.
  • Recognize the effects of pregnancy, life stage, disease and pharmacological therapy on immune response to pathogen invasion.

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Module 3 – Food Safety Issues During Pregnancy

  • Identify how pregnancy increases risk for illness from certain pathogens.
  • Recognize risky food safety behaviors associated with the pathogens of most concern during pregnancy.
  • Illustrate to pregnant patients and clients foodborne illness and food safety recommendations to follow while pregnant.

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Module 4 – HIV and Food Safety

  • Recognize how HIV/AIDS increases risk for illness from certain pathogens.
  • Identify risky food safety behaviors associated with the pathogens of most concern for HIV-positive individuals.
  • Illustrate to HIV-positive patients and clients foodborne illnesses and food safety recommendations that will reduce their risk of foodborne illness.

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Module 5 – Food Safety Issues for Cancer and Organ Transplant Patients

  • Recognize how cancer therapy and organ transplantation increase risk for illness from certain pathogens.
  • Identify risky food safety behaviors associated with the pathogens of most concern for cancer and transplant patients.
  • Illustrate to cancer and transplant patients foodborne illness and food safety recommendations that will reduce their risk of foodborne illness.

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Module 6 – Food Safety Across the Lifecycle: Young and Old

  • Recognize how life cycle (young, old) affects risk for foodborne illness.
  • Identify risky food safety behaviors associated with the pathogens of most concern for infants, children and the elderly.
  • Illustrate foodborne illness and food safety recommendations that will reduce the risk of foodborne illness for infants, children and the elderly.

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