HLTH 642 Food-borne Illness Prevention

Overall knowledge of food safety is required in food service jobs including food service employment in the medical field. Furthermore, outbreaks of foodborne illness continue to lead to thousands of cases of hospitalizations in the U.S. each year. Knowledge of the etiology of foodborne illness and ability to address outbreaks is critical to public health safety.

Textbook readings and lecture presentations/notes

No details available.

Course Requirements Checklist

After reading the Syllabus and Student Expectations, the student will complete the related checklist found in the Course Overview.

Discussions (4)

Discussions are collaborative learning experiences. Therefore, the student will complete four Discussions. Each discussion will consist of a thread of 400-500 words and at least two replies of 200-250 words each reply. For each thread, the student must support his or her assertions with at least 1 scholarly citation in AMA format. Each reply must incorporate at least 1 scholarly citation in AMA format. The instructor is looking for substantial, thoughtful, and critical discussions (CLO: A, B, C, D, E).

Short Paper Assignments (2)

The student will complete two Short Paper Assignments, each at least 600 words. The instructor is looking for substantial, thoughtful, and critical analysis of an assigned topic. Each paper should include a minimum of 2 scholarly citations and adhere to current AMA format. The student will have the option to complete an alternative assignment, Servsafe Food Handler’s Certification, instead of completing Short Paper: Sanitation Safety and Training Program Assignment. The student will be responsible for purchasing the Online Course and Assessment (CLO: A, B, C, D, E).

Risk and Control Assignments (2)

This Risk and Control Application Assignment consists of a template and analysis questions. The template below should be completed as the student prepares their response to the analysis questions listed following the template. Write and submit a response (add following the template) to the assignment prompt. The response should be a minimum of 600 words, double spaced, and include at least two in-text citations and credible references (e.g., textbook, government publication, research article). All citations must be consistent with AMA formatting style guide. The response should adhere to current AMA format (CLO: A, B, C, D, E, F).

Personal Case Study Assignment

A case study is an in-depth investigation of a group, event, or community. For this assignment, students will be asked to review their personal nutritional habits and identify a potential food-borne illness they perceive to at greatest risk for within their home environment. Reviewing the textbook chapters and PowerPoints on the risk and control in food groups (Modules 3 and 4) will support students in understanding the variety of potential risks as they decide on their greatest food-borne illness risk. Students will apply their understanding of this food-borne illness risk and the stages of prevention as they compose a PowerPoint presentation and provide their own narration. The student will write a minimum of eight pages, not including a title page and reference page, discussing each case. The case study should adhere to current AMA format (CLO: A, B, C, D, E, F).

Quizzes (7)

There will be seven quizzes during the course. These quizzes will cover the Learn material for the assigned Module: Week. These quizzes will be open-book/open-notes, contain 25 multiple-choice questions, and will have an 1-hour time limit. (CLO: B, C, D, E)