Get Guided HLTH 642 – Food-borne Illness Prevention


Get Guided HLTH 642-Food-borne Illness Prevention

Course Description

This course examines current research and governmental initiatives regarding food safety as well as “best practices” for food handling in food service systems.

For information regarding the prerequisites for this course, please refer to the Academic Course Catalog.


The dangers of foodborne illness have been well-known throughout history. Some of the earliest food sanitation guidelines are promoted in the Old Testament. Even in the twenty-first century, however, outbreaks of foodborne illness continue to cause considerable morbidity and mortality despite a better scientific understanding of the natural history of foodborne diseases. Knowledge of the etiology and skill in the investigation, mitigation, and prevention of these outbreaks is critical to the maintenance of public health.

Measurable Learning Outcomes

Upon successful completion of this course, the student will be able to:

  1. Assess risk and perform hazard analysis and critical control point (HACCP) evaluations of food safety.
  2. Evaluate the risks associated with each step in the food supply.
  3. Describe the major provisions, relationships, and hierarchy of laws and guidelines designed to ensure a safe food supply in the United States.
  4. Interpret food sanitation standards.
  5. Solve problems and make critical decisions in food sanitation and safety inspection.
  6. Investigate foodborne illness outbreaks.
  7. Develop educational material for food handling staff.

Course Assignment

Textbook readings and lecture presentations/notes

Course Requirements Checklist

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

Discussions (4)

The student will complete four Discussions. Each discussion will consist of a thread and at least two replies. The instructor is looking for substantial, thoughtful, and critical discussions.

Short Paper Assignments (2)

The student will complete two 1-2 page Short Paper Assignments. The instructor is looking for substantial, thoughtful, and critical analysis of an assigned topic.  The student will have the option to complete an alternative assignment, Servsafe Food Handler’s Certification, instead of completing Short Paper: Sanitation Safety & Training Program in Module 8: Week 8. Students will be responsible for purchasing the Online Course and Assessment.

Case Study Assignments (2)

The student will assume the role of a sanitation inspector to investigate and evaluate two case studies related to foodborne illness and/or its prevention from a list of cases provided. The student will write a minimum of eight pages discussing each case. The papers should analyze and explain the scientific aspects of each case and the public health policies and regulations regarding the management of the situation created by the case.

Quizzes (7)

There will be seven open book/open notes quizzes during the course. Each quiz must be completed by 11:59 p.m. (ET) on Sunday of the assigned Module: Week, except for Quiz: Safety Management of the Food Supply, which must be completed by 11:59 p.m. (ET) on Friday of Module 8: Week 8.

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