With concerns about avian influenza on the rise, shoppers continue to worry about the food they prepare for themselves and their families. Stores can help build safety in their communities—and answer the questions of concerned shoppers—with associates that are trained in foodborne illness detection and prevention. A key step of this training is the Retail Learning Institute’s Foodborne Illness Overview course.
Course description: The first course in this series focuses on the causes of foodborne illnesses. You will see how and why these illnesses occur. You will also find out how to tell the difference between an illness and allergen. Last, you will see how to prevent the growth of microorganisms that cause a foodborne illness.
RLI’s introductory course begins by identifying characteristics of foodborne illnesses—how people contract them and the methods that can be used to prevent them. The course describes how microorganisms can contaminate food, from harvest to consumption, as well as the strategies used to limit the spread.
With interactive lessons that discuss symptoms, infection types, and the people at risk, this course makes it clear how different foodborne illnesses can have varied impacts on community members.
From bacteria to viruses to parasites, ensure that your team is prepared to prevent foodborne illnesses. Even more importantly, this course will ensure that your associates can answer shopper questions about the food that they buy, enabling them to feel more confident in their purchases and preparation techniques.
Through a series of 10 courses on Foodborne Illnesses, the Retail Learning Institute (RLI) will prepare associates to take the Food Safety Manager Certification Exam, with content based on the Food and Drug Administration’s Food Code. These courses can also be valuable resources for associates working in food preparation and customer service, as they not only teach protocols, but help associates to understand the fundamentals of transmission so that they can educate others.