Center for Agriculture and Food Security and Preparedness (CAFSP)


Web Course

Laboratory Investigations Related to Foodborne Outbreaks

Overview

Laboratory investigator working with food Register

If you have already requested this course, log in to the K@TE system to resume the course.

This course covers key elements of a laboratory investigation into a foodborne outbreak. This course includes topics, such as the determination of likely causative agents; special considerations in collecting and submitting clinical samples and food specimens; and subtyping of the causative agents.

Cost

Free

Scope

Key components of a laboratory investigation into a foodborne outbreak are covered including determining causative agents; submitting valid samples/specimens; and subtyping causative agents in a foodborne illness investigation

Target Audience

The target audience is Laboratory personnel, Epidemiologists, Public Health Nurses, Environmental Health Specialists, Public Health Officials, and other personnel who identify, investigate, and implement control measures in response to a foodborne disease outbreak.

Technical Requirements

Operating System

Browser/Version

Plug-ins

Pop-up Blockers

Windows 8, 8.1

IE 9 or above

MS office viewer (Word, PPT, Excel)

Disable

 

Firefox

Adobe PDF Reader 8 or above

 

 

Google Chrome

Macromedia Flash Player 9 or above

 

Mac OS X

Safari

Adobe PDF Reader for Mac

Disable

 

Firefox

Macromedia Flash Player 9 or above

 

  Google Chrome    

Note: Funding for this web course was made possible, in part, by the Department of Homeland Security through grant R181731094, views expressed in written materials or publications and by speakers and moderators do not necessarily reflect the official policies of the Department of Homeland Security; nor does any mention of trade names, commercial practices, or organization imply endorsement by the United States Government.


 

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