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Food Safety

Originally broadcast on February 18, 2010

Speaker:
Dale Morse, MD, MS

Assistant Commissioner
Office of Science
New York State Department of Health

This program will examine the changing nature of foodborne outbreaks and the changing nature of outbreak epidemiology. This includes a look at the shifting scope of food distribution, the scope of outbreak occurrence, and changes in the scale of contamination. While foodborne diseases have always existed in the food supply, modern-day approaches to food production and distribution influence the scale of foodborne outbreaks. As outbreaks become more complex, the nature in which outbreaks are mitigated has also changed. Outbreak epidemiology calls for collaborate efforts among public health, government, and clinical entities in order to identify the source of foodborne outbreaks and prevent the spread or reoccurrence of such outbreaks.

Program Objectives
After watching this broadcast participants will be able to:

  • Describe the process of identifying the source of a foodborne outbreak.
  • Explain the collaborative effort of agencies in monitoring and mitigating foodborne outbreaks.
  • Summarize challenges associated with food safety epidemiology.

Continuing Education Credits

School of Public Health, University at Albany is an approved provider of continuing nursing education by the Massachusetts Association of Registered Nurses, Inc., an accredited approver by the American Nurses Credentialing Center’s Commission on Accreditation.

It has been assigned Provider Code PA# 157N.

Course code PA# 157N-213; 1.0 contact hour.

School of Public Health, University at Albany is accredited by the MSSNY to provide continuing medical education (CME) for physicians. The School designates this educational activity for a maximum of 1.0 AMA PRA Category 1 Credit(s).™ Physicians should claim only credit commensurate with the extent of their participation in the activity.

This activity is sponsored by the School of Public Health, University at Albany, SUNY, a designated provider of continuing education contact hours (CECH) in health education by the National Commission for Health Education Credentialing, Inc. This program is designated for the CHES to receive 1.0 Category 1 CECH in health education.

Continuing education credits are available until February 2013.

The planners and presenters do not have any financial arrangements or affiliations with any commercial entities whose products, research or services may be discussed in this activity.

No commercial funding has been accepted for this activity.