Audience: Owners, operators, and staff of Maryland Assisted Living Facilities Approvals/Accreditation: - Maryland – Approved by OHCQ for Assisted Living Managers and Staff. (NOT approved for the 20 hour or the 80 hour course.).
Introduction: Foodborne illness, commonly known as food poisoning, is a significant problem for people of all ages. Older people living independently may have problems with food storage, food handling, and food preparation, which increase their risk of foodborne illness. People living in long-term care facilities are also at increased risk for this problem. The purpose of this program is to help caregivers of older adults prevent foodborne illness. You will learn the importance of handling foods safely and be able to recognize situations that can cause foodborne illness. Objectives: At the end of this course, you will be able to: - Recognize foodborne illness hazards;
- Remove hazards from the environment;
- Prevent foodborne illness by increasing the level of assistance when needed; and
- Teach caregivers and older adults food safety practices.
Course Topics: In this program, you will learn about: - The Prevalence of Foodborne Illness
- Causes of Foodborne Illness
- Risk Factors for Older Adults
- Hazards and Prevention Ideas
- Resident Rights
Course Authors: This course was adapted from Injury Prevention for the Elderly, a video/print training program consisting of ten modules written by Bonnie L. Walker, PhD. The curriculum was developed by an interdisciplinary team of experts including: Edward F. Ansello, PhD; Kenneth H. Beck, PhD; Norman K. Bohrer, MD; Claire S. Cole, MA, RN; Peter P. Lamy, ScD, PhD; Ruth K. Miller, MS; Nancy J. Osgood, PhD; James P. Richardson, MD, MPH; Margaret V. Rowe, RPH, PharmD; April L. Walker, BS; Jean F. Wyman, RN, PhD; and Ilene H. Zuckerman, PharmD. The CBT and Web versions of this program were developed by Harrington Software Associates, Inc, funded by a grant from NIA 2R44 AG18678, Using CBT and the Web to Train Board and Care Staff.
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