Course Agenda

  • Tips for Studying FBI
  • Food Borne Intoxications and Infections
  • FBI Prevention
  • Monitoring and Recalls

This course also include a guide from the FDA on food borne illness.


Curriculum


  FBI Review
Available in days
days after you enroll

Choose a Pricing Option

Available Course

Kitchen Topics

This course will be covering cooking/storage temperatures, HACCP, equipment, kitchen layout, can/scoop sizes.

Dana J. Fryer, MS, RD, CNSC

Dana J. Fryer, MS, RD, CNSC

$20

Student Reviews



"This was great for a small review and summary. Great to look over for points that will help one remember the differences between all the FBI."

-M.C. (2021)


"This class was a great review of foodborne illnesses because it was concise and focused on the main parts of the intoxications and infections. The class focused on the differences which made it easier to understand in general terms rather than every aspect of each illness."

-Sarah (2021)