In collaboration with the TN Center of Excellence, the Center for Agriculture and Food Security and Preparedness (CAFSP) at the University of Tennessee has produced a series of CDC-funded, free, online courses focused on foodborne outbreak investigations and team development.

The courses may be taken either as introductory training or as refresher training for more experienced staff. The standalone courses take 3-5 hours each and can be completed independently by team members. Jurisdictions can download complimentary tabletop team activities to continue the development of the acquired knowledge of the public health professionals who have completed the online courses.

The CAFSP is certified by the International Association for Continuing Education and Training (IACET), and participants who successfully complete the CAFSP online courses will be awarded Continuing Education Units (CEUs).

Courses

Course 1

The goal for this online course, which is the first part of a two part course, will be to train public health professionals and other involved personnel to rapidly identify, investigate and implement control measures for a foodborne disease outbreak to reduce the incidence of foodborne illness. CEUs: 0.4

Register for Course 1.
Course 2

The goal for this online course is to train public health professionals and other personnel to rapidly identify, investigate and implement control measures for a foodborne disease outbreak to reduce the incidence of foodborne illness. CEUs: 0.4

Register for Course 2.
Course 3

The goal of this course is to provide information on the initial actions taken during the investigation of foodborne illness. Information includes specimen and sample collection, effective interviewing techniques, and communication strategies that can be effective during the initial investigation. CEUs: 0.4

Register for Course 3.
Course 4

The Environmental Health Investigations course will provide information on environmental health investigations, inspections, and environmental assessment activities. Information will include food sampling and shipping; the steps involved in product tracing for investigations; and the implementation of control measures. CEUs: 0.5

Register for Course 4.
Course 5

This course covers key elements of an epidemiologic investigation into a foodborne outbreak. Also, this course covers topics including initiating the investigation; collecting and interpreting data; identifying illness sources; and implementing outbreak control measures.CEUs: 0.4

Register for Course 5.
Activities and responsibilities of the laboratory during an investigation.
An overview of knowledge and skills necessary to conclude an investigation.

Activities

Activity 1: Communication Procedures • Start this activity after completing Course 1 and Course 2
• Download the Activity 1: Communication Procedures zip file
Activity 2

Video

• Generic (not state specific) Stool Collection Training for Public Health Staff
• Watch the Get the Scoop Stool Collection Operation and Optimum Packaging video