FDA Releases Two Videos on Identifying
And Preventing Foodborne Illness

The U.S. Food and Drug Administration recently released two continuing medical education videos for physicians about foodborne illness. One video focuses on dealing with symptoms that may indicate foodborne illness: suspect, identify, treat, and report. The other video, for consumers, food safety educators, and doctors, shares advice on educating people at greater risk of serious illness from foodborne illness on how to protect themselves. FDA worked with the American Medical Association to create the videos, which are available on the FDA’s Food Safety and Nutrition Resources for Healthcare Professionals webpage.

Food Safety and Nutrition Resources for Healthcare Professionals

FDA’s Center for Food Safety and Applied Nutrition has a wealth of information designed to educate you, your staff, and your patients on important heath topics. Use the materials and information below to learn more about nutrition, food safety, and how to report a problem with food or a dietary supplement.

Medical Education Resources

In collaboration with the American Medical Association (AMA), FDA is developing medical education resources on important health topics.

Foodborne Illness Continuing Medical Education Program

Module 1: What Physicians Need to Know About Foodborne Illness: Suspect, Identify, Treat, and Report

Physicians and other healthcare professionals face a host of new challenges in responding to foodborne illness. Moreover, many individuals who are likely to be seeing physicians regularly are especially vulnerable to foodborne disease: very young children, pregnant women, the elderly, and individuals whose immune systems are weakened by chronic conditions like diabetes, cancer and HIV/AIDS, or by immunosuppressive drugs for persons with organ transplants.

This video uses three actual cases to illustrate the potential severity of foodborne disease and explains a four-step process for dealing with symptoms that may indicate foodborne illness: Suspect, Identify, Treat, and Report.

Interested physicians can also earn one AMA Physician’s Recognition Award PRA Category 1 CME creditTM on AMA’s Education Center website.

Companion physician education materials:

Foodborne Illness Educational Videos: Key Terms and Definitions (PDF: 1.5MB)
Steps for Diagnosing Foodborne Illness (PDF: 1.1MB)
Diagnostic Tools for Foodborne Illness (PDF: 1.6MB)
Reporting Foodborne Illness (PDF: 585KB)
Most Common Foodborne Illnesses (PDF: 1.6MB)
Recent Prominent Foodborne Illness Outbreaks (PDF: 1.6MB)

Module 2: Preventing Foodborne Illness: Talking to Patients About Food Safety

This short video illustrates the essential steps people should take when shopping for, storing, preparing, and serving food. It will help healthcare professionals counsel patients, especially vulnerable patients, on avoiding foodborne illness and is suitable to be shown directly to patients.

Companion patient education materials:

Tips for Grocery Shopping and Storage (PDF: 2.5MB)
Four Steps to Handling and Preparing Food Safely(PDF: 610KB)
Canning Tips (PDF: 1.2MB)

Nutrition Facts Label Continuing Medical Education Program

Talking to Patients About Using the Nutrition Facts Label to Make Healthy Food Choices

View the video to learn practical tips on how to counsel patients about using the Nutrition Facts Label to make informed food choices that support a healthy diet. Interested physicians can also earn one AMA Physician’s Recognition Award PRA Category 1 CME creditTM on AMA’s Education Center website.

NOTE: On May 20, 2016, the FDA announced the new Nutrition Facts label for packaged foods to reflect current scientific information, including the link between diet and chronic diseases. Manufacturers will need to use the new label by July 26, 2018, and small businesses will have an additional year to comply. During this transition time, consumers will see the current or the new label on products. This CME program is based on the current food label. The CME activity materials also include fact sheets that compare the current and new label and describe the key changes. For more information, see Changes to the Nutrition Facts Label.

Companion patient education materials:

Understanding and Using the Nutrition Facts Label (PDF: 194KB)
Key Nutrients and Your Health (PDF: 1,247KB)
Food Facts: New and Improved Nutrition Facts Label
New and Improved Nutrition Facts Label - Key Changes (PDF: 189KB)

Report a Problem with a Food or Dietary Supplement

Healthcare professionals play an important public health role by reporting to FDA a problem, injury, or illness related to a food or dietary supplement. You can report a problem in these ways: