This continuing education course identifies and examines food safety issues of concern to specific high-risk patients, including pregnant women, infants, young children, the elderly and persons who are immunocompromised due to disease or pharmacological therapy.

This continuing education course discusses the complexities of childhood peanut allergy prevention, diagnosis, and management and provides recommendations and practical advice for prevention and management.
 

This continuing education course addresses consumers’ growing interest in fermented foods, concerns about fermented food safety, and fermented foods as sources of probiotics that support health and treat disease.