The Center for Disease Control and Prevention (CDC) estimates that 48 million people get sick, 128,000 are hospitalized, and 3,000 die from foodborne diseases each year in the US. US consumers report that they consider health professionals as the most trustworthy sources of food safety information, especially for the elderly (older than 65) who are vulnerable to foodborne illnesses.
This training provides an overview of planning and developing a program evaluation and includes a virtual role play, where you will have a chance to apply the knowledge and skills learned.
Given that not all statewide public health systems include local health departments (LHD), it is important to provide educational materials regarding public health practice for local health officials in these systems.