{"id":1641,"date":"2019-09-23T07:22:47","date_gmt":"2019-09-23T12:22:47","guid":{"rendered":"http:\/\/safefoodtraining.com\/minnesota\/?p=1641"},"modified":"2019-09-03T19:36:38","modified_gmt":"2019-09-04T00:36:38","slug":"certified-food-protection-managers-and-foodborne-illness-incubation","status":"publish","type":"post","link":"https:\/\/minnesota.safefoodtraining.com\/2026\/food-borne-illness\/certified-food-protection-managers-and-foodborne-illness-incubation\/","title":{"rendered":"Certified Food Protection Managers and Foodborne Illness Incubation"},"content":{"rendered":"\n
\"Foodborne
Image credit: dolgachov via 123rf & needpix.com<\/figcaption><\/figure>\n\n\n\n

Certified food protection manager training<\/a> teaches food management professionals the causes and prevention of foodborne illness, but sometimes the tracing of foodborne illness sources doesn’t get as much attention as it deserves. Foodborne illness incubation refers to the time that lapses between when contaminates are ingested and an infected consumer begins showing symptoms. We find foodborne illness incubation useful when trying to identify the type of illness and the product that caused outbreaks.<\/p>\n\n\n\n

Using Foodborne Illness Incubation As A Forensic Tool<\/h3>\n\n\n\n

When people get sick from eating contaminated food, they’ll either call the local health department or the eating establishment they feel sickened them. When they do, there are three important questions that need to be asked:<\/p>\n\n\n\n