Students will learn the basics of food safety and develop an introductory understanding of the 4 types of fish poisoning that we will cover.  By the end of the course, learners should be able to tell someone who has no knowledge of these poisonings/toxins the basics as they pertain to fish ingestion.  

While completing my MPH, I spent a great deal of time creating content on food safety, food poisoning and obscure diseases.  My undergraduate studies in biology gave me a firm foundation in microbiology and the chemistry involved in food spoilage.

0 - 1 hours per week outside of class
Homework
Frequency: included
Feedback: included
Details: There will be one short assessment per week that covers the slideshows and readings; each is 10 questions or less.  There will also be 2 small projects assigned.  The learner will need to do independent research online, and I anticipate homework taking 1-2 hours a week.
Assessment
Frequency: included
Details: I will correct assessment answers, but will not give letter grades.  All assessments are 10 questions or less.  I will read the projects and assignments, and provide feedback when warranted. 

I will show a brief clip of “Histamine - The Stuff Allergies are Made Of” during week one.  Here is the link to the entire video.  
https://youtu.be/1YrKVobZnNg

The following is an assigned reading.  Learners will not need to visit the website itself as it will be saved as a PFD and posted, but they will need to be able to open the PDF.

“ Food Poisoning (Foodborne Illness)”
https://food.unl.edu/food-poisoning-foodborne-illness