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Seasonal Influenza Case Study

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Session 12:
1. Share three tips for preventing food-borne transmission of enteric agents and steps that you would take to implement these at your place of work.
2. How do members of your profession prepare for seasonal influenza? What are the pros and cons of this approach?
3. Describe three recommended contact measures that Health care providers (HCPs) can use during an outbreak of food–borne illness, and the benefits of following these measures during an outbreak?
4. Discuss three control measures for MRSA in the healthcare setting and why these measures are important?

Session 13:
1. Share with the class the steps you would take to report higher than normal cases of two common infectious diseases, (e.g. the flu and measles) at your local

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