Course Overview
The Virginia Infection Prevention Training Center’s course
on Prevention of Healthcare-Associated Gastrointestinal Infections provides
essential information on infectious gastroenteritis and an overview of common
gastrointestinal (GI) infections. Topics include transmission precautions, staff
policies, antimicrobial stewardship, and best practices regarding Clostridiodes
difficile and Norovirus.
Target Audience
Target audience for this course are healthcare
professionals who are or will be directly involved in infection prevention
activities in their facilities. These are
infection prevention professionals who have participated in and gained
considerable knowledge through specialized infection and control training and
who have minimal to moderate practice or fieldwork experience with infection
prevention and control concepts.
Audience examples include advanced beginner
to proficient infection preventionists and HAI/AR/IPC staff, novice to
proficient healthcare or public health epidemiologists, and antimicrobial
stewardship program pharmacists.
Overall Learning Objectives
- Review microbes that can cause infectious gastroenteritis and discuss common gastrointestinal (GI) infections
- Discuss key GI infection prevention best practices and evidence behind them
- Discuss burden of Clostridiodes difficile infection and practices to prevent infection
- Discuss burden of Norovirus infection and practices to prevent infection
- Review Norovirus outbreak experience
Continuing Education Credit
Continuing Education (CE) credit is available for this course until May 1, 2026. Once viewed, please visit the
activity page to obtain your credit.
How Did We Do?
We appreciate your feedback and suggestions on how we can
improve this course for future participants. Please complete this anonymous
evaluation for Prevention of Healthcare-Associated Gastrointestinal
Infections.
Resources
Visit viptc.vcu.edu to
access our full library of on-demand courses, training videos, and infection
prevention resources.