In the Kitchen: Food Safety and Preparation

Hours: 0.12
# Course Code: REL-PAC-0-INKFSP

Safe food handling, storage, and preparation can stop foodborne illnesses. This course discusses handling, preparing, and storing food safely in the home.

Course Description

Safe food handling, storage, and preparation can stop foodborne illnesses. This course discusses handling, preparing, and storing food safely in the home.

Certificates

Certificates provided by accrediting body (0 Match)

Course Details

Course Code: REL-PAC-0-INKFSP

Hours: 0.12

Type: Online Course

Content Expiration Date: 12/31/2028

Learning Objectives:
Identify at least two food safety and handling practices.

Outline:

Section 1: Introduction

About This Course

Learning Objectives

Section 2: Safe Food Handling

Foodborne Illness

Food Storage

Safe Food Preparation

Cleaning Food Prep Surfaces

Hand Hygiene

Review

Summary

Section 3: Conclusion

Subject Matter Expert: Kathleen Koopmann, RN, BSN, PCCN

Kathleen Koopmann, RN, BSN, PCCN, is an SME Writer for the Post-Acute Care team at Relias, with a focus on long-term care. Kathleen earned her associate degree in nursing in 1987 at Mid-Michigan Community College and her Bachelor of Science in nursing in 2018 from Western Governor's University. She has training from the North Carolina Statewide Program for Infection Control and Epidemiology through NCDHHS and the University of North Carolina. Kathleen has worked in long-term care, outpatient care, acute care, and nursing education. She has hospital experience in Med-Surg, OR/PACU, Critical Care, and outpatient experience in Occupation Health. Kathleen has experience as a clinical instructor for the LPN program at Susquehanna County Career and Technical Center in Pennsylvania. Most recently, she recently worked in long-term care as a Staff Development Coordinator and Infection Control Practitioner.
Disclosure: Kathleen Koopmann, RN, BSN, PCCN has no Relevant Financial or Non-Financial Relationship with ineligible companies to disclose.

Target Audience:
The target audience for this course is: General Staff; in the following settings: Post-Acute Care.

Relias will be transparent in disclosing if any commercial support, sponsorship or co-providership is present prior to the learner completing the course.

Course Delivery Method and Format
Asynchronous/Online Distance Learning; please see certificate details for specifics on delivery format.
Relias has a grievance policy in place to facilitate reports of dissatisfaction. Relias will make every effort to resolve each grievance in a mutually satisfactory manner. In order to report a complaint or grievance please contact Relias.
If you require special accommodations to complete this module, please contact Relias Support by completing the web form (https://www.relias.com/help) or by using the chat functionality.
All courses offered by Relias, LLC are developed from a foundation of diversity, inclusiveness, and a multicultural perspective. Knowledge, values and awareness related to cultural competency are infused throughout the course content.
Reference herein to any specific commercial product, process, or service by trade name, trademark, service mark, manufacturer or otherwise does not constitute or imply any endorsement, recommendation, or favoring of, or affiliation with, Relias, LLC.
All characteristics and organizations referenced in the following training are fictional. Any resemblance to any actual organizations or persons living or dead, is purely coincidental.
To earn continuing education credit for this course you must achieve a passing score of 80% on the post-test and complete the course evaluation.

Accommodations
If you require special accommodations to complete this module, please contact Relias Customer Support here.

In the Kitchen: Food Safety and Preparation

Safe food handling, storage, and preparation can stop foodborne illnesses. This course discusses handling, preparing, and storing food safely in the home.

$ 20.0 $20.00 $20.00

$ 20.0 $20.00

$20.00