Handling Food Safely

Handling Food Safely  

As someone who prepares food, you know that when food is not handled safely, it can result in serious illness to those who come into contact with it. While most of us know some of the basics of food safety, such as making sure we have clean hands before we prepare or serve food, you may not know some of the other safety guidelines that begin with buying food and end with storing it properly. In this course, you will learn about the most common types of food-borne illness, their most frequent symptoms, and some serious complications that can arise in certain individuals. You will also learn how to minimize the chance of a food-borne illness occurring. You will learn how to choose meats and poultry from the store, as well as how to handle, prepare, cook, serve, cool, and store foods in the safest manner. Essentially, this course you will provide you with the tools you need to handle food in a safe manner. A few interactive exercises along the way will help facilitate your learning and allow you to test your knowledge of the things you learn. This course is appropriate for anyone who handles food.


Hours: 1.00


Certificates provided by accrediting body (5 Match)

IL DSP Basic Health


Non-Licensed Direct Care (DSP, HHA, CNA, DCW, PCA, IHA, NA)


National Alliance for Direct Support Professionals


This activity is approved for 1.00 contact hours.

Georgia Paraprofessionals


South Carolina Criminal Justice Academy


This course has been approved by the South Carolina Criminal Justice Academy for 1.00 hours. CJA Lesson Plan #6091

Course Details

Course Code: EL-HFS-COMP-0
Hours: 1
Type: Online Course
Content Expiration Date: 8/31/2022
Learning Objectives:
Discuss the most common types of food-borne illnesses, as well as their symptoms and potential complications.
Explain the four main principles of handling food safely.
List the minimum internal temperatures that different meats and fish need to reach to be considered safe to eat.

Section 1: Introduction
A. Course Contributors
B. About This Course
C. Learning Objectives

Section 2: Food-Borne Illnesses
A. Meet Yannan
B. What Is Food-Borne Illness?
C. Facts about Food-Borne Illnesses
D. The Most Common Food-Borne Illnesses
E. Campylobacter
F. Salmonella
G. E. coli 0157:H7
H. Calicivirus
I. Listeria
J. Let’s Review
K. Section Summary

Section 3: Handling and Preparing Food Safely
A. How Does Food Become Contaminated?
B. Handling and Preparing Food Safely
C. Use Caution When You Buy Your Food
D. Store Your Food Properly
E. How Long Can I Store Foods?
F. Use Special Precautions When Preparing and Cooking Food
G. Thawing
H. Cooking
I. Serving Food, Storing Leftovers, and Refreezing
J. Terrence’s Traffic Jam
K. Section Summary

Section 4: Conclusion
A. Summary
B. References

Staff Writer: Steve Jenkins, Ph.D.
Dr. Jenkins is a Counseling Psychologist, and a professor of psychology at Wagner College in New York. He teaches a variety of courses, including Health Psychology, Psychological Testing, Psychopathology, Sleep and Dreams, Principles of Counseling Psychology, and Positive Psychology. He also has extensive clinical experience, and has worked in prisons, hospitals, outpatient clinics, and college counseling centers providing individual and group psychotherapy, as well as psychoeducational workshops. He is an associate fellow of the Albert Ellis Institute for Rational Emotive Behavioral Therapy and completed a year-long post-doctoral training at the institute. Dr. Jenkins scholarly works have been published in top psychological journals and edited books, and presented at national conferences. Disclosure: Steve Jenkins, Ph.D. has declared that no conflict of interest, Relevant Financial Relationship or Relevant Non-Financial Relationship exists.
Expert Reviewer: David Hanson, MA, CSP, ARM, CPCU, AIC
David Hanson is a senior-level health and safety executive, holding a Masters in Occupational Safety and a Health and Certified Safety Professional designation. Mr. Hanson has substantial experience in developing and supporting health and safety programs for a variety of organizations. He also has an extensive background in the design and implementation of risk management programs for organizations, ranging from local government agencies to global enterprises. Mr. Hanson regularly engages in training program development, content review, and project management for a variety of training venues including computer-based delivery. Disclosure: David Hanson, MA, CSP, ARM, CPCU, AIC has declared that no conflict of interest, Relevant Financial Relationship or Relevant Non-Financial Relationship exists.
Target Audience:
The target audience for this course is: Entry level General Staff.
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.
If you require special accommodations to complete this module, please contact Relias Customer Support here.