Food Safety in the Home

 

The Centers for Disease Prevention and Control (CDC, 2011) estimates foodborne illnesses from known pathogenic agents cause over 9 million illnesses and almost 1,400 deaths annually. While the average healthy adult may withstand the consequences of foodborne illness, those who are vulnerable cannot. High-risk groups are more likely to have a lengthier illness, require hospitalization, or die if they contract a foodborne illness (Food and Drug Administration [FDA], 2013b). Older adults comprise one vulnerable group most at risk. As a home care worker, you are responsible for ensuring that you follow the principles of safe food handling anytime you prepare food for clients. You should also be sure to educate clients and their caregivers about these principles as well. This course covers how you can reduce the incidence of foodborne illnesses. In this course, you will learn the cause of foodborne illness and methods you can take to prevent illness. *Additionally, this course is offered in Spanish

$20.00

Hours: 0.50
REL-SC-HH-FS-S

Certificates

Certificates provided by accrediting body (3 Match)

Florida Board of Nursing - Certified Nursing Assistants

0.5 HOURS


This is not an accredited course for professional license renewal. Florida CNAs may use this inservice toward meeting their annual inservice requirement.This activity is approved for 0.50 contact hours.

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

0.5 HOURS


Washington State Department of Social and Health Services (ALL Direct Care Workers)

0.5 HOURS


Relias Learning, LLC is approved as a Curriculum Developer by the Washington State Department of Social and Health Services. This activity is approved for 0.50 contact hours for all WA State Direct Care Workers. Training Provider Code: WA0624. CE Approval Code: CO147837

Course Details

Course Code: REL-SC-HH-FS-S
Hours: 0.5
Type: Online Course
Content Expiration Date: 9/30/2020
Learning Objectives:
Identify how foodborne illness occurs.
Describe the actions you can take to prevent foodborne illness.

Outline:
Section 1: Introduction A. About This Course B. Learning Objectives Section 2: Preventing Foodborne Illness A. Food Safety Myths B. The Process C. Preventing Contamination D. Cross-Contamination E. Maintaining Personal Hygiene F. Review Section 3: Conclusion A. Summary B. Congratulations

Staff Writer: Jennifer Moore, RN-BC, DNS-CT, CDP
Jennifer Moore, RN-BC, DNS-CT, CDP started working in the senior care industry in 2000. She is a certified Gerontological Nurse, a Director of Nursing Services – Certified, and a Certified Dementia Practitioner. She has held positions including MDS Coordinator, Director of Nursing, Medicare Nurse Coordinator, Nurse Consultant, Area Manager, and Director of Quality Assurance. Her overall responsibility within each of these positions was to ensure residents received the highest quality of care. This included active participation in quality improvement initiatives, review of clinical records to identify areas of weakness, corroboration with the medical director to institute policies and procedures for resident care, and staff education/training. Additionally, she was responsible for maintaining an effective compliance program under a Quality of Care Corporate Integrity Agreement with the Office of Inspector General for a period of five years. She currently serves as the manager of curriculum design for post-acute care for Relias. Within this position, her responsibility is to oversee the development of online training modules for the post-acute care industry. She has served as the subject matter expert for courses on re-hospitalization, clinical skill reviews, and various OSHA and regulatory compliance topics. In addition, she has presented at various state conferences on mandatory compliance, quality assessment and assurance (QA&A), and quality assurance and performance improvement (QAPI). Disclosure: Jennifer Moore, RN-BC, DNS-CT, CDP 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 and intermediate level General Staff; in the following settings: Home Health.
Relias Learning will be transparent in disclosing if any commercial support, sponsorship or co-providership is present prior to the learner completing the course.
Relias Learning has a grievance policy in place to facilitate reports of dissatisfaction. Relias Learning will make every effort to resolve each grievance in a mutually satisfactory manner. In order to report a complaint or grievance please contact Relias Learning at [email protected]
All courses offered by Relias Learning, 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.
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.
Course Delivery Method and Format
Asynchronous Distance Learning with interactivity which includes quizzes with questions/answers, and posttests.
Accommodations
If you require special accommodations to complete this module, please contact Relias Customer Support by calling (800) 381-2321 or emailing [email protected]