Food Safety for Food Service Workers

Food Safety for Food Service Workers 

While the average healthy adult may be able to withstand the consequences of foodborne illness, vulnerable individuals are more likely to have a lengthier illness, require hospitalization, or even die if they contract one. As a food service employee, you must be knowledgeable about foodborne illnesses and steps you can take to prevent them. In this course, you will learn the causes of foodborne illness and disease, how foodborne illnesses occur, and how you can prevent food contamination and reduce the incidence of foodborne illnesses in residential care settings such as nursing facilities and assisted living facilities.


Hours: 2.00


Certificates provided by accrediting body (1 Match)

Association of Nutrition and Foodservice Professionals


This program is approved for 2.00 hours by the Dietary Managers Association. Approval code 163598.

Course Details

Course Code: REL-SRC-0-FSFSW
Hours: 2
Type: Online Course
Content Expiration Date: 3/31/2024
Learning Objectives:
Identify the most common causes of foodborne illness.
Describe how foodborne illness occurs, associated risk factors, and the consequences.
Identify personal hygiene requirements to prevent foodborne illness.
Recognize the 7 HCAAP principles and methods to incorporate them into food service.
Explain the precautions and procedures to follow to prevent foodborne illness during the food handling and services process.
Describe proper procedures for cleaning and sanitizing.


Section 1: Introduction

  1. About This Course

  2. Learning Objectives

Section 2: Causes of Foodborne Illness

  1. Imagine…

  2. Facts About Foodborne Illness

  3. What is a Foodborne Illness?

  4. Categories

  5. Chemical and Physical Contamination

  6. Review

  7. Biological Contamination

  8. The Big 6

  9. Other Pathogens

  10. Deadly Pathogens

  11. Review

  12. Summary

Section 3: How Foodborne Illnesses Occur and the Consequences

  1. Employee Practices

  2. The Gastrointestinal Tract

  3. The Process

  4. The Immune Response

  5. High-Risk Groups

  6. Consequences

  7. Review

  8. Summary

Section 4: Personal Hygiene and Practice

  1. Hygiene

  2. Employee Health

  3. Hand Washing

  4. When to Wash Your Hands

  5. How to Wash Your Hands

  6. Minimizing Direct Food Contact

  7. Review

  8. Summary

Section 5: Precautions and Procedures

  1. Food Safety Management

  2. HACCP Principles

  3. Principle 1: Conduct a Hazard Analysis

  4. Principle 2: Determine the Critical Control Points

  5. Principle 3: Establish Critical Limits

  6. Principle 4: Establish Monitoring Procedures

  7. Principle 5: Establish Corrective Actions

  8. Principle 6: Establish Verification Procedures

  9. Establish Record-Keeping and Documentation Procedures

  10. Review

  11. Summary

Section 6: Preventing Foodborne Illness

  1. Cleaning and Sanitizing

  2. Critical Control Points

  3. Receiving

  4. Cold Storage

  5. Dry Storage

  6. Pre-Preparation

  7. Preparation

  8. Holding

  9. Service

  10. Saving and Cooling Food

  11. 'After Service' Procedures

  12. Areas of Sanitation

  13. Dish Cleaning Room

  14. Review

  15. Summary

Section 7: Conclusion

  1. Summary

  2. Course Contributors

  3. Resources

  4. References

  5. Congratulations!

Staff Writer: Jennifer W. Burks, R.N., M.S.N.

Jennifer W. Burks, R.N., M.S.N. has over 25 years of clinical and teaching experience, and her areas of expertise are critical care and home health. She earned her Bachelor of Science in Nursing from The University of Virginia in 1993 and her Master of Science in Nursing from The University of North Carolina, Greensboro in 1996. Her professional practice in education is guided by a philosophy borrowed from Florence Nightingale’s Notes on Nursing, “I do not pretend to teach her how, I ask her to teach herself, and for this purpose, I venture to give her some hints.” 

Disclosure: Jennifer W. Burks, R.N., M.S.N. has declared that no conflict of interest, Relevant Financial Relationship or Relevant Non-Financial Relationship exists.
Expert Reviewer: Clarence B. Taylor III, MBA, CDM, CFPP

Clarence B. Taylor III, CDM/ CFPP is a 27-year veteran of the food industry, a Certified Dietary Manager/Food Protection Professional, and a Certified ServSafe Trainer and Test Proctor. His career highlights include being featured as a restaurant owner on Samantha Brown's Passport to Great Weekends tv show and author of an article in River Region Living. He currently serves as Culinary Director for a Florida-based skilled nursing/ long-term care provider.

Disclosure: Clarence B. Taylor III, MBA, CDM, CFPP 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: General Staff; in the following settings: Post-Acute Care.
F Tags:
F812, F813, F814
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 ( 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.