Course Code: REL-SRC-0-FSFSW
Type: Online Course
Content Expiration Date: 3/31/2024
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
- About This Course
- Learning Objectives
Section 2: Causes of Foodborne Illness
- Facts About Foodborne Illness
- What is a Foodborne Illness?
- Chemical and Physical Contamination
- Biological Contamination
- The Big 6
- Other Pathogens
- Deadly Pathogens
Section 3: How Foodborne Illnesses Occur and the Consequences
- Employee Practices
- The Gastrointestinal Tract
- The Process
- The Immune Response
- High-Risk Groups
Section 4: Personal Hygiene and Practice
- Employee Health
- Hand Washing
- When to Wash Your Hands
- How to Wash Your Hands
- Minimizing Direct Food Contact
Section 5: Precautions and Procedures
- Food Safety Management
- HACCP Principles
- Principle 1: Conduct a Hazard Analysis
- Principle 2: Determine the Critical Control Points
- Principle 3: Establish Critical Limits
- Principle 4: Establish Monitoring Procedures
- Principle 5: Establish Corrective Actions
- Principle 6: Establish Verification Procedures
- Establish Record-Keeping and Documentation Procedures
Section 6: Preventing Foodborne Illness
- Cleaning and Sanitizing
- Critical Control Points
- Cold Storage
- Dry Storage
- Saving and Cooling Food
- 'After Service' Procedures
- Areas of Sanitation
- Dish Cleaning Room
Section 7: Conclusion
- Course Contributors
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.
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.
The target audience for this course is: General Staff; in the following settings: Post-Acute Care.
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 (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