Safe Food Handling for Canada

Safe Food Handling for Canada 

Foodborne illness is usually the result of improper food handling during the process of cleaning, storage, cooking, or reheating of food. In fact, every year, 1 out of every 8 Canadians is affected with a communicable disease resulting from poor food handling (Government of Canada, 2016). Preventing the spread of bacteria in the handling of food is especially important in a long-term care facility. You must know why safe food handling is important and how to properly handle food to prevent the spread of bacteria and foodborne illness.

$15.00

Hours: 0.75
REL-PAC-CA-SFHC

Certificates

Certificates provided by accrediting body (0 Match)

Course Details

Course Code: REL-PAC-CA-SFHC
Hours: 0.75
Type: Online Course
Content Expiration Date: 11/30/2024
Learning Objectives:
Define bacteria.
Identify how bacteria cause foodborne illnesses.
List the 4 main types of bacteria responsible for causing foodborne illness in a senior living centre.
Identify ways to properly clean, store, cook, and reheat food.
Recall proper hygiene guidelines and why they are important to follow when handling food.
Identify ways to properly clean and sanitize dishware.

Outline:

Section 1: Introduction

About This Course

Learning Objectives

Section 2: Bacteria and Safe Food Handling

Foodborne Illness

What Are Bacteria?

4 Main Bacteria

Review

Food Handling Guidelines

Food Temperatures

Review

Leftover Food

Personal Hygiene Guidelines

Cleaning and Sanitization

Review

Summary

Section 3: Conclusion

Summary

Course Contributor

Resources

References

Congratulations!


Instructor: Lynda Welch, RN

Lynda Welch is a registered nurse with an extensive career history in long-term care management. She provides general administrative and clinical nursing consultative services to staff in long-term care homes. Lynda is also a legal nurse consultant. Her understanding of operational and clinical issues related to long term care, combined with her ability to read and interpret government standards and legislation, provides plaintiff, defense and labour lawyers with an objective, evidence-based opinion related to relevant standards of care.

Disclosure: Lynda Welch, RN has declared that no conflict of interest, Relevant Financial Relationship or Relevant Non-Financial Relationship exists.
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.