Food Safety Fundamentals

Food Safety Fundamentals 

Every year there are millions of people who get sick from foodborne illness, thousands who are hospitalized, and even some who die. There are many different germs that can contaminate foods and cause infection, and the dining model varies between different types of healthcare organizations, leaving numerous opportunities for contamination and foodborne infection. As a food service employee, you must be knowledgeable about foodborne illnesses, their causes, and steps you can take to prevent them. The purpose of this course is to teach you about foodborne illness and disease, why it is important to wash your hands effectively, and how to keep the food service area around you clean and sanitary.


Hours: 1.00


Certificates provided by accrediting body (1 Match)

Association of Nutrition and Foodservice Professionals


This program is approved for 1.00 hours by the Dietary Managers Association. Approval code 163599.

Course Details

Course Code: REL-SRC-0-FSF
Hours: 1
Type: Online Course
Content Expiration Date: 3/31/2024
Learning Objectives:
Describe foodborne illness and the importance of preventing it.
Identify biologic, physical, and chemical causes of foodborne illness.
List the steps to take for personal hygiene in food service.
Explain the precautions and procedures to follow to prevent foodborne illness during the food handling and services process.
Describe proper cleaning and sanitizing methods.


Section 1: Introduction

  1. About This Course

  2. Learning Objectives

Section 2: Foodborne Illness

  1. Facts About Foodborne Illness

  2. Definition

  3. Employee Practices

  4. Causes

  5. The Big 6

  6. Review

  7. Summary

Section 3: Personal Health and Hygiene

  1. Personal Health

  2. Hand Washing

  3. When to Wash Your Hands

  4. How to Wash Your Hands

  5. Personal Hygiene and Practice

  6. Review

  7. Summary

Section 4: Precautions and Procedures

  1. Cleaning vs. Sanitizing

  2. Food Flow

  3. 'Before Service' Procedures

  4. Receiving

  5. Storing

  6. Preparing

  7. Other Considerations

  8. Holding Procedures

  9. Serving

  10. Saving and Cooling

  11. Final Steps

  12. Dish Cleaning

  13. Steam Mops

  14. Eating in Rooms or Apartments

  15. Review

  16. Summary

Section 5: 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.
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.