Course Code: REL-PAC-0-SFPSAL
Type: Online Course
Content Expiration Date: 1/31/2021
Demonstrate proper food handling techniques when dealing with raw meats, dairy, produce and more.
Recognize the risks related to food poisoning, particularly as a result of poor handwashing habits and use of spoiled or undercooked food.
Identify the challenges that your clients face with nutrition, and to utilize your creativity to keep them interested and excited about eating.
Temperature, Bacteria and Food Cooking Temperatures Meals, Snacks and Menu Planning Food Supply Therapeutic Diets Dishwashing Foodborne Illness
Sharon K. Brothers, MSW
Sharon Brothers, MSW, has an advanced degree in social work and over 30 years' experience as an owner, operator and educator in senior care. She has been a developer, owner and operator of dementia care assisted living communities and has deep expertise as an educator for all levels of staff within the care profession. Sharon is currently the founder and CEO of the Institute for Professional Care Education and is a national speaker and advocate for quality education within senior care.
Disclosure: Sharon K. Brothers, MSW 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.
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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.
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