Handling Food Safely Part 2

Handling Food Safely Part 2 

Food handling involves adopting sanitation as a way of life. This course examines how this sanitary way of life is imperative to safe food handling. Personal hygiene, the importance of healthy staff, safe food practices, and food service responsibilities are all topics that are explored in this course. The goal of this educational program is to provide individuals who work with food in a professional capacity with knowledge of correct food safety practices.



$15.00

Hours: 1.00
REL-PAC-0-HFS2

Certificates

Certificates provided by accrediting body (1 Match)

Oregon Department of Human Services

1.0 HOURS


This course is approved as continuing education by the Oregon Department of Human Services in accordance with state regulation 411-057-0140 for Assisted Living Administrators, Residential Care facility Administrators and Memory Care Communities within the State of Oregon. This activity is approved by Oregon Department of Human Services for 1.00 contact hours.

Course Details

Course Code: REL-PAC-0-HFS2
Hours: 1
Type: Online Course
Content Expiration Date: 6/30/2026
Learning Objectives:
State the personal hygiene steps to take to prevent food borne illnesses
Describe safe food practices
Explain what good housekeeping means

Outline:

Section 1: Introduction

About This Course

Learning Objectives

Section 2: Personal Health and Habits

Food Safety Hazards

Personal Habits

Handwashing

When to Wash

Fingernails

Jewelry

Clothing

Eating and Drinking

Tobacco

Illness

Review

Summary

Section 3: Safe Food Practices

Safe Practices

Wearing Gloves

Using Gloves Safety

Other Barriers

In-Transport

Receiving and Storing Food

Bulk Products

Equipment

Refrigeration

Contact with Food During Preparation

Working Area

Maintaining Sanitary Conditions

In-Service

Leftovers

Food Allergies

Review

Summary

Section 4: Good Housekeeping and Preventing Accidents

Good Housekeeping

Cleaning

Safe and Sanitary Facilities

General Rules

Pest-Free Establishment

Prevention

Preventing Falls

Preventing Burns

Avoiding Fire Hazards

Protecting Against Cuts

Avoiding Accidents

If an Accident Occurs

Involve Everyone

Management

Employees

Food and Drug Administration

Available Resources

Review

Summary

Section 5: Conclusion

Summary

Course Contributor

Resources

References

Congratulations!


Expert Reviewer: Clarence B. Taylor III, MBA, CDM, CFPP

Clarence B. Taylor III, CDM/ CFPP is a 30-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 Nutrition Director for an Alabama-based Rehabilitative hospital 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.
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.