Food Handling and Safety
Hours: 1.50
Every day as a food handler, you provide an essential service to many people. What if the food you provided was not safe? What would happen if unsafe food was consumed by those you care about? In this course, you will learn safe food handling practices to prevent foodborne illness outbreaks to protect those whom you serve and who you care about. This course will use story-based learning, reflective thinking, and knowledge checks to promote active learning. Every day as a food handler, you provide an essential service to many people. What if the food you provided was not safe? What would happen if unsafe food was consumed by those you care about? In this course, you will learn safe food handling practices to prevent foodborne illness outbreaks to protect those whom you serve and who you care about. This course will use story-based learning, reflective thinking, and knowledge checks to promote active learning. The goal of this course is to educate the healthcare team in the acute care setting on the principles of safe food handling.
Every day as a food handler, you provide an essential service to many people. What if the food you provided was not safe? What would happen if unsafe food was consumed by those you care about? In this course, you will learn safe food handling practices to prevent foodborne illness outbreaks to protect those whom you serve and who you care about. This course will use story-based learning, reflective thinking, and knowledge checks to promote active learning. Every day as a food handler, you provide an essential service to many people. What if the food you provided was not safe? What would happen if unsafe food was consumed by those you care about? In this course, you will learn safe food handling practices to prevent foodborne illness outbreaks to protect those whom you serve and who you care about. This course will use story-based learning, reflective thinking, and knowledge checks to promote active learning. The goal of this course is to educate the healthcare team in the acute care setting on the principles of safe food handling.
Association of Nutrition and Foodservice Professionals
This program is approved for 1.50 hours by the Dietary Managers Association. Approval code 167734.
Association of Nutrition and Foodservice Professionals
This program is approved for 1.50 hours by the Dietary Managers Association. Approval code 167734.
Indicate how a food becomes unsafe.
Recognize at least four types of foodborne illnesses and their symptoms.
Recall methods for safe food handling.
Outline:
Foodborne Illness
The Importance of Food Safety
The Food Code
How Does Food Become Unsafe?
Tony
Other Types of Contamination
Knowledge Check
Key Takeaways
Foodborne Bacteria
Salmonella
Campylobacter
Escherichia coli (E. coli)
Clostridium Botulinum
Listeria monocytogenes
Clostridium Perfringens (C. Perfringens)
Shigella
Staphylococcus Aureus (Staph)
Cryptosporidium (Crypto)
Knowledge Check
Key Takeaways
Safe Food Handling
Safety Starts With You
Tony’s Due Diligence
Clean
Separate
Cook
Chill
Was It the Burrito Bowls?
Hazard Analysis Critical Control Points (HACCP) System
Tony’s Investigation
Knowledge Check
Key Takeaways
Patient Education
Who Is At Risk?
What Should Patients Know?
Knowledge Check
Key Takeaways
Conclusion
Course Summary
Course Contributor
Resources
References
Meredith earned a Bachelor of Science in Dietetics from The University of Akron and a Master of Science in Human Nutrition from Eastern Michigan University. After completing her internship with The Detroit Medical Center in 2007, she began working in various academic medical centers in Ohio and North Carolina. She has experience in providing nutrition therapy in both acute and ambulatory settings. Her areas of nutrition specialty include oncology, cardio-thoracic transplant, renal, and general medicine. Meredith has been a guest speaker for numerous cancer survivorship groups and presented telemedicine lectures for North Carolina community colleges. She founded and ran an oncology teaching garden at the SECU Family House for patients and their families undergoing cancer treatment at The University of North Carolina. She is currently a SME writer for Relias.
The target audience for this course is: Dietitians; Health Educators; in the following settings: Acute Care Facility.
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.
