Handling Food Safely Part 2
Hours: 1.00
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.
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.
Washington State Department of Social and Health Services (ALL Direct Care Workers)
Relias Learning, LLC is approved as a Curriculum Developer by the Washington State Department of Social and Health Services. This activity is approved for 1.0000 contact hours for all WA State Direct Care Workers. Training Provider Code: WA0624. CE Approval Code: CO2034322
Florida Board of Nursing - Certified Nursing Assistants
This is not an accredited course for professional license renewal. Florida CNAs may use this inservice toward meeting their annual inservice requirement.
This activity is approved for 1.00 contact hours.
Florida Assisted Living - General Training
59A-36.011 Staff Training Requirements. Location: Online
Association of Nutrition and Foodservice Professionals
This program is approved for 1.00 hours by the Dietary Managers Association. Approval code 165509.
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.
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.
