Infection Control in the Kitchen

Hours: 0.25

Course Code: REL-PAC-0-ICK

Foodborne illnesses affect thousands of individuals each year. In severe cases, they can lead to death. All healthcare organizations need to use specific measures to prevent foodborne illnesses. This course will provide an overview of infection control measures for the kitchen.

Course Description

Foodborne illnesses affect thousands of individuals each year. In severe cases, they can lead to death. All healthcare organizations need to use specific measures to prevent foodborne illnesses. This course will provide an overview of infection control measures for the kitchen.

Certificates

Certificates provided by accrediting body (0 Match)

Course Details

Course Code: REL-PAC-0-ICK

Hours: 0.25

Type: Online Course

Content Expiration Date: 12/31/2026

Learning Objectives:
Identify common causes of foodborne illness.
Identify 5 infection control measures used in the kitchen to prevent foodborne illness.

Outline:
Section 1: Introduction

About This Course

Learning Objectives

Section 2: Infection Control in the Kitchen

Foodborne Illness

What Causes Foodborne Illness?

Wash Your Hands!

Touching Food

A Clean Kitchen

Refrigerator and Freezer Temperatures

Storing Food and Ice

Section 3: Conclusion

Summary

Course Contributors

Resources

Congratulations!

Instructor: Jennifer W. Burks, M.S.N., R.N.

Jennifer has over 30 years of clinical and teaching experience, and her areas of expertise are critical care and home health. She is certified as an OASIS Specialist- Clinical (COS-C) and is a Curriculum Designer in post-acute care for Relias. 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.”

Subject Matter Expert: Julie Stefanski, MEd, RDN, CSSD, LDN, CDCES, FAND

Julie Stefanski, MEd, RDN, CSSD, LDN, CDCES, FAND is a SME Writer focused on topics related to food, nutrition & dietetics for Relias. She is a registered dietitian nutritionist and has been a certified diabetes educator since 2003. Ms. Stefanski earned a Bachelor of Science degree in Dietetics and a master's degree in Adult Education with a special focus on distance learning. She was an adjunct instructor in the Stabler Department of Nursing at York College of Pennsylvania for 13 years. Stefanski is the owner of Stefanski Nutrition Services where she specializes in pediatric nutrition, diabetes, gastrointestinal issues and sports nutrition. Stefanski serves as national media spokesperson for the Academy of Nutrition & Dietetics.

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 (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.

Infection Control in the Kitchen

Foodborne illnesses affect thousands of individuals each year. In severe cases, they can lead to death. All healthcare organizations need to use specific measures to prevent foodborne illnesses. This course will provide an overview of infection control measures for the kitchen.

$ 20.0 Paid $20.00 $20.00

$ 20.0 Paid $20.00

$20.00