Food Safety and Protection
by Instructor: Joyce K. Wilkins, MS, RD

$80.00

i 6.00 CEH

Course Overview

Most foodborne illness can be prevented. Awareness of foodborne illness and food safety in general has increased in the last 20 years for a simple reason: notorious and widely reported incidents have created awareness and concern. Statistics reflect an increase in actual numbers, with the CDC reporting 43 million cases of foodborne illness each year in the United States. Most outbreaks occur as a result of food mishandling in food establishments or homes. Anyone responsible for handling food must be educated on the "rules and tools" for food safety that equip food handlers to safeguard the quality and safety of the food they serve and prevent foodborne illness.

About the Course Author

Joyce Wilkins, MS, RD, is an independent consultant in San Diego who has lectured extensively on the subject of food safety for the past 15 years. Joyce K. Wilkins, MS, RD has declared that no conflict of interest, Relevant Financial Relationship or Relevant Non-Financial Relationship exists.
Get started now and your first course is free!
CE-PRO Membership
Become a member today and enjoy instant savings on all courses
$19.95 / year

CE-PRO is a membership program that gives you 50% OFF everything you buy and much more.

CE-PRO Membership Benefits

50% Discount on All Course Purchases

Free CE Alerts

Detailed Transcripts

License Tracking/Reminders

Accreditation Information

Certificates provided by accrediting body (1 Match)

  • Certified Health Education Specialist

    6.00HOURS

    Sponsored by Relias LLC, a designated provider of continuing education contact hours (CECH) in health education by the National Commission for Health Education Credentialing, Inc. This program is designated for Certified Health Education Specialists (CHES) and/or Master Certified Health Education Specialists (MCHES) to receive up to 6.0 total Category I continuing education contact hours.


Course Details

  • Course Code:

    REL-ACU-0-CHES81
  • Hours:

    6.00
  • Type:

    Online Course
  • Release Date:

    2019-05-01
  • Expiration Date:

    2019-12-31
  • Learning Objectives:

    Define a cross connection and outline its prevention; Demonstrate effective methods of hand washing; Describe HACCP and its application to food safety systems; Describe the most effective way of preventing the spread of hepatitis; Develop basic lesson plans for sharing information on food safety topics; Discuss the pros and cons of the use of gloves in food safety; Explain the basic processes of bacterial growth and its control; Identify acceptable standards when receiving food; Identify biological, chemical and physical dangers in a food system; Identify critical control points in recipe production; Identify examples of cross contamination in a food service system and outline methods of prevention; Identify the major regulatory agencies in the United States responsible for food safety; List the temperatures necessary to promote food safety; Maintain safe food handling standards throughout the flow of food; Name the four acceptable ways to thaw food; Name the three most common causes of foodborne illness; Outline the basic criteria needed for sanitizing food contact surfaces; Outline the necessary steps for handling leftovers; Properly test the strength of a sanitizing solution
  • Target Audience:

    The target audience for this course is: Health Educators; in the following settings: Acute Care Facility.
  • 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.
  • Disclosures:

    Expert Reviewers, Instructors, and Staff Writers disclosures will be listed above after the individuals' biographical paragraph. All other members involved within the planning of this educational activity have declared no conflict of interest exists when planning and developing this course.
News & Information
blog
New CMS Rule Gives Dietitians Order-Writing Privileges

Starting July 11, 2014, Registered Dietitian Nutritionists will be able to order diets in hospitals under Centers for Medicare and Medicaid Services (CMS) regulation …

Read More
blog
Leader in Online Education for Healthcare Professionals

ContinuingEducation.com is the leader in online education for healthcare professionals. We are the first choice for hundreds of healthcare organizations and hundreds of thousands of individuals …

Read More
blog
A Complete Guide to CE for Dietitians and Nutritionists

As a Registered Dietitian (RD), or soon to be, you play a vital role in the healthcare community by providing expert advice on proper food and nutrition, counseling clients …

Read More