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 Centers for Disease Control and Prevention reporting 48 million cases of foodborne illness each year in the United States. Most outbreaks occur because 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.
Heather Carson, MHSc, RD, is a Canadian dietitian who has worked as a private food safety inspector in Montréal, Quebec. She is now an avid health writer focused on trending food and nutrition topics.
Certificates provided by accrediting body (4 Match)
Association of Nutrition and Foodservice Professionals
This program is approved for 5.0 hours by the Dietary Managers Association. Approval code 166307.
Commission on Dietetic Registration
As a Jointly Accredited organization, Relias LLC is accredited to offer dietetic continuing education by the Commission on Dietetic Registration (CDR). The CDR is an associate member of Joint Accreditation for Interprofessional Continuing Education.
Florida Council of Dietetics and Nutrition
Certified Health Education Specialist
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 5.0 total Category I continuing education contact hours.
Course Delivery Method and Format: