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Food Safety and Protection

by Instructor: Heather Carson MHSc, RD

$50.00

i 5.00 Hours

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 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.

About the Course Author

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.

Heather Carson MHSc, RD has declared that no conflict of interest, Relevant Financial Relationship or Relevant Non-Financial Relationship exists.

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Accreditation Information

Certificates provided by accrediting body (4 Match)

  • Association of Nutrition and Foodservice Professionals

    5.00HOURS


    This program is approved for 5.0 hours by the Dietary Managers Association. Approval code 166307.

  • Commission on Dietetic Registration

    5.00HOURS


    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

    5.00HOURS

    Florida Council of Dietetics and Nutrition accepts medical errors courses approved by any Board within the Division of Medical Quality Assurance of the Florida Department of Health. Relias Learning, LLC is an approved provider of continuing education in nursing by the Florida Department of Health, Board of Nursing, provider # 50-290. This course is approved for 5.0 contact hours.

  • Certified Health Education Specialist

    5.00HOURS


    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 5.0 total Category I continuing education contact hours.



Course Details

  • Course Code:

    REL-ACU-0-RD81

  • Hours:

    5.00

  • Type:

    Online Course

  • Release Date:

    2020-08-01

  • Expiration Date:

    2023-06-30

  • Learning Objectives:

    Define a cross connection and outline its prevention.; Define cross contamination, identify examples in a foodservice system, and outline prevention methods.; Define hepatitis and explain the most effective way of preventing its spread.; Describe effective methods of handwashing.; Describe hazard analysis and critical control points (HACCP) and its application to food safety systems.; Describe how to maintain safe food handling standards throughout the flow of food.; 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 (CCPs) in recipe production.; Identify the major regulatory agencies in the United States responsible for food safety.; List the temperatures necessary to promote food safety.; Name 4 acceptable ways to thaw food.; Name at least 3 causes of foodborne illness.; Outline the basic criteria needed for sanitizing food contact surfaces.; Outline the necessary steps for handling leftovers.; Outline the steps to properly test the strength of a sanitizing solution.

  • Target Audience:

    The target audience for this course is: Entry level Health Educators; Level I level Dietitians; 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.