Food Safety and Protection

REL-ACU-0-RD81

5.00

Online Course

2020-08-01

2023-06-30

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.

The target audience for this course is: Entry level Health Educators; Level I level Dietitians; in the following settings: Acute Care Facility.

Asynchronous/Online Distance Learning; please see certificate details for specifics on delivery format.
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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.

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.