Food Safety and Protection - RD81

Food Safety and Protection

by Joyce K. Wilkins, MS, RD
RD81
(4.5 / 235 ratings )

This course is credentialed for:
Dietetics/Nutrition (6.00 CPEU)

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Summary:

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.

Objectives:

The goal of this course is to provide the “rules and tools” for food safety to equip food handlers to safeguard the quality and safety of the food they serve. After studying the information presented here, you will be able to:
  • Name the three most common causes of foodborne illness
  • List the temperatures necessary to promote food safety
  • Name the four acceptable ways to thaw food
  • Outline the necessary steps for handling leftovers
  • Describe HACCP and its application to food safety systems
  • Identify critical control points in recipe production
  • Explain the basic processes of bacterial growth and its control
  • Describe the most effective way of preventing the spread of hepatitis
  • Identify examples of cross contamination in a food service system and outline methods of prevention
  • Demonstrate effective methods of hand washing
  • Discuss the pros and cons of the use of gloves in food safety
  • Identify the major regulatory agencies in the United States responsible for food safety
  • Develop basic lesson plans for sharing information on food safety topics
  • Outline the basic criteria needed for sanitizing food contact surfaces
  • Identify biological, chemical and physical dangers in a food system
  • Identify acceptable standards when receiving food
  • Maintain safe food handling standards throughout the flow of food
  • Define a cross connection and outline its prevention
  • Properly test the strength of a sanitizing solution
Course content may take a take a few minutes to display fully.
 

 
Accreditation Information
 
This course is intended for an interprofessional audience, including dietitians and health educators.
 
Dietitians: Take this version of the course to ensure you receive appropriate credit.
 
For the version accredited or approved for another profession, go to your specific profession at www.continuingeducation.com. If you have a CE Direct login ID and password (generally provided by your employer), please log in as you normally would at lms.nurse.com and search for this topic title.
 
OnCourse Learning is a Continuing Professional Education (CPE) Accredited Provider (#GD001) with the Commission on Dietetic Registration (CDR). This course is a level 2 course with suggested CDR learning codes of 7100, 8040 and performance indicators of 7.2.1, 7.2.5, 7.2.8, 7.2.11.
 
OnCourse Learning is also accredited by the Florida Council of Dietetics and Nutrition (provider # FBN 50-1489).
 
This program has been approved for fulfilling the continuing education requirements of the Certifying Board for Dietary Managers (CBDM). Granting prior approval does not constitute endorsement of the program content or its program sponsor.

Course Originally Released on: 6/1/2011
Date of Most Recent Review: 5/12/2015
Course Termination/Update Date: 5/12/2018

Unless stated above, the planners and authors of this course have declared no relevant conflicts of interest that relate to this educational activity. OnCourse Learning guarantees this educational activity is free from bias.

Please see CE Course Instructions to learn how to earn CE credit for this module.

 

For Florida professionals:

This course completion will be electronically reported to CE Broker as required per Florida Statute 456.025(7). Click here to view your CE Broker transcript and check the status of your CE requirements with a FREE 7-day CE Broker trial subscription. It may take up to 24 hours for the course to appear on your CE Broker transcript.

It is now required that all CE is completed and reported to CE Broker before you renew your license. When you complete continuing education with us, OnCourse Learning will report your hours for you.

Read more about the new license renewal process at AreYouRenewalReady.com and claim your free Basic Account in CE Broker to see what has already been reported for you.

Please check the licenses/certifications section under my account (after logging in) to make sure you have entered a valid FL license number. This information is required for correct reporting of your course completions to CE Broker.

Sort By
PETER V W - Ephrata, PA  ·  Sep 20, 2016
Very well written. Excellent progression of information from what is / causes food poisoning through the steps on prevention. Very good references.
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Mark R - Lincoln, ME  ·  Sep 09, 2016
A notably well written self study course. The author's writing style is appreciated.
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Tina W - Bloomfield Hills, MI  ·  Aug 25, 2016
this course should be offered to all food service workers
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Cinee D - Mesa, AZ  ·  May 31, 2016
It was very educational
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DULCINEA N WOO P - Sf, CA  ·  May 21, 2016
The information is very useful to know
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+ online BOOK
Price: $107.00
CE-PRO Price: $53.50
Free Shipping
ONLINE
Price: $89.00
CE-PRO Price: $44.50