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.
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
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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
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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.
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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:
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