$32.00

i 2.00 Hours

Course Overview

Food safety is a concern for everyone. Whether you are working in a setting that serves food to others, want to expand your expertise in the dietetics field, or just care about your personal health, food safety is no longer optional - it affects everyone. This continuing education program will explain why foodborne illness is becoming more complex, how to recognize symptoms, and how to be best positioned to prevent it. The transition in our food supply to one that is more centralized contributes to the increased challenge of keeping our food safe. This program will discuss many aspects of foodborne illness, including the most common causes of foodborne illness, the most common and newly emerging pathogens, groups at highest risk, how to properly handle and store food, cross-contamination, symptoms of foodborne illness, and why foodborne illness is often underdiagnosed.

About the Course Author

Doreen J. Rodo, MEd, RD, LD, obtained her BS in dietetics from the State University of New York, College at Buffalo. She completed her internship at the University of Connecticut in conjunction with Hartford Hospital. Recently, she earned a master's degree in nutrition education from Framingham State University. She has more than 25 years of long-term care experience and has worked as a food safety auditor, has worked as a public health dietitian, and is a ServSafe food safety teacher. Rodo is a professional mentor for the Academy of Nutrition and Dietetics and helps students apply for internships and find rotations. To help the students learn more about long-term care, she prepared several educational PowerPoint presentations and has more than 1,000 views at the time of this writing. Recently, she became a nutrition consultant and works for hospitals, nursing homes, and assisted living facilities. Future goals are to teach a class at the college level and to continue to pursue a variety of writing projects. Doreen J. Rodo, MEd, RD has declared that no conflict of interest, Relevant Financial Relationship or Relevant Non-Financial Relationship exists.
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Detailed Transcripts

License Tracking/Reminders

Accreditation Information

Certificates provided by accrediting body (3 Match)

  • Commission on Dietetic Registration

    2.00HOURS

    Relias LLC is a Continuing Professional Education (CPE) Accredited Provider with the Commission on Dietetic Registration (CDR). Continuing Professional Education Provider Accreditation does not constitute endorsement by CDR of a provider, program, or materials. CDR Credentialed Practitioners will receive 2.0 Continuing Professional Education units (CPEUs) for completion of this activity/material.

    Activity Number: 100606 Learning Need Code(s): 8040, 8110 CPE Level: Level II

    Dietitians/nutritionists may submit activity evaluations directly to CDR; QualityCPE@eatright.org, or mail to: Commission on Dietetic Registration, Attn: Accredited Provider Unit, 120 South Riverside Plaza, Suite 2190, Chicago, IL 60606-6995.

    Critical Thinking Evaluation Tool
  • Florida Council of Dietetics and Nutrition

    2.00HOURS

    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 2.0 contact hours.
  • Certified Health Education Specialist

    2.00HOURS

    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 2.0 total Category I continuing education contact hours.


Course Details
  • Course Code:

    REL-ACU-0-CHES19
  • Hours:

    2.00
  • Type:

    Online Course
  • Release Date:

    2019-05-01
  • Expiration Date:

    2021-03-02
  • Learning Objectives:

    Discuss the most common causes of foodborne illness, the seven most prevalent pathogens, their origins and their effects, and preventive measures to combat their spread; Explain the concept of cross-contamination and outline methods of prevention; Identify the primary symptoms of foodborne illness and explain why this illness is often misdiagnosed
  • Target Audience:

    The target audience for this course is: Health Educators; Level II 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.
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