After completing this course, the student 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.
- Understand 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 handwashing.
- Understand the role of gloves in food safety.
- Identify the major regulatory agencies in the United States.
- Develop basic lesson plans for sharing information on this topic.
- 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.
- Use a thermometer effectively and record appropriate data.
- Store foods safely.
- Maintain safe food handling standards throughout the flow of food.
- Define a cross-connection and outline its prevention.
- Identify the various compartments in a three compartment sink.
- Properly test the strength of a sanitizing solution.
Course content may take a take a few minutes to display fully.
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.
ContinuingEducation.com is a Continuing Professional Education (CPE) Accredited Provider (#GD001) with the Commission on Dietetic Registration (CDR). This course is a Level 2 course. Suggested CDR Learning Codes: 7100, 8040
ContinuingEducation.com is also accredited by the Florida Council of Dietetics and Nutrition (provider # FBN 50-1489).
This course is approved for continuing education clock hours by the Certifying Board for Dietary Managers (CBDM).
This course is approved for 6 Hours in Key Area 1 - Operations or 6 CEUs by the School Nutrition Association (SNA).