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Food Safety and Protection - RD81
Food Safety and Protection

RD81 l 6.00 contact hrs
by Joyce K. Wilkins, MS, RD
Average Rating
(4.5 / 193 reviews)
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After completing this course, the student will be able to:

  1. Name the three most common causes of foodborne illness.
  2. List the temperatures necessary to promote food safety.
  3. Name the four acceptable ways to thaw food.
  4. Outline the necessary steps for handling leftovers.
  5. Describe HACCP and its application to food safety systems.
  6. Identify critical control points in recipe production.
  7. Understand the basic processes of bacterial growth and its control.
  8. Describe the most effective way of preventing the spread of hepatitis.
  9. Identify examples of cross contamination in a food service system, and outline methods of prevention.
  10. Demonstrate effective methods of handwashing.
  11. Understand the role of gloves in food safety.
  12. Identify the major regulatory agencies in the United States.
  13. Develop basic lesson plans for sharing information on this topic.
  14. Outline the basic criteria needed for sanitizing food contact surfaces.
  15. Identify biological, chemical and physical dangers in a food system.
  16. Identify acceptable standards when receiving food.
  17. Use a thermometer effectively and record appropriate data.
  18. Store foods safely.
  19. Maintain safe food handling standards throughout the flow of food.
  20. Define a cross-connection and outline its prevention.
  21. Identify the various compartments in a three compartment sink.
  22. 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.
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).

This course will be updated or discontinued on or before 6/30/2015

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ContinuingEducation.com is accredited as a provider of continuing nursing education by the American Nurses Credentialing Center's Commission on Accreditation

Accredited status does not imply endorsement by the provider or ANCC of any commercial products displayed in conjunction with this activity. Unless stated above, the planners and authors of this course have declared no relevant conflicts of interest that relate to this educational activity. ContinuingEducation.com guarantees this educational activity is free from bias.

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

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.

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