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Handling Food Safely Part 2

Handling Food Safely Part 2 $15.00

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Handling Food Safely Part 2

Food handling involves adopting sanitation as a way of life. This course examines how this sanitary way of life is imperative to safe food handling. Personal hygiene, the importance of healthy staff, safe food practices, and food service responsibilities are all topics that are explored in this course. The goal of this educational program is to provide individuals who work with food in a professional capacity with knowledge of correct food safety practices.

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CERTIFICATES REVIEWS DETAILS

Association of Nutrition and Foodservice Professionals

This program is approved for 1.0000 hours by the Dietary Managers Association. Approval code 165509.
Florida Assisted Living - General Training
59A-36.011 Staff Training Requirements. Location: Online
Florida Board of Nursing - Certified Nursing Assistants

This is not an accredited course for professional license renewal. Florida CNAs may use this inservice toward meeting their annual inservice requirement.
This activity is approved for 1.0000 contact hours.
Washington State Department of Social and Health Services (ALL Direct Care Workers)
Relias Learning, LLC is approved as a Curriculum Developer by the Washington State Department of Social and Health Services. This activity is approved for 1.0000 contact hours for all WA State Direct Care Workers. Training Provider Code: WA0624. CE Approval Code: CO2034322

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, April 22, 2024

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Audio Included

508 Compliant

Course Code: REL-PAC-0-HFS2

Hours: 1

Type: Online Course

Content Expiration Date: 12/31/2026

Learning Objectives:
State the personal hygiene steps to take to prevent food borne illnesses
Describe safe food practices
Explain what good housekeeping means

Outline:

Section 1: Introduction

About This Course

Learning Objectives

Section 2: Personal Health and Habits

Food Safety Hazards

Personal Habits

Handwashing

When to Wash

Fingernails

Jewelry

Clothing

Eating and Drinking

Tobacco

Illness

Review

Summary

Section 3: Safe Food Practices

Safe Practices

Wearing Gloves

Using Gloves Safety

Other Barriers

In-Transport

Receiving and Storing Food

Bulk Products

Equipment

Refrigeration

Contact with Food During Preparation

Working Area

Maintaining Sanitary Conditions

In-Service

Leftovers

Food Allergies

Review

Summary

Section 4: Good Housekeeping and Preventing Accidents

Good Housekeeping

Cleaning

Safe and Sanitary Facilities

General Rules

Pest-Free Establishment

Prevention

Preventing Falls

Preventing Burns

Avoiding Fire Hazards

Protecting Against Cuts

Avoiding Accidents

If an Accident Occurs

Involve Everyone

Management

Employees

Food and Drug Administration

Available Resources

Review

Summary

Section 5: Conclusion

Summary

Course Contributor

Resources

References

Congratulations!

Expert Reviewer: Clarence B. Taylor III, MBA, CDM, CFPP

Clarence B. Taylor III, CDM/ CFPP is a 30-year veteran of the food industry, a Certified Dietary Manager/Food Protection Professional, and a Certified ServSafe Trainer and Test Proctor. His career highlights include being featured as a restaurant owner on Samantha Brown’s Passport to Great Weekends tv show and author of an article in River Region Living. He currently serves as Nutrition Director for an Alabama-based Rehabilitative hospital provider.

Relias Learning will be transparent in disclosing if any commercial support, sponsorship or co-providership is present prior to the learner completing the course.

Relias Learning has a grievance policy in place to facilitate reports of dissatisfaction. Relias Learning will make every effort to resolve each grievance in a mutually satisfactory manner. In order to report a complaint or grievance please contact Relias Learning at support@reliaslearning.com.

Course Delivery Method and Format
Asynchronous Distance Learning with interactivity which includes quizzes with questions/answers, and posttests.

$15.00

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Handling Food Safely Part 2

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