Course Code: REL-SRC-0-FSF
Hours: 1
Type: Online Course
Content Expiration Date: 12/31/2026
Learning Objectives:
Describe foodborne illness and the importance of preventing it.
Identify biologic, physical, and chemical causes of foodborne illness.
List the steps to take for personal hygiene in food service.
Explain the precautions and procedures to follow to prevent foodborne illness during the food handling and services process.
Describe proper cleaning and sanitizing methods.
Outline:
Section 1: Introduction
- About This Course
- Learning Objectives
Section 2: Foodborne Illness
- Facts About Foodborne Illness
- Definition
- Employee Practices
- Causes
- The Big 6
- Review
- Summary
Section 3: Personal Health and Hygiene
- Personal Health
- Hand Washing
- When to Wash Your Hands
- How to Wash Your Hands
- Personal Hygiene and Practice
- Review
- Summary
Section 4: Precautions and Procedures
- Cleaning vs. Sanitizing
- Food Flow
- 'Before Service' Procedures
- Receiving
- Storing
- Preparing
- Other Considerations
- Holding Procedures
- Serving
- Saving and Cooling
- Final Steps
- Dish Cleaning
- Steam Mops
- Eating in Rooms or Apartments
- Review
- Summary
Section 5: Conclusion
- Summary
- Course Contributors
- Resources
- References
- Congratulations!
Writer: Jennifer W. Burks, M.S.N., R.N.
Jennifer has over 30 years of clinical and teaching experience, and her areas of expertise are critical care and home health. She is certified as an OASIS Specialist- Clinical (COS-C) and is a Curriculum Designer in post-acute care for Relias. She earned her Bachelor of Science in Nursing from The University of Virginia in 1993 and her Master of Science in Nursing from The University of North Carolina, Greensboro in 1996. Her professional practice in education is guided by a philosophy borrowed from Florence Nightingale’s Notes on Nursing, “I do not pretend to teach her how, I ask her to teach herself, and for this purpose, I venture to give her some hints.”
Subject Matter Expert: 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.
Target Audience:
The target audience for this course is: All Staff; in the following settings: Skilled Nursing Facility.
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.
All courses offered by Relias Learning, 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.
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.
Course Delivery Method and Format
Asynchronous Distance Learning with interactivity which includes quizzes with questions/answers, and posttests.