CEUs: 4 ARF, GH, RCFE, STRTP
This 4 hour course is designed to meet requirements toward the Continuing Education Units, ceu’s, required for Certified Administrators and Direct Care Staff by providing key components of food safety practices in residential care.This course will address the staff’s responsibility to ensure food is safe, nutritious, appealing and delicious for residents. We will discuss how foodborne illness is caused and spread as well as the proper hand washing technique and general safety practices related to food preparation.
Learning Objectives:
1. Food-borne illness and how food becomes contaminated;
2. General food safety practices;
3. Hand washing techniques;
4. The importance of proper food temperatures;
5. Cross-contamination;
6. Chemicals in the food service area & other hazards like pests;
7. How to properly clean and sanitize;
8. Populations most at risk;
9. Safety during Emergencies;
