This 2 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. Introduction to nutrition and the importance of good nutrition for residents in our communities;
2. Tips for healthy eating;
3. The importance of hydration and signs of dehydration;
4. Hydration options;
5. What are modified diets;
6. Dysphagia and how do we swallow, how it occurs, some problems caused by dysphagia, and treatment;
7. Resident preferences;
8. Foodborne illness and how food becomes contaminated;
9. General food safety practices;
10. Hand washing techniques;
11. The importance of proper food temperatures;
12. Cross-contamination;
13. How to properly clean and sanitize;
14. Chemicals in the food service area;
15. Other hazards to be aware of when dealing with food safety.
16. Populations most at risk
17. Safety during power outages