Operating foodservice in any establishment can be challenging and complex, with many opportunities for food to become unsafe. In healthcare settings, where Certified Dietary Managers work, unsafe food can be life-threatening to the residents, patients, or other clients that CDMs serve. It is especially important for CDMs to understand and implement the practices that can eliminate or reduce food safety risks.
This course provides you with the opportunity to increase your knowledge of food safety principles that apply to quantity food preparation in a foodservice operation.
Upon completion of this course, the successful learner will be able to:
- Determine common risk factors for foodborne illness as identified by the Center for Disease Control (CDC) and the incidence of these risk factors in healthcare facilities
- Identify foods which present risks to vulnerable populations and the regulations regarding service of those foods to at-risk populations
- Understand importance of having a food safety management plan such as HACCP in place
- Learn how to prevent cross contamination and time/temperature abuse during quantity food preparation
- Identify specific guidelines and practices that keep food safe at each step in the flow of food in the operation
- Understand how to use HACCP principles to manage risk factors in quantity food preparation
No online course extensions will be granted. All online courses are non-refundable. CE credit will be given upon successful completion of all required areas of the course including the quiz and evaluation form.
This course is a level II continuing competence.
To view continuing competence level descriptions, visit the ANFP website.