From Monica Theis, MS, RD
Food safety and sanitation continue to be major concerns for any food service operator, and particularly for health care food service providers. This program will provide the learner with an understanding of the breadth of their role in ensuring food safety for the customers they serve. It will review the food hazards that are particularly threatening to susceptible populations, and describe the age related factors that define older adults as a highly susceptible population. In addition, the program will review use of the systems model to identify resources and operations that need to be addressed in a comprehensive and integrated food safety program. Lastly, this program will assist the learner to build, implement and maintain a food safety program.
Participants will:
1. Understand the breadth of their role in ensuring food safety for residents in long term care facilities
2. Recognize the food hazards that are particularly threatening to the health of elderly populations
3. Describe the age-related factors that define the elderly as a highly susceptible population
4. Use the systems model to identify resources and operations that need to be addressed in a comprehensive and integrated food safety program
5. Build, implement and maintain a food safety program that includes prerequisite programs and recipe-specific HACCP plans
Course Hours: 2
Level II Learning Codes: 1000, 5010, 5040, 5050, 5090, 5100, 8040
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