Course Code: REL-ACU-0-FHS
Hours: 1.5
Type: Online Course
Content Expiration Date: 12/31/2026
Learning Objectives:
Indicate how a food becomes unsafe.
Recognize at least four types of foodborne illnesses and their symptoms.
Recall methods for safe food handling.
Outline:
Foodborne Illness
The Importance of Food Safety
The Food Code
How Does Food Become Unsafe?
Tony
Other Types of Contamination
Knowledge Check
Key Takeaways
Foodborne Bacteria
Salmonella
Campylobacter
Escherichia coli (E. coli)
Clostridium Botulinum
Listeria monocytogenes
Clostridium Perfringens (C. Perfringens)
Shigella
Staphylococcus Aureus (Staph)
Cryptosporidium (Crypto)
Knowledge Check
Key Takeaways
Safe Food Handling
Safety Starts With You
Tony’s Due Diligence
Clean
Separate
Cook
Chill
Was It the Burrito Bowls?
Hazard Analysis Critical Control Points (HACCP) System
Tony’s Investigation
Knowledge Check
Key Takeaways
Patient Education
Who Is At Risk?
What Should Patients Know?
Knowledge Check
Key Takeaways
Conclusion
Course Summary
Course Contributor
Resources
References
Subject Matter Expert: Meredith Moyers MS, RD, LDN
Meredith earned a Bachelor of Science in Dietetics from The University of Akron and a Master of Science in Human Nutrition from Eastern Michigan University. After completing her internship with The Detroit Medical Center, she began working in various academic medical centers in Ohio and North Carolina. She completed a Certificate of Training in Weight Management and Advanced Training in Metabolic Adaptations. She also holds the Google Project Management Professional Certification. During her tenure working in direct patient care, she was a certified specialist in oncology nutrition and founded an oncology teaching garden at the SECU Family House for patients and their families undergoing cancer treatment. Meredith has experience in providing nutrition therapy in both acute and ambulatory settings in areas of oncology, cardio-thoracic transplant, renal, and general medicine.
Target Audience:
The target audience for this course is: Educators; Nutrition and Dietetics Professionals; in the following settings: Hospitals: Acute.
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.