Course Code: REL-PAC-0-HFSP1
Hours: 1
Type: Online Course
Content Expiration Date: 12/31/2026
Learning Objectives:
State the hazards that cause foodborne illness.
Discuss the methods to prevent the hazards that cause foodborne illness (Clean, Separate, Cook, Chill).
Outline:
Section 1: Introduction
About This Course
Learning Objectives
Section 2: An Overview of Foodborne Illness
Prevention of Foodborne Illness
Cause of Foodborne Illness
Main Types of Foodborne Illness
Food Infection
Food Intoxication
Time/Temperature Control for Safety
Prevention
Review
Summary
Section 3: Clean
Cleaning Your Hands
Cleaning Foods
Ready-to-Eat Food
Food Contact Surfaces
Dish Washing Process
Dishwashing: Manual Method
Dishwashing: Mechanical Method
Rinsing and Sanitizing: Manual Method
Rinsing and Sanitizing: Mechanical Method
Review
Summary
Section 4: Separate
Cross-Contamination
Shopping
Storing
Preparing
Review
Summary
Section 5: Cook
Temperatures
Danger Zone
Proper Temperature
Food Type #1
Food Type #2
Food Type #3
Food Type #4
Food Type #5
Food Type #6
Holding Hot Food
Using a Thermometer
Calibrating a Thermometer
Types of Thermometers
Review
Summary
Section 6: Chill
Cold Holding Food
Method #1: Refrigeration
Method #2: Ice
During Preparation
Thawing Frozen Foods
Cooling
Cooling Methods
Storing Food Properly
Reheating
Review
Summary
Section 7: Conclusion
Summary
Course Contributor
Resources
References
Congratulations!
Subject Matter Expert: Clarence B. Taylor III, MBA, CDM, CFPP
Clarence B. Taylor III, CDM/ CFPP is a 30-year veteran of the food industry, a Certified Dietary Manager/Food Protection Professional, and a Certified ServSafe Trainer and Test Proctor. His career highlights include being featured as a restaurant owner on Samantha Brown’s Passport to Great Weekends tv show and author of an article in River Region Living. He currently serves as Nutrition Director for an Alabama-based Rehabilitative hospital provider.
Target Audience:
The target audience for this course is: All Staff; in the following settings: Skilled Nursing Facility.
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.
Course Delivery Method and Format
Asynchronous Distance Learning with interactivity which includes quizzes with questions/answers, and posttests.