Course Code: REL-CAN-PAC-0-HFSC
Hours: 0.5
Type: Online Course
Content Expiration Date: 12/31/2030
Learning Objectives:
Describe how bacteria cause foodborne illnesses.
Explain why proper hand hygiene is important to follow when handling food.
Outline:
Section 1: Safe Food Handling
Foodborne Illness
Bacteria in Food
Review
Key Takeaways
Section 2: Food Handling Guidelines
Food Handling
Review
Section 3: Personal Hygiene
Hygiene in Preventing Illness
Review
Section 4: Conclusion
Course Summary
Course Contributor
References
Subject Matter Expert: Kathleen Koopmann, RN, BSN
Kathleen is a seasoned subject matter expert in post-acute care, with over 37 years of clinical and teaching experience spanning both acute and post-acute care settings. She earned her Bachelor of Science in Nursing from Western Governors University and received specialized infection control training through the North Carolina Statewide Program for Infection Control and Epidemiology, in collaboration with NCDHHS and the University of North Carolina. Kathleen's diverse career includes roles in long-term care, acute care, occupational health, and nursing education. Most recently, she served as a Staff Development Coordinator and Infection Control Practitioner in long-term care, where she played a pivotal role in staff education and infection prevention.
Target Audience:
The target audience for this course is: All Staff; in the following settings: Skilled Nursing Facility.
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Course Delivery Method and Format
Asynchronous Distance Learning with interactivity which includes quizzes with questions/answers, and posttests.