Handling Food Safely for Canada

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

The content for this course was revised by Kathleen Koopmann, RN, BSN. 
Kathleen has over 38 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, critical care, acute care, occupational health, and 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.