Course Code: REL-PAC-0-ICK
Hours: 0.25
Type: Online Course
Content Expiration Date: 12/31/2026
Learning Objectives:
Identify common causes of foodborne illness.
Identify 5 infection control measures used in the kitchen to prevent foodborne illness.
Outline:
Section 1: Introduction
About This Course
Learning Objectives
Section 2: Infection Control in the Kitchen
Foodborne Illness
What Causes Foodborne Illness?
Wash Your Hands!
Touching Food
A Clean Kitchen
Refrigerator and Freezer Temperatures
Storing Food and Ice
Section 3: Conclusion
Summary
Course Contributors
Resources
Congratulations!
Instructor: Jennifer W. Burks, M.S.N., R.N.
Jennifer has more than 30 years of clinical and teaching experience, with areas of clinical expertise in critical care, emergency care, and home health. She received specialized training in OASIS and telehealth, which has strengthened her knowledge of home health assessment and virtual care delivery.
Jennifer brings a learner-centered approach to her work at Relias, guided by a philosophy inspired by Florence Nightingale’s Notes on Nursing: “I do not pretend to teach her how, I ask her to teach herself, and for this purpose, I venture to give her some hints.” She is dedicated to empowering healthcare professionals to expand their knowledge and improve patient outcomes.
Subject Matter Expert: Julie Stefanski, MEd, RDN, CSSD, LDN, CDCES, FAND
Julie Stefanski, MEd, RDN, CSSD, LDN, CDCES, FAND is a SME Writer focused on topics related to food, nutrition & dietetics for Relias. She is a registered dietitian nutritionist and has been a certified diabetes educator since 2003. Ms. Stefanski earned a Bachelor of Science degree in Dietetics and a master's degree in Adult Education with a special focus on distance learning. She was an adjunct instructor in the Stabler Department of Nursing at York College of Pennsylvania for 13 years. Stefanski is the owner of Stefanski Nutrition Services where she specializes in pediatric nutrition, diabetes, gastrointestinal issues and sports nutrition. Stefanski serves as national media spokesperson for the Academy of Nutrition & Dietetics.
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.