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 over 30 years of clinical and teaching experience, and her areas of expertise are critical care and home health. She is certified as an OASIS Specialist- Clinical (COS-C) and is a Curriculum Designer in post-acute care for Relias. She earned her Bachelor of Science in Nursing from The University of Virginia in 1993 and her Master of Science in Nursing from The University of North Carolina, Greensboro in 1996. Her professional practice in education is guided by a philosophy borrowed from 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.”
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.