DTY101 - Food Preparation Orientation (1.0 HR)

$15.95
SKU
013-4685

To increase the understanding of employees in health care facilities whose primary role is meal preparation in the areas of food safety and sanitation, as well as portion control.

Purpose: To increase the understanding of employees in health care facilities whose primary role is meal preparation in the areas of food safety and sanitation, as well as portion control.

Objectives:

  1. Describe concept of time and temperature control.
  2. Identify potentially hazardous foods (PHF).
  3. Define for the employee involved with food preparation their role in documentation and maintaining accurate records.
  4. Identify the four basic types of thermometers and their appropriate use.
  5. Identify how to decrease the risk of cross contamination during food preparation.
  6. Describe the relationship of time and temperature control as it relates to thawing, preparing, cooling, and/or reheating PHF.

          Continuing Education Credits:  0 contact hours Iowa BON #335; 0 contact hours CA Board of Nursing CEP 14033; 0 contact hours CE Broker # 50-4572 Florida and District of Columbia; 0 contact hours for Social Work State of Illinois Department of Financial and Professional Regulation. License No. 159.001315; 0 contact hours for Physical Therapy State of Illinois Department of Financial and Professional Regulation. License No. 216.000284; 0 contact hours for Occupational Therapy State of Illinois Department of Financial and Professional Regulation. License No. 224.000164; 1.0 CE hours for certified nursing assistants; long term care department heads; and other health care disciplines.

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