Food Hazards — Learn How to Avoid Them and the Foodborne Illnesses They Cause
Suggested CDR Learning Codes: 8000, 8040; Level 2
This continuing education course examines the various hazards that affect our food supply, the ways in which they contaminate our food and contribute to morbidity and even mortality, and strategies for avoiding these hazards.
Course content appeared as the CPE Monthly in the November 2013 issue of Today's Dietitian. It was written by Jacqueline S. Gutierrez, MS, MSEd, RD, CDN, a New York-based freelance writer and an adjunct instructor who teaches culinary and nutrition classes.
After completing this continuing education course, nutrition professionals should be better able to:
- Distinguish the three main types of food hazards and provide an example of each.
- Classify at least seven biological hazards, five chemical hazards, and five physical hazards that can cause foodborne illnesses.
- Choose at least one method that can be used to help prevent each of these hazards.
- Demonstrate ways to manage a kitchen in a commercial establishment in a manner that limits each of these hazards.
- 2.00 CDR