Culinary Nutrition Module 2 - Food Safety and Ingredient Selection

online learning

This module includes a review of the most common harmful bacteria causing foodborne illness and measures we can take to prevent them. Proper storage, temperatures and how to select food are easy ways to decrease the risk of coming in contact with bacteria.

Member Price
$24.00
Nonmember Price
$54.00

Brought to you by the Center for Lifelong Learning with a special thank you to the content writer and presenter, Mary Opfer, MS, RDN, CDN. Planned with the Food and Culinary Nutrition Professionals DPG.

This module includes a review of the most common harmful bacteria causing foodborne illness and measures we can take to prevent them. Proper storage, temperatures and how to select food are easy ways to decrease the risk of coming in contact with bacteria. This presentation is also an overview of the food safety and ingredient selection module. We will be reviewing food safety practices for home use including review of common harmful bacteria’s as well as recognizing the signs and symptoms of foodborne illness. For the purpose of working with clients in their home recommendations will be made to prevent unsafe practices for clients including how to store a variety of foods and tips on seasonal ingredient selection, and storage guidelines. Module 2 will also address selection of foods that are in season when they are nutritionally higher in quality as well as having a richer and fuller taste. Storage time, temperatures and where to store are also areas of discussion in this module.

CPEU Hours: 2
CPE Level: 2
Suggested Learning Need Codes: 8040, 2030, 7100

Learning Objectives

  • Review and discuss six key food safety practices critical for home use and the rationale for each practice.
  • Select appropriate ingredients based on seasonality, use, nutritional value, specifications.
  • Develop storage guidelines for food and beverage to maximize quality safety.

This e-learning self-study includes web links and resources for additional Online Learning opportunities.

The course includes pdf files of the speaker presentations and handouts as well as a downloadable CPE certificate.

The Certificate of Training program consists of four separate modules that build on each other. To receive the certificate associated with this training, all four modules and related tests must first be completed and a subsequent final post test exam in Module 4 must be passed with a minimum of an 80% in order to receive the Certificate of Training. The Certificate of Training can then be downloaded and printed from the site.

Immediately following the purchase, you will receive an access email for the module. This email contains a link which will remain active for 30 days once the link has been activated by the user.

This product is approved for individual use only. Only the registered participant is eligible for continuing professional education units.

Web-based Resource

SKU CTP-CULINARY2

Please note: Upon completion of your order, a link to access your purchase will be sent to the email address you have on file with the Academy. Please be sure your email address is accurate before submitting your order. If you have difficulty with your purchase, please contact [email protected]. Thank you.


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