Safe Food handling in healthcare facilities
This program focuses on foodborne diseases and the various types of illnesses caused by each. Although the program discusses the differences between chemical and biological food poisoning, its primary focus is on the biological pathogens of highest concern. It gives information for each on the foods most likely to be implicated, signs and symptoms of infection, and treatment measures. It also discusses methods of safe food handling, including hand hygiene, proper storage and serving, proper temperatures for heating and cooling foods, and other related topics.
The program comes on a CD-Rom in Microsoft PowerPoint, and is accompanied by a packet of supplemental materials that include:
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An introduction that states the program’s goals and objectives and gives the presenter a few guidelines for presenting the program
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Hard copies of all handouts
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A written competency assessment
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An answer key for the competency assessment
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A presenter’s program evaluation that you may fill out to let us know your thoughts and ideas on the program
- A certificate of completion that you may hand to each of your participants upon completion of the program
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