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The Food Safety Book: What You Don't Know Could Kill You
| C302 |
14 CPEUs |
HARD COPY |
Currently out of stock.
New inventory coming soon. |
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The Centers for Disease Control and Prevention (CDC) estimates that 48 million Americans are affected by foodborne illness each year, 128,000 are hospitalized, and about 3,000 die. This CPE program answers just about every food safety, quality, and storage-related question and provides practical information including:
- An “A to Z” Guide to selecting and storing over 75 fruits and vegetables
- Storage and longevity charts for over 340 items including spices
- Helpful tips on how to keep food fresher longer
- Foods to avoid when pregnant and baby food do’s and don’ts
- A guide to preventing, identifying, and treating numerous foodborne illnesses
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To order an ADDITIONAL Reporting Form click below:
| C302F |
14 CPEUs |
REPORTING FORM |
Currently out of stock.
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The Food Safety Book: What You Don't Know Could Kill You
© 2024 Wolf Rinke Associates. All rights reserved for this self-directed accredited learning activity. Reproduction in whole or part without written permission, except for brief excerpts, is prohibited.
LEARNING OBJECTIVES
Upon completion of this CPE activity you will be better able to:
- Apply the four basic concepts of food safety.
- Implement the single most important strategy to avoiding foodborne illnesses.
- Apply principles of safe food handling from purchase through storage, preparation and service.
- Explain how to select and safely store all foods in your facility.
- Explain product dating and grading.
- Keep food fresher longer.
- Reduce food waste.
- Distinguish between foodborne illness, food poising and gastroenteritis.
- Recognize the characteristics of potentially hazardous foods.
- Apply specific techniques to prevent the spread of disease.
- Identify foods to avoid when pregnant.
- Explain baby food do’s and don’ts.
- Maintain food safety when serving food outdoors and traveling abroad.
- Create and maintain a clean and sanitized foodservice environment.
- Recognize the major causes of foodborne illnesses, organisms involved, symptoms, duration, and prevention.
- Identify and prevent numerous foodborne illnesses in your facility.
ABOUT THE AUTHOR OF THE STUDY GUIDE
Wolf J. Rinke, PhD, RDN, CSP is the president and founder of Wolf Rinke Associates, a company that has provided high quality CPE programs to nutrition professionals since 1990.
He earned a BS at Drexel University, a MS at Iowa State University, a PhD in Continuing and Vocational Education (Adult Ed) at the University of Wisconsin, and interned at Walter Reed Army Medical Center. He participated in a test item writer workshop sponsored by the Commission on Dietetic Registration (CDR).
Wolf is a past Adjunct Associate Professor, Graduate School of Management & Technology, University of Maryland, and a former Adjunct Faculty Member, School of Continuing Studies, The Johns Hopkins University.
He is the past president of the DC Dietetic Association and has been honored by the Academy with the Award for Excellence in the practice of Management; the Outstanding Dietitian of the Year Award; the Outstanding Service Award; and has delivered the Lenna Frances Cooper Lecture.
At the Academy he has served in numerous leadership roles including Chair, Scholarship Committee, DBC; Chair, Communication Committee, CDR; Chair, Area Coordinating Committee, COE; Chair, COE, and member of Resource for Education Programs Committee; Honors Committee; CDR, Licensure Panel and Ethical Practices Task Force; CDR; House of Delegates and Board of Directors.
He is the author of more than 500 articles, numerous CPE home-study programs, several popular books, and the free monthly eNewsletter Read and Grow Rich written specifically for savvy Nutrition Professionals like YOU!
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