Date & Time: April 2, 2024 10AM-12PM
Food safety in long-term care settings presents a significant daily challenge for Food Service Directors. Whether it is ensuring proper handling, good infection control practices, or maintaining a competent, well-trained staff, the complexities of meeting regulatory requirements can be overwhelming.
Speaker Kelly Hellberg will cover the most critical areas that need to be monitored to assure that food is being handled in a way to keep residents safe and avoid any negative outcomes. Safety in the kitchen not only limits the likelihood of food-borne illness, but also assists with avoiding negative clinical outcomes, such as weight loss.
In this session, attendees will:
- Understand the principles of safe food handling, from delivery through distribution, and key areas to be aware of in the process
- Recognize frequently cited areas of concern in food and nutrition
- Gain insight by learning from actual survey citations to understand how food safety, safe food handling and resident outcomes are connected
View the Program Brochure here for more information. 2.0 CEs approved by CBDM for CEs. 2.0 CEUs approved by NAB for LHNAs or ALAs. This program is available for non-members as well.
To register online, please click here.