Experts with the Center for Food Safety in Child Nutrition Programs at Kansas State University are back with a special edition Q & A webinar. They will be answering your questions about food safety during the COVID-19 pandemic. You can always go back and view their first two webinars with SNA in the On-Demand page. We hope you come ready with your questions!

Rewind & Repeat: Science-Based Basics to Food Safety: Part I

Rewind & Repeat: Science-Based Basics to Food Safety: Part II

Successful completion of the webinar and quiz is awarded 1 SNA CEU or 1 CPEU for RDNs/NDTRs.

Learning Objectives

1. Explain the importance of proper handwashing in preventing the spread of germs.
2. Describe the impact cooling methods have on foodborne pathogens.
3. Relate the importance of fostering an environment for behavior change.

EARNING CEUs
SNA CEUs: 1.0
Key Area 2: Operations
Key Topic 2600: Food Safety & HACCP
Sub Topic 2620: Food Safety

CPEUs for RDNs and NDTRs
Activity Number:157513

Suggested Performance Indicators

• 7.1.2 Advocates for and maintains awareness of safety policies and procedures.
• 7.1.3 Investigates and analyzes work environment to identify safety issues and risks to self, staff, customers, public and organization.
• 7.1.4 Takes action on identified risk to self, staff, customer, public and organization.

Suggested Learning Need Codes

• 8110: School foodservice

CPEUs:1.00
CPE Level: 2,3
SNA CDR Provider Number: AM007

Please note that you have the option to submit an evaluation of the quality of this conference directly to the Commission of Dietetic Registration. Email contact: cdr@eatright.org

SNA CEUs and CPEUs are awarded after the successful completion of the post-webinar quiz.