Food Sanitation and Contamination
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Event Details
Overview: This presentation will explore the importance of food safety, safe food handlers and the prevention of food contamination. It will examine the most common sources of biological, chemical and physical contamination and explain how to prevent foodborne illnesses with proper food handling. This presentation will identify ways to promote food safety practices to create a culture of food safety in Food and Nutrition Services.
Objectives:
- Understand the importance of safe food handling.
- Explore common sources of food contamination.
- Identify how to implement and promote essential food safety practices in the Food and Nutrition Services department.
- Discuss best practices for creating a culture of food safety.
Audience: SNF & ALF
Vicki Rethmeier is a Registered Dietitian and Licensed Medical Nutrition Therapist with many years of experience in nutrition and dietetics. She serves full-time as a faculty member at Southeast Community College, where she teaches a variety of courses, including nutrition. She also serves as the Program Co-Chair for Culinary/Hospitality and Baking and Pastry programs as well as coordinating the Dietary Manager Certificate program. In addition to her academic role, she works part-time as a Nutrition Therapist at Madonna Rehabilitation Hospital, providing personalized care to clients of all ages. She is dedicated to helping individuals achieve their health goals through evidence-based nutritional guidance. Vicki is married, has three children and in her free time enjoys reading, sewing and crafts.