Food Sanitation and Contamination

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

Continuing education credits available: Nursing Home Administrator and CDM & CFPP

Presenter: Vicki Rethmeier, MS, RD, LMNT, Southeast Community College

Presented: October 22, 2026