Invisible Hands, Unequal Risks: Food Safety, Labor, and Equity in the Food System - Dietitian CPE Continuing Professional Education, Health Equity, 1 CEU

Certified for 1 CPEUs in Health Equity

CPE Type: 741 Online/Web-Based Course/Enduring Activity

Here's How Simple It Is:

1. Read the material online
2. Complete the quiz online
3. Get your certificate of completion immediately and earn CPE towards your license renewal
   

Course Outcome

≥93% of participants will deepen their understanding of how food safety is affected by working conditions across the food supply chain.

Course Objectives

After completing this course, the participant will be able to:

• Describe how poor labor conditions in agriculture, food processing, and foodservice increase the risk of food contamination and illness.
  
• Identify specific ways that unsafe working environments impact the quality and safety of foods consumed by the public.
  
• Evaluate third-party certification programs and procurement strategies that promote safe food and fair treatment of workers.
  
• Apply an equity-informed lens to food safety education, client communication, and institutional food policies.

Who Should Enroll? 

• Registered Dietitians (RDs) and Dietetic Technicians, Registered (DTRs): Professionals working in public health, institutional foodservice, nutrition education, or sustainability initiatives who want to strengthen their ability to assess and improve food safety systems by addressing root causes such as labor exploitation and inequity.
• Public Health Nutritionists and Policy Advocates: Those involved in shaping food policy, procurement, or educational programming who are looking to integrate food safety with worker health, social justice, and supply chain transparency.