(2000) Science of Food and Nutrition (2010) Botanicals and Phytonutrients (2020) Composition of Foods (2030) Food Preservation, Additives, Irradiation (2040) Food Science, Genetically-Modified Food (2050) Genetics (2080) Microbiology, Food Toxicology (4000) Wellness and Public Health (4050) Epidemiology (4070) Food Security and Hunger (4110) Vegetarianism (8018) Environmental, Agriculture and Technology (8070) Food Production (9030) Outcomes Research
| 6.3.11 Applies research/evidence-based findings to improve practice, service delivery and health and nutrition of customers 7.2.1 Applies knowledge of biological, physical or chemical properties that may cause food to be unsafe for human and animal consumption 7.2.4 Identifies and analyzes insecurities in food and water system 7.2.5 Develops, implements and adheres to policies and procedures to optimize food and water safety 7.2.7 Identifies and implements risk management and environmental safety principles to enhance public safety and reduce risk to self, staff, customers, public and organization 7.2.8 Develops and implements food safety and sanitation programs in compliance with state and federal regulations 7.3.2 Develops, implements and maintains policies and procedures to address infection prevention and control 7.3.3 Increases awareness of infection prevention and control for self, staff, customer, public and organization 8.1.2 Applies knowledge of food and nutrition as well as the biological, physical and social sciences in practice 8.3.6 Keeps abreast of current nutrition and dietetics knowledge and trends 12.1.1 Promotes nutrition programs and resources to address issues of food security, nutritional health and overall health and wellness 12.2.1 Identifies determinants of health and their influence on population health status 13.1.2 Designs a plan for the purchase of equipment for the production and service of food that meets required safety and sanitation standards |
