Dietary IPAC Essentials for Long-Term Care

CE-LTC-DIET-V1.0
Pre-enrollment is open. Course access will begin on May 13th.

Course Description

This course provides practical, standards-based infection prevention and control training for dietary operations in long-term care. Learners will explore how food handling, hand hygiene, staff illness reporting, sanitation, workflow zoning, and outbreak response affect resident safety and infection risk. The course emphasizes protecting older adults, reducing cross-contamination, and supporting safe, compliant food service practices across preparation, service, and clean-up activities.

Prerequisites / required prior knowledge

  • None required
  • Intended Audience: Dietary aides, cooks, food service workers, dietary supervisors/managers, IPAC professionals, educators, dietitians/nutrition leaders, environmental services partners, and quality/safety leaders in LTC
  • Recommended: Familiarity with meal service, food handling, sanitation practices, and dietary workflow in long-term care

Delivery

Online
Self‑Instruction (Asynchronous)

Credit

1.0 continuing education hour (Self‑Instruction)

Cost

$129 CAD

Availability window

Available on demand  Access for 1 year after enrollment
Meet the instructor

Kamyab Ghatan

MD, AL-CIP™, CIC®, LTC-CIP®, DISIPC, CDIPC
Dr. Kamyab Ghatan is a medical doctor and infection prevention leader who develops practical, standards-based training for diverse environments, including acute and long-term care, ambulatory and dental clinics, veterinary practices, and construction/renovation settings. His work spans infection prevention, surveillance, water management, sterile processing, and implementation science, with a focus on translating standards into workflows teams can actually use. Dr. Ghatan is the founder of the International College of Infection Control Professionals (ICICP).

Learning objectives:

By the end of this course, learners will be able to:

  • Describe key transmission pathways and foodborne hazards relevant to dietary operations in long-term care, including the heightened vulnerability of older adults
  • Explain the principles of hand hygiene, PPE use, staff illness reporting, workflow zoning, and cross-contamination prevention in food preparation and meal service
  • Apply evidence-based time and temperature control, storage, thawing, cooking, reheating, and sanitation practices to reduce microbial growth and foodborne risk
  • Differentiate appropriate responses to routine incidents, staff illness, and suspected foodborne or gastrointestinal outbreaks within an IPAC framework
  • Evaluate opportunities for continuous improvement by integrating audits, documentation, competency-based training, and interdepartmental collaboration into the dietary infection prevention program

Completion requirements:

Learners receive credit after viewing all required content, passing the post‑test/final assessment with a minimum score of 80% (up to three attempts), and submitting the course evaluation. If a learner does not achieve 80% within three attempts, they must re-do the course (re-complete required content) within their access period before attempting the assessment again. Upon successful completion, learners may download a certificate of completion.
Provider: International College of Infection Control Professionals (ICICP)
Learner Support: support@icicp.com

Frequently asked questions

Disclosures (conflict of interest / proprietary interest)

The instructor(s) and planners report no relevant financial relationships with ineligible companies related to this educational activity.

Commercial support

None. This activity received no commercial support.

Non‑vocational licensing disclosure

This course/program does not require approval under the Ontario Career Colleges Act, 2005.

Content independence statement

Educational content is non‑promotional and designed to be independent of commercial influence; any trade names used are for identification only, and alternatives may be discussed.