Invisible Hands, Unequal Risks: Food Safety, Labor, and Health Equity in the Food System

Course overview

**This course is both CE Broker and CDR approved for CEUs. It will automatically be reported to CE Broker upon completion** After completing this AllDietitians.com 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.