It’s not just dietitian stuff

She asked if I had a food handler’s permit. I told her that I didn’t.

“I am a Registered Dietitian, though. I’m not sure what the regulations are here regarding that.”

She looked confused and moved me to a non-food-handling position.

A few weeks later, she approached me following a training at the Health Department. “Mrs. Garcia, right?”

I didn’t remember her.

“From The Soup Kitchen?” she reminded me.

Ah yes.

She explained that I could sign up for Food Handler’s courses just around the corner. “I think you’ll find it very informative,” she said. “It’s not just dietitian stuff–they talk about the proper temperatures to keep food at and what kind of sicknesses you can get from food, and how to wash your hands right.”

I bit my tongue and reminded myself that just because someone works for the health department doesn’t mean they have any idea what a dietitian’s training is.

It’s true that food safety isn’t everyone’s first thought when they think of a dietitian’s training–but that doesn’t mean my training isn’t in food safety.

I’ve analyzed recipes for critical control points. I’ve audited kitchens for food safety compliance. I’ve taught handwashing and appropriate temperatures. I talk about one of those food-borne illnesses (listeria) on a daily basis with my clients.

Additionally, I am certified to TEACH the food safety class a lot of food service managers have to go through to be able to manage a restaurant.

That’s dietitian stuff.

Really.

It may be hard to believe, but dietetics IS about more than just calories.