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  • Course 1: Food Safety in the Modern Professional Kitchen

    Foodservice professionals take food and workplace safety seriously or they don’t stay in the business for long. Safety and sanitation in the foodservice industry includes issues of storing the foods to keep them safe from contamination, preparing foods in a way to minimize the chance of contamination, and creating a workplace that is safe for the food handlers. Below are the lessons included in this course:

    Lesson 1: Introduction to Food Safety

    • Types of Food Contamination
    • Pathogenic Contamination
    • Risky Foods
    • Primary Pathogens
    • Chemical Contamination
    • Physical Contamination
    • Cross-Contamination
    • Downloadable Handout

      Lesson 2: Proper Handling Procedures

      • Storing Food Safely
      • Rules for Proper Storage of Food
      • Refrigeration Guidelines
      • Cooling Foods Safely
      • Proper Cooling Techniques for Liquids
      • Proper Cooling Techniques for Solids
      • Reheating Foods Safely
      • Thawing Frozen Foods Safely
      • Preventing Cross-Contamination
      • Downloadable Handout

        Lesson 3: Cleaning Your Professional Kitchen

        • Cleaning Versus Sanitizing
        • Cleaning Checklists—Ongoing, Daily, Weekly, Monthly, Quarterly
        • Downloadable Handout

        Lesson 4: The System for Safe Food Handling

        • Seven Basic HACCP Steps
        • Downloadable Handout

        Lesson 5: Food Allergy Awareness for the Professional Kitchen

        • Understanding The Top Eight Most Common Food Allergens
        • General Awareness and Safety Recommendations for Avoiding Food Allergy Incidents
        • Keeping Food Safe is Everybody’s Job
        • Downloadable Handout