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 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: Basics of Food Safety

Lesson 4: The System for Safe Food Handling

• Seven Basic HACCP Steps
• Downloadable Handout: The FDA’s HACCP Principles & Application Guidelines