Online Class: Kitchen Sanitation 101
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| | Course Cost: 6 Month Subscription Course (no Certificate) = $45.00 Course with CEU Certificate* = $70.00 | * Instantly download, print, and share your CEU Certificate at course completion (additional shipping/handling charges apply for hard copy delivery).
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 Course Description Nearly every few weeks, a new story seems to hit the headlines about foodborne illnesses. Salmonella in peanuts. E. coli in fruit juice. Mad cow in hamburgers. Every year, thousands of people become seriously ill from foodborne illnesses, and some even die. A single outbreak of salmonella in peanut butter in 2008-09 forced the largest food recall in U.S. history, sickened more than 600 people, killed 9, and caused parents everywhere to question the safety of a childhood staple, the peanut butter and jelly sandwich. Add to this the stories of sick cattle being processed for food in meat packing plants, and it is easy to see how fragile our food supply system can be.
This online course will explain why and how bacteria transfers from one place to another, multiplies, and makes people sick. We'll also explain the best ways to prevent foodborne illness, including hand washing techniques, dishwashing practices, facility cleaning, best practices for storage, food handling, temperature monitoring, pest prevention, and managing relationships with the health department. Also, if you ever plan on designing or managing your own restaurant, this training module offers some helpful suggestions about kitchen design and planning.
Learning Outcomes By successfully completing this course, students will be able to:
- Describe foodborne illnesses.
- Summarize the importance of hand washing.
- Describe proper food handling techniques.
- Summarize temperature control for varying food types.
- Describe proper techniques for storing and serving.
- Summarize proper techniques for dishwashing.
- Describe cleaning practices (facility sanitation).
- Summarize employee health/cleanliness/hygiene.
- Define hazard analysis and critical control point planning, and
- Demonstrate mastery of lesson content at levels of 70% or higher.
Course Lessons |  | Lesson 1: IntroductionAlthough there will always be factors outside your control, by understanding the best practices in kitchen hygiene and sanitation, you can make sure that your facility is as safe as possible. | Lesson 2: Overview of Foodborne IllnessesIt happens all the time. You enjoy a pleasant meal in what seems like a nice restaurant. You start out feeling just fine, but over the course of a few minutes or a few hours, you find yourself feeling worse and worse. | Lesson 3: Hand WashingThe Centers for Disease Control (CDC) has stated that hand washing is the single most important way to prevent the spread of infection. It seems like common sense, right? | Lesson 4: Food HandlingThe basic rules of food handling are simple: clean, separate, and cook. If you just focus on those three principles, your kitchen will be a safe and healthy one. | Lesson 5: Temperature Control As discussed in Lesson 2, most harmful foodborne illnesses thrive at mid-range temperatures and many can be killed at high temps. Be sure all foods are cooked to proper internal temperatures. | Lesson 6: Storing and ServingMost restaurants do not can or preserve their own food, but they do use a lot of canned items. So what happens when you find a dented can? Food is expensive, especially the super-sized cans of foods used in commercial kitchens. | Lesson 7: DishwashingWashing dishes seems like pretty much of a no-brainer. You do it all the time at home--rinse the dishes, wash the dishes, dry the dishes, put the dishes away. | Lesson 8: Cleaning Practices (Facility Sanitation)There are two major parts to keeping your facility clean: the kitchen and the dining room area. Both are extremely important to the health, sanitation, and reputation of your business. | Lesson 9: Employee Health/Cleanliness/HygieneThere are some basic principles of health and hygiene that anyone in a restaurant operation should adhere to. Not only can poor hygiene reflect badly on your business but it can also create an environment where germs spread easily. | Lesson 10: Handling it All: Dishes, Knife Skills and the Food SupplyHandling knives in the kitchen requires special care, both for health and safety reasons. Knives should always be kept sharp. | Lesson 11: Hazard Analysis and Critical Control Point PlanningThe food industry is continually working to improve safety and quality of product. One way facilities improve is through adopting a Hazard Analysis and Critical Control Points (HACCP) program (pronounced hassip). | Lesson 12: Behind the Scenes: Setup and Relationships with the Health DepartmentThe health department is an essential part of every restaurant's operation, and it makes good business sense to create positive working relationships with inspectors and the office staff.
| Lesson 13: ConclusionAs a worker or a manager in a commercial kitchen, everything you do has an impact on the quality of the final product your customer receives. |
Additional Information | Course Title | : | Kitchen Sanitation 101 | | CEU Value | : | | | Standard | : | Course Adheres to the ANSI/IACET 1-2007 Standard | | Accreditation | : | | | Languages | : | English - United States, Canada, United Kingdom, Australia, New Zealand, and other English speaking countries | | Course Number | : | 7550208 | | Course Type | : | General Education | | Course URL | : | | | Course Rating | : |  | | Instructor | : | UniversalClass Staff Instructor | | Syllabus | : | | | Grading Policy | : | Earn a final grade of 70% or higher to receive a CEU Certificate documenting CEUs earned | | Assessment Method | : | Lesson assignments and review exams | | Duration | : | Continuous: Enroll anytime! | | Requirements | : | View Technical Requirements | | Course Fee | : | Basic Course: $45.00 (no CEU Certificate) | | | | | NOT FOR COLLEGE CREDIT This is a non-credit course, and is provided for your personal enrichment.
This course is not intended to be a substitute for any state, government, licensing, certification or educational requirements.
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