Class Syllabus: Kitchen Sanitation 101
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Continuous
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Continuous
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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 training will explain why and how bacteria transfers from one place to another, multiplies, and makes people sick. This course will 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 module offers some helpful suggestions about kitchen design and planning. Course Requirements
This course will not require you to have previous experience in any particular area but you should have a high school reading level. No books will be required.
Course Topics
- Introduction
- What are the benefits of keeping the kitchen sanitary?
- What is the difference between clean and sanitary?
- What is “food poisoning?”
i. More than 30% of cases of foodborne illness occur at home (http://www.dec.state.ak.us/eh/fss/consumers/homesafety.htm)
- Overview of Foodborne Illnesses
- Salmonella
- Ecoli
- Listeria
- Staphylococcus aureus
- Clostridium perfringens
- Campylobacter jejuni
- Shigella
- Clostridium botulinium
- Handwashing
- CDC guidelines for handwashing
- When to wash
i. After handling trash, raw meats, after using bathroom, changing diapers, tending to a sick person, blowing your nose, sneezing and coughing, and after petting animals
ii. Before touching food
iii. Drying hands: don’t reuse dirty towels
- Food Handling
- Clean
- Separate
- Cook: Safe temps for cooking different meats and how you know
- Holiday Issues: just say no to food poisoning at Thanskgiving
- Eggs
- Meat
- Poultry
- Chill
- Storing and serving
- Canning & preserving food
- Keep food containers off the floor
- Proper temps
i. Refrigerator: 40 degrees
ii. Hot foods
iii. Cold foods
iv. Picnics/Seasonal issues
- Separate raw meats from fruits & veggies
- Leftovers: Refrigerate right away, don’t taste test leftovers that have been out for a while
- Date food
- Feeding a crowd safely
- Bake sale safety
- Dish washing
- Cutting boards: separate, sanitize, nonporous materials
- FDA food code: www.cfsan.fda.gov/%26sim;dms/foodcode.html
- Sponge issues
- Cross-Contamination
- Dishwashers
- Handwashing & drying
- Cleaning practices
- Disposable wipes—only use once (Good Housekeeping; Sep2008, Vol. 247 Issue 3, p38-38, 1/4p, 1 color)
- Cleaning refrigerator
- Cleaning countertops
- Disinfecting kitchen drains
- Cooking safety/heat/kids in the kitchen
- Knife skills
- Keep knives sharp
- Best practices in cutting:
i. Bagels
- Never cut toward the body
- Cutting boards
i. separate veggies and raw meats
- Look out for hazmats-what could happen if handled incorrectly?
- Slip/Fall/Obstacles
- Look for accidents waiting to happen
- Fire hazards: Fire extinguishers
- Trip hazards
- Always separate foods and cleaning supplies/pesticides
- Post the number for poison control
- Slip hazards: greasy floors
- First Aid
- Burns
- Cuts
- Food poisoning
- Conclusion
Course Materials
All course material will be provided in the lessons and netlinks. There are no required materials to purchase before taking the class.
Grading Policy
Each lesson will include a lesson review quiz along with one or two assignments. Students will successfully complete this course with 70% or better.
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