Kitchen Safety and Sanitation for the Food Industry
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Susan Laidacker, a School District Quantity Foods Instructor, has put together a relevant course for anyone in the food industry. This in depth course covers topics like: hand washing, handling utensils, equipment handling (both large and small), falls and spills, personal hygiene, and much more. If you work in a restaurant or are thinking about working in one or even buying one then this is a course you must take. The goals of this course are to make sure that every one enrolled gains a full understanding of what is necessary to obtain and maintain kitchen safety and sanitation in both a home and a commercial kitchen.
 Course Description This course provides an in-depth look at what kitchen safety and sanitation is all about, and how you can improve these elements in your own lives. If you manage or own a restaurant or are thinking about doing so you need this course. If you work in the food service industry in any way you need this course. If you teach foods in your employment assignment you need this course. This course is chocked full of very informative materials and links and fun activities to complete which help to reinforce the content learned. This is a course for ages 16 to adult. It's an excellent course for management, as well as regular work force. It focuses on easy to understand steps and content. This is a course that is never outdated and something that everyone should learn and know. Learning Outcomes By successfully completing this course, students will be able to:
- Summarize guidelines for kitchen safety.
- Describe ways to prevent falls, cuts, burns and scalds.
- Summarize personal hygiene.
- Define and prevent cross-contamination, and
- Demonstrate mastery of lesson content at levels of 70% or higher.
Course Lessons |  | Lesson 1: Guidelines for Kitchen SafetyThis lesson includes a general set of guidelines for kitchen safety both at home and in a commercial food service kitchen. In this lesson you will learn not only what these things are but also why they are so important for our health and well-being. | Lesson 2: Prevent Falls, Cuts, Burns and ScaldsThis lesson includes rules about dealing with and also preventing falls, cuts, burns, fires, poisonings and much more in the kitchen. In this lesson you will learn first-aid procedures also. | Lesson 3: Personal HygieneThis lesson goes in to detail about what you should be concerned about with yours and others personal hygiene while preparing food in the kitchen at home and at a commercial food service facility. | Lesson 4: Kitchen and Food Sanitation Go Hand-in-HandLooks at how kitchen and food sanitation go hand-in-hand. Explains how kitchen sanitation directly impacts food sanitation. | Lesson 5: Cross-ContaminationGoes in-depth on kitchen and food sanitation and looks at how interlinked they are. Also, covers ways to prevent contamination of food during the prep, serving, and storage areas. | Lesson 6: Kitchen and Food Sanitation - Keeping Germs in CheckThis lesson explains which food-borne illnesses are the most common and what the symptoms are. We will also explore how to prevent them and where the most critical areas are in kitchen and food sanitation in order to prevent food-borne illnesses. |
Additional Information | Course Title | : | Kitchen Safety and Sanitation for the Food Industry | | 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 | : | 14675 | | Course Type | : | Specialized Education | | Course URL | : | | | Course Rating | : | Not Reviewed | | 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: $50.00 (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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We're sorry, this course is not open for enrollment.
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