Online Class: Kitchen Sanitation 101

This course will 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.

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  • 13
  • 19
    Exams &
  • 4
    average time
  • 0.4

Course Description

Guardians of the Plate: Ensuring Food Safety in the Modern World

The news frequently carries alarming reports of foodborne illnesses. Outbreaks involving harmful agents like salmonella, E. coli, and the infamous mad cow disease create shockwaves across nations, posing serious threats to public health. For instance, during 2008-09, an unprecedented outbreak linked to salmonella in peanut butter led to the most extensive food recall in U.S. history. Over 600 individuals fell ill, nine tragically lost their lives, and the very essence of a comforting peanut butter and jelly sandwich came under scrutiny. These incidents not only highlight the vulnerabilities of our food supply system but also underscore the profound impact of lapses in food safety protocols.

Why This Course Is Essential

In our interconnected world, food safety isn't a mere industry requirement; it's a global responsibility. This comprehensive online course ventures beyond headlines, offering an in-depth exploration into the science, best practices, and nuances of food safety:

  • Mechanisms of Contamination: Gain insights into how harmful bacteria transfer, proliferate, and lead to illnesses.

  • Best Practices in Prevention: Learn the gold standards in prevention, from hand washing techniques to pest management.

  • Kitchen Dynamics: If you're aspiring to establish or manage a restaurant, this course provides invaluable guidance on kitchen design and planning.

Detailed Course Breakdown:

  1. Introduction: Set the stage for your deep dive into food safety, understanding its significance in today's world.

  2. Overview of Foodborne Illnesses: Grasp the expanse and implications of foodborne diseases, from bacterial contamination to other pathogens.

  3. Hand Washing: Discover the science and techniques behind effective hand hygiene – a foundational aspect of food safety.

  4. Food Handling: Understand the intricacies of managing raw and cooked food items, ensuring they remain uncontaminated.

  5. Temperature Control: Dive into the importance of maintaining optimal temperatures, and the tools used to monitor them.

  6. Storing and Serving: Learn strategies to safely store ingredients and serve food, minimizing chances of spoilage or contamination.

  7. Dishwashing: A critical component in the kitchen, explore the best practices in cleaning dishes and utensils.

  8. Cleaning Practices (Facility Sanitation): Uncover the methods to maintain pristine kitchen environments, from daily cleaning schedules to deep cleaning routines.

  9. Employee Health/Cleanliness/Hygiene: Learn the importance of staff health and hygiene, and protocols to ensure they don’t become sources of contamination.

  10. Handling It All: Dishes, Knife Skills, and the Food Supply: An overarching lesson that combines various elements of the kitchen, from handling dishes to mastering knife skills.

  11. Hazard Analysis and Critical Control Point Planning: Delve into this systematic preventive approach to food safety, understanding its crucial checkpoints.

  12. Behind the Scenes: Setup and Relationships With the Health Department: Recognize the importance of compliance and building constructive relationships with health oversight agencies.

  13. Conclusion: Reflect on your journey, understanding the responsibilities and opportunities in ensuring food safety.

Real-Life Case Studies:

  • Analyze past outbreaks, understand their causes, and discuss measures to prevent recurrence.

  • Engage in practical exercises, such as crafting an effective hand washing protocol for a busy restaurant or devising a temperature monitoring schedule.

Who Should Enroll?

  • Culinary Professionals: Whether you're a chef, kitchen manager, or restaurateur, this course will sharpen your food safety skills.

  • Food Enthusiasts and Home Cooks: Enhance your understanding of food safety, ensuring the wellbeing of your loved ones.

  • Career Changers: If you're considering a switch to the food industry, this course offers a robust introduction to its safety aspects.

In conclusion, the importance of food safety transcends industries and borders. With the ever-present challenges of global supply chains, evolving pathogens, and heightened consumer awareness, there's an imperative need for professionals who not only understand but also champion food safety. Enroll now and position yourself at the forefront of this vital discipline, safeguarding communities one plate at a time.

  • Completely Online
  • Self-Paced
  • Printable Lessons
  • Full HD Video  
  • 6 Months to Complete
  • 24/7 Availability
  • Start Anytime
  • PC & Mac Compatible
  • Android & iOS Friendly
  • Accredited CEUs
Universal Class is an IACET Accredited Provider

Course Lessons

Lesson 1: Introduction

Although there will always be factors outside your control, by understanding the best practices in kitchen hygiene and sanitation, you can make sure your facility is as safe as possible. 12 Total Points
  • Lesson 1 Video
  • Lesson discussions: Kitchen Sanitation; Reasons for Taking this Course
  • Complete: Lesson 1 Assignment
  • Assessment: Lesson 1 : Introduction

Lesson 2: Overview of Foodborne Illnesses

It 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. 15 Total Points
  • Lesson 2 Video
  • Lesson discussions: Foodborne Illness
  • Complete: Lesson 2 Assignment
  • Assessment: Lesson 2 : Overview of Foodborne Illnesses

Lesson 3: Hand Washing

The Centers for Disease Control and Prevention (CDC) has stated that hand washing is the single most important way to prevent the spread of infection. It seems like common sense, right? 9 Total Points
  • Lesson 3 Video
  • Assessment: Lesson 3 : Hand washing

Lesson 4: Food Handling

The 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. 15 Total Points
  • Lesson 4 Video
  • Complete: Lesson 4 Assignment
  • Assessment: Lesson 4 : Food Handling

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. 9 Total Points
  • Lesson 5 Video
  • Assessment: Lesson 5 : Temperature Control

Lesson 6: Storing and Serving

Most 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. 10 Total Points
  • Lesson 6 Video
  • Assessment: Lesson 6 : Storing and serving

Lesson 7: Dishwashing

Washing 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. 10 Total Points
  • Lesson 7 Video
  • Assessment: Lesson 7 : Dishwashing

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. 10 Total Points
  • Lesson 8 Video
  • Assessment: Lesson 8 : Cleaning practices (Facility sanitation)

Lesson 9: Employee Health/Cleanliness/Hygiene

There 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, it can also create an environment where germs spread easily. 12 Total Points
  • Lesson 9 Video
  • Complete: Lesson 9 Assignment
  • Assessment: Lesson 9 : Employee health/cleanliness/hygiene

Lesson 10: Handling It All: Dishes, Knife Skills, and the Food Supply

Handling knives in the kitchen requires special care, both for health and safety reasons. Knives should always be kept sharp. 10 Total Points
  • Lesson 10 Video
  • Complete: Lesson 10 Assignment
  • Assessment: Lesson 10 : Handling it all: Dishes, Knife Skills and the Food Supply

Lesson 11: Hazard Analysis and Critical Control Point Planning

The food industry is continually working to improve safety and quality of products. One way facilities improve is through adopting a Hazard Analysis and Critical Control Points (HACCP) program. Additional lesson topics: Checklist 10 Total Points
  • Lesson 11 Video
  • Lesson discussions: Checklist
  • Assessment: Lesson 11 : Hazard Analysis and Critical Control Point Planning

Lesson 12: Behind the Scenes: Setup and Relationships With the Health Department

The 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. 10 Total Points
  • Lesson 12 Video
  • Assessment: Lesson 12 : Behind the scenes: Setup and relationships with the Health Department

Lesson 13: Conclusion

As 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. 75 Total Points
  • Lesson 13 Video
  • Lesson discussions: How would you rate this course?; Program Evaluation Follow-up Survey (End of Course); Course Comments
  • Assessment: Lesson 13 : Conclusion
  • Assessment: The Final Exam
Total Course Points

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.
  • Demonstrate mastery of lesson content at levels of 70% or higher.

Additional Course Information

Online CEU Certificate
  • Document Your Lifelong Learning Achievements
  • Earn an Official Certificate Documenting Course Hours and CEUs
  • Verify Your Certificate with a Unique Serial Number Online
  • View and Share Your Certificate Online or Download/Print as PDF
  • Display Your Certificate on Your Resume and Promote Your Achievements Using Social Media
Document Your CEUs on Your Resume
Course Title: Kitchen Sanitation 101
Course Number: 7550208
Languages: English - United States, Canada and other English speaking countries
Availability: This course is online and available in all 50 states including: California, Florida, Georgia, Illinois, New York, Pennsylvania, Ohio, and Texas.
Last Updated: April 2024
Course Type: Self-Paced, Online Class
CEU Value: 0.4 IACET CEUs (Continuing Education Units)
CE Accreditation: Universal Class, Inc. has been accredited as an Authorized Provider by the International Association for Continuing Education and Training (IACET).
Grading Policy: Earn a final grade of 70% or higher to receive an online/downloadable CEU Certification documenting CEUs earned.
Assessment Method: Lesson assignments and review exams
Course Fee: $120.00 U.S. dollars

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Student Testimonials

  • "Good job by the instructor. Will recommend class to others." -- Kelley C.
  • "What was most helpful was the overall flow of the lessons and material. This course was very helpful and knowledgeable." -- Phil H.
  • "The sections were laid out in good order and would be extremely helpful to anyone opening a restaurant from scratch or as a take over. I thought the assignments were helpful as it made me think in more depth about each lesson." -- Richard H.
  • "The instructor answered my emails quickly and was very helpful and available. Dish washing and temperature control were two very good lessons in this course. The charts were helpful as well." -- Joshua F.