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Kitchen Sanitation 101


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  • 13
    Lessons
  • 19
    Exams &
    Assignments
  • 5
    Hours
    average time
  • 0.5
    CEUs
 
 
 

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.
 

  • Completely Online
  • Self-Paced
  • 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
  • Take Poll: Kitchen Sanitation
  • Complete: Lesson 1 Assignment
  • Complete Exam: 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
  • Take Poll: Foodborne Illness
  • Complete: Lesson 2 Assignment
  • Complete Exam: 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
  • Complete Exam: 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
  • Complete: Lesson 4 Assignment
  • Complete Exam: 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
  • Complete Exam: 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
  • Complete Exam: 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
  • Complete Exam: 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
  • Complete Exam: 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
  • Review Article: Employee Hygiene
  • Complete: Lesson 9 Assignment
  • Complete Exam: 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
  • Complete: Lesson 10 Assignment
  • Complete Exam: 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. 10 Total Points
  • Review Article: Checklist
  • Take Poll: Checklist
  • Complete Exam: 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
  • Complete Exam: 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
  • Take Poll: How would you rate this course?
  • Take Survey: Program Evaluation Follow-up Survey (End of Course)
  • Complete Exam: Lesson 13 : Conclusion
  • Complete: The Final Exam
207
Total Course Points
 

Learning Outcomes

By successfully completing this course, students will be able to:
  • Describe foodborne illnesses.
  • Know the importance of hand washing.
  • Describe proper food handling techniques.
  • Know temperature control for varying food types.
  • Describe proper techniques for storing and serving.
  • Know proper techniques for dishwashing.
  • Describe cleaning practices (facility sanitation).
  • Know employee health/cleanliness/hygiene.
  • Define hazard analysis and critical control point planning, and
  • 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
Category:
Course Type: General Education (Self-Paced, Online Class)
CEU Value: 0.5 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
Syllabus: View Syllabus
Duration: Continuous: Enroll anytime!
Course Fee: $70.00 (no CEU Certification) || with Online CEU Certification: $95.00

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Student Testimonials

  • "Good job by the instructor. Will recommend class to others." -- Kelley C.
  • "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.
  • "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.
  • "What was most helpful was the overall flow of the lessons and material. This course was very helpful and knowledgeable." -- Phil H.

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