COURSE DESCRIPTION
This food safety short course is a training program designed to educate food handlers and managers about food safety practices. The course covers topics such as personal hygiene, food storage, food preparation, and cleaning and sanitation.
Food safety is crucial in the food industry, as it can directly affect the health of consumers. A food safety course helps to ensure that food handlers and managers understand the risks associated with foodborne illnesses and how to prevent them. It also helps to ensure that food businesses comply with food safety regulations and avoid potential legal and financial consequences.
There are several benefits of attending a food safety course. Firstly, it helps food handlers and managers to understand the importance of food safety and how to maintain it. Secondly, it helps to reduce the risk of foodborne illnesses, which can be harmful to consumers and damaging to businesses. Lastly, it can improve the reputation of a food business by demonstrating its commitment to food safety.
Course Features
- Lectures 6
- Quizzes 0
- Duration 60 hours
- Skill level All levels
- Language English
- Students 32
- Assessments Self
Curriculum
- 4 Sections
- 6 Lessons
- 10 Weeks
- Module 1: Kitchen Design and LayoutIn this module, the learners will understand standard handling of food and beverages in an environment that is conducive through good kitchen design and layouts.2
- Module 2: Food Handling in Food Service OperationsOn successful completion of this module, you will be able to: Explain the five steps to food safety. Define the causes and growth of bacteria and infections. Explain how to maintain temperature control and temperature checks. Describe what is meant by food contamination. Explain proper food handling priorities. Describe the food preparation procedures. List the six basic hygiene practices for food handlers. Describe food disposal practices.1
- Module 3: Accidents in Food Service OperationsOn successful completion of this module, you will be able to: List the different types of restaurant workforce injuries and accidents. Explain what is meant by knife safety. Define the other types of injuries associated with restaurant departments. Explain the main fire fighting principles. Describe the different types of fire fighting facilities and equipment. Define the basic tasks involved in first aid. Describe the steps involved in the Heimlich maneuver.2
- Module 4: Course AssessmentLearning Outcomes You will be assessed on the following learning outcomes: - Define the features of a well-planned kitchen. - Define personal hygiene. - Explain health management and health conditions. - Explain the five steps to food safety. - Describe what is meant by food contamination. - Explain proper food handling priorities. - Describe the food preparation procedures..1
