How to Prevent Food Poisoning using The Food Safety Pillars
4.3 (64 ratings)
Course Ratings are calculated from individual students’ ratings and a variety of other signals, like age of rating and reliability, to ensure that they reflect course quality fairly and accurately.
236 students enrolled

How to Prevent Food Poisoning using The Food Safety Pillars

Build a Food Safety Culture that will allow you to create a sustainable food safety system in your kitchen
4.3 (64 ratings)
Course Ratings are calculated from individual students’ ratings and a variety of other signals, like age of rating and reliability, to ensure that they reflect course quality fairly and accurately.
236 students enrolled
Created by Adrian Carter
Last updated 8/2019
English
English [Auto]
Current price: $51.99 Original price: $74.99 Discount: 31% off
5 hours left at this price!
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This course includes
  • 2 hours on-demand video
  • 9 downloadable resources
  • Full lifetime access
  • Access on mobile and TV
  • Certificate of Completion
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What you'll learn
  • Implement the correct cleaning and sanitising procedures
  • Identify the critical, major and minor risks in the kitchen
  • Develop cleaning schedules
  • Ensure good personal hygiene
  • Store foods safely, free of potential contamination
  • Understand why foods need to be kept at certain temperatures
  • Handle food preparation correctly. Free of food poisoning risks
  • Certificate of Completion supporting your food safety training
Requirements
  • There are no pre-requisites, however you should be in the food industry in order for this course to be applicable.
Description

(NEW UPDATES : include an additional +1hour of lectures and topics)

This course will introduce you to the basic principles of Hygiene and Food Safety. You will learn how to develop the fundamental aspects of a food safety system by ensuring that Awareness, Understanding and Implementation take place in the correct order so that a solid foundation for safe food can be built. 

In this course you will learn:

  • Why food safety is important

  • Understand food poisoning and how foods can get contaminated

  • Bacteria, and the most common food poisoning micro-organisms

Prevent food poisoning by using the food safety pillars: 

  • How to clean and sanitise correctly 

  • The importance of hand washing and personal hygiene 

  • How to store foods in a fridge safety as well as the correct way to keep dry foods.

  • The importance of temperature control in food safety 

  • How to handle food in your kitchen by avoiding cross-contamination, defrosting, cooling and reheating of foods.

If food safety is not being monitored, there can be no management.

Finally this course will help you monitor important food safety areas so that you can manage your food safety with peace of mind.


Who this course is for:
  • Anyone in the food industry, or those interested in making safe food at home
Course content
Expand all 19 lectures 02:01:38
+ Why Food Safety is Important
1 lecture 03:21

In this introduction lecture, I will introduce you to food safety and the principles of the food safety pillars. I will also discuss why food safety is so important in the kitchen.

Preview 03:21
+ Understanding Food Poisoning
1 lecture 06:01

Food poisoning can be defined as an illness caused by consuming food or drink that has been contaminated, causing nausea, vomiting or diarrhoea.

There are a number of risks of food poisoning, which can come from a number of sources. We will discuss:

  • Possible causes of food poisoning,

  • Symptoms

  • How common food poisoning is.

  • The role of water in food safety.

Preview 06:01
+ Bacteria
2 lectures 19:41

Bacteria are single-celled microorganisms which can exist either as independent (free-living) organisms or as parasites (dependent upon another organism for life). They are about 0.5 to 2 micrometres in size. This means we can only see bacterial cells through the microscope.

In this lecture we will discuss:

  • Defining what bacteria are.

  • Where we find bacteria.

  • What bacteria need to survive

In understating what bacteria are, where the live and how they grow, we can begin to understand how to prevent them from growing and causing food poisoning.

Understanding Bacteria
06:46

The first types of bacteria involved with food are known as food spoilage bacteria and the second is known as food poisoning or pathogenic bacteria.

Within this broad category, there are specific bacteria that we are concerned with in the kitchen environment. This applies to both the home kitchen and a production kitchen such as restaurants, hotels and food service.


These include :

  • E.coli

  • Staphylococcus aureus

  • Salmonella

  • Listeria monocytogenes

  • Clostridium

  • Campylobacter

  • Food viruses

  • Cyclospora

Common Food Poisoning Micro-organisms
12:55
+ How Food Can Get Contaminated
1 lecture 04:47

It takes several steps to get food from farm to fork. We call these steps, “The food production chain”. Contamination can occur at any point along this chain. Production, processing, distribution and preparation.

In this lecture we will talk about how contamination can happen.

How Food Gets Contaminated
04:47
+ Food Poisoning & Bacteria Quiz
0 lectures 00:00

This quiz will test your knowledge on food poisoning and the microorganisms that cause this illness.

Food poisoning and bacteria quiz
18 questions
+ The Food Safety Pillars
11 lectures 01:11:49

The food safety pillars are the key elements in preventing food poisoning in the kitchen environment. Without these pillars, no foundation for safe food can be built.

This is lecture we will discuss: 

  • The Cleaning pillar

    • Dishwasher

    • Scullery

    • Clean-as-you-go

    • Deep cleaning


The Food Safety Pillars Introduction
07:08

This lecture shows you how to use the commercial dishwasher.

Preview 01:29

Cleaning pots and pans correctly is just as important in food safety as hand washing and should follow a consistent method that ensure that items are cleaned correctly and eliminates the growth of bacteria.

In this lecture we will show you why cleaning in this section is so important. And we will talk about the special focus on cutting boards.

The Manual Scullery & Cutting Board Cleaning
04:34

This lecture will show you how to clean and sanitise cutting boards correctly.

Preview 01:59

This is an important part of food safety that helps in the prevention of cross-contamination during the preparation of food. With the previous topics discussed in the cleaning pillar, we addressed starting with clean equipment. The principle in clean as you go, is to keep tables, knives and direct contact equipment clean and free of germs.

In this lecture you will learn about :

  • Clean-as-you-go.

  • What and when to clean.

  • Why a cleaning schedule in important.

Clean-as-you-go & Deep cleaning
04:18

In this lecture you will learn how to implement cleaning and sanitising correctly.

Preview 00:57

One of the biggest causes of food poisoning in the kitchen and at home are hands that are contaminated with harmful bacteria.

In this lecture we talk about the importance of:

  • Hand washing

  • Personal hygiene

  • The use of gloves in the kitchen

Personal Hygiene Pillar
11:28

This lecture will show you how to wash your hands correctly.

Preview 01:02

In this lecture we discuss how to store foods safely, meaning:

  • Storing foods in a way that prevents contamination.

  • Cold food storage

  • Dry food storage

  • Egg food safety

  • The use of cardboard boxes.

08 Food Storage Pillar
15:35

Temperature control in the kitchen forms part of the food safety pillars which is critical in ensuring the prevention of bacterial growth and overall quality of foods.

Temperature control ensures that foods that are meant to be served hot are kept at the required temperature and foods meant to be served cold are not left out at dangerous temperatures.

In this lecture you will learn about:

  • Temperatures for hot and cold food

  • Fridge/Freezer temperatures

  • The danger zone

  • Keeping temperature records

  • Using food thermometers

  • How to freeze and defrost (thaw) foods safely.

09 TEMPERATURE CONTROL PILLAR
09:15

How food is handled during storage and preparation is the fifth and final pillar of food safety . Food Handling carries the greatest risk when dealing with cross-contamination.

This is where, colour-coding, food preparation separation and negligence come into play.

In this lecture you will learn about:

  • Why colour-coding is important

  • The basic colour-code

  • How to safely accept delivered foods

  • The 3-step receiving procedure

  • Acceptable delivery temperatures

  • How to safely sanitise fruit and vegetables

  • How to cool down foods safely

  • How to defrost (thaw) foods correctly

  • Reheating foods and what to do with leftovers.

10 FOOD HANDLING PILLAR
14:04
+ Food Safety Pillars Quiz
0 lectures 00:00

This quiz will test your understanding of the clean and sanitising pillar.

Cleaning & Sanitising Test
5 questions

This quiz will test your knowledge on deep cleaning and checklist implementation.

Deep Cleaning Test
5 questions

This quiz will test your knowledge on hand washing and personal hygiene. 

Personal Hygiene Test
5 questions

This quiz will test your knowledge on the safest way to store food. 

Food Storage Test
5 questions

This quiz will test your understanding of what temperatures food should be kept at, how to safely cook, cool and defrost foods. 

Temperature Control Test
5 questions

This quiz will test your understanding of how to handle food safely. 

Food Handling Test
5 questions
+ SUMMARY OF THE COURSE
1 lecture 01:54

Each piece of the food safety puzzle has now been put into place.

We understand why food safety is important and have a good idea of what food poisoning is. We also gave you a few examples of how contamination can happen through the food production chain.

13 SUMMARY
01:54
+ PRACTICAL APPLICATIONS
2 lectures 14:05

Certificates and checklists in a kitchen help you comply with the law and help you manage the operations of the kitchen.

These checklists are designed to prove due diligence in food safety of the kitchen.

Food laws require that you prove that you were not negligent in causing food poisoning, and not the other way round, the consumer does not need to prove that you made them sick.


Checklists include:

  • Certificates of compliance

  • Cleaning certificates for the extraction canopy

  • First aid kits and inventory lists

  • Oil monitoring kits and checklists

  • Chemical and food safety training*

  • A thermometer and temperature records

  • Receiving / Delivery records

  • Pest Control certificates and service reports

  • Cleaning schedules, procedures and checklists

  • Chemical dispenser reports & MSDS


12 FOOD SAFETY CHECKLISTS
07:59

Before any food safety system can be implemented, you have to start with the basics of food safety. This means awareness, understanding and then implementation. We also need the commitment of yourself, the owner and/or senior mangers.

In this final lecture I will take you through each step involved in preventing food poisoning by using the food safety pillars.

Implementing a food safety system may not be easy, but following these steps are guaranteed to produce results.

HOW TO IMPLEMENT A FOOD SAFETY SYSTEM IN YOUR KITCHEN
06:06