Fun food safety and sanitation course
4.2 (10 ratings)
Instead of using a simple lifetime average, Udemy calculates a course's star rating by considering a number of different factors such as the number of ratings, the age of ratings, and the likelihood of fraudulent ratings.
581 students enrolled
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Fun food safety and sanitation course

The food safety course will help prepare you for safely working in a kitchen and food handler tests like Servesafe.
4.2 (10 ratings)
Instead of using a simple lifetime average, Udemy calculates a course's star rating by considering a number of different factors such as the number of ratings, the age of ratings, and the likelihood of fraudulent ratings.
581 students enrolled
Created by Ali Dinhofer
Last updated 11/2016
English
Current price: $10 Original price: $40 Discount: 75% off
5 hours left at this price!
30-Day Money-Back Guarantee
Includes:
  • 1 hour on-demand video
  • 1 Article
  • 13 Supplemental Resources
  • Full lifetime access
  • Access on mobile and TV
  • Certificate of Completion
What Will I Learn?
  • Identify and reduce the causes of food-borne illnesses
  • Learn to handle food in a safe manner
  • Understand the HAACP System flow of food
  • Take actions to create and maintain a safe and sanitary working environment
View Curriculum
Requirements
  • Check state and local regulatory information and your organization’s policies to determine your training and certification needs.
  • A paper and pen is needed for note taking.
Description

Welcome to food safety and sanitation. In this fun and animated course you will learn about food borne illness, how to prevent it and how to train employees in food sanitation. It is imperative that everyone in your organization from the owner, to the manager to all your employees learn the basic food safety practices for preparing and serving food. Do not assume people understand these rules or how to apply them. It is your job to protect customer health, improve employee performance and preserve your business reputation. Most people like myself learn these essential food safety practices in culinary school but some do not. It is your job to understand, identify and create a culture of food safety.

The concepts covered:

•   The Importance of Food Safety

•   HACCP (Hazard Analysis and Critical Control Points)

•   Receiving and Storing Food

•   Time and Temperature Control

•   Preventing Cross-Contamination

•   Safe Food Preparation

•   Methods of Thawing, Cooking, Cooling and Reheating Food

•   Cleaning and Sanitizing

•   Good Personal Hygiene

•   Food Safety Regulations

•   And much, much more . . .

Who is the target audience?
  • This food safety and sanitation course is designed to create a safe environment for your customers, your fellow employees and yourself.
  • Many city, county or state regulations require you to pass an exam accredited under the Conference for Food Protection (CFP) Food Protection Manager Certification Program Standards.
Compare to Other Safety & First Aid Courses
Curriculum For This Course
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Let's get cooking!
2 Lectures 02:35

This course will help you to identify the causes of food-borne illnesses.

Preview 01:30

Interesting facts about food safety and sanitation.

Preview 01:05
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Direct Contamination
6 Lectures 22:17

Several microorganisms, primarily bacteria, parasites, viruses and fungi can cause biologically based food-borne illnesses. By understanding how these organisms live and produce, you can better understand how to protect food from them.

Biological Contamination
05:09

The best way to prevent bacterial intoxications and infections is to attack the factors bacteria need to survive and multiply. 

Preventing Bacterial Intoxications and Infections
04:28

Learn about the food-borne illness crisis in the kitchen.

Preventing Bacterial Intoxications and Infections Part 2
02:53

The symptoms and severity of food poisoning vary, depending on which virus has contaminated the food. Parasites are organisms that derive nourishment and protection from other living organisms known as hosts. In the United States, the most common food borne parasites are protozoa, roundworms, and tapeworms.

Parasites and Viruses
04:40

The most common fungi are molds and yeasts. Some are edible while others can cause serious illness or death is consumed.

Fungi
01:59

Chemical contamination is usually inadvertent and invisible, making it extremely difficult to detect.

Chemical Contaminants
03:08
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Physical Contamination
1 Lecture 11:06

Cross-contamination is the physical movement or transfer of harmful elements from one person, object or place to another. Preventing cross-contamination is a major factor in preventing food-borne illnesses. In this lecture you will learn how to identify and prevent cross-contamination.

Preview 11:06
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HAACP- What is the flow of food?
1 Lecture 04:21

The HACCP system, which is science based and systematic, identifies specific hazards and measures for their control to ensure the safety of food.

HAACP
04:21
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The Safe Worker
1 Lecture 02:48

The best way to prevent work related injuries and mistakes is proper training, good work habits and careful supervision. To ensure your safety and that of your co-workers, identify and observe the rules and guidelines of the establishment.

The Safe Worker
02:48
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Resources
3 Lectures 02:16

It is imperative foods are cooked to a safe minimum internal cooking temperature by testing the food with a properly calibrated food thermometer to make sure this temperature is reached. Ensuring foods reach this safe, minimum internal temperature is the only reliable way to ensure safety and to determine the doneness of cooked meats, poultry, egg dishes and leftovers.





Recommended Internal Cooking Temperatures
01:13

Proper Hand Washing
00:53

Sources
00:10

Sample questions for discussion.

Quiz on Food Safety & Sanitation
5 questions
About the Instructor
Ali Dinhofer
4.2 Average rating
10 Reviews
581 Students
1 Course
Researcher and Teacher

After not finding the curriculum that was fun and retainable, I've decided to create my own courses on Udemy. After teaching K-12th grade for a decade, I followed my dreams and attended culinary school.

My skills range from developing ideas, research, data analysis, utilizing technology, as well as culinary arts. I’m also an enthusiastic teacher. Peers have applauded my outstanding eye for detail, fun personality, creative flair and unflagging determination to achieve results in fast paced environments.