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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 . . .
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|Section 1: Let's get cooking!|
This course will help you to identify the causes of food-borne illnesses.
Interesting facts about food safety and sanitation.
|Section 2: Direct Contamination|
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.
The best way to prevent bacterial intoxications and infections is to attack the factors bacteria need to survive and multiply.
Learn about the food-borne illness crisis in the kitchen.
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.
The most common fungi are molds and yeasts. Some are edible while others can cause serious illness or death is consumed.
Chemical contamination is usually inadvertent and invisible, making it extremely difficult to detect.
|Section 3: Physical Contamination|
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.
|Section 4: HAACP- What is the flow of food?|
The HACCP system, which is science based and systematic, identifies specific hazards and measures for their control to ensure the safety of food.
|Section 5: The Safe Worker|
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.
|Section 6: Resources|
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.
Proper Hand Washing
|Quiz 1||5 questions|
Sample questions for discussion.
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.