Module Description and Objectives:

Students explore the fundamentals of food safety and environmental sanitation. In this session, they will identify the types of food contamination, the importance of personal hygiene, workplace cleanliness, and the issues of cross-contamination. This module is a basic course required for all kitchen and food and beverage staff and a prerequisite to other Food Safety courses and all culinary courses.

Module Learning Outcomes:

Upon satisfactory completion of this module, a participant should have the ability to:

  1. Define food safety and state 2 reasons why food safety is important.
  2. Explain the importance of employee health and the symptoms and illnesses that should be reported to the person in charge (PIC)
  3. Explain the importance of personal hygiene in the prevention of food contamination and foodborne illness.
  4. Identify the types of food contamination and their sources.
  5. Explain the temperature danger zone and give examples of time temperature control for safety foods (TCS).
  6. Explain cross contamination and its prevention from food receipt to service.
  7. Explain and apply how to properly store food, equipment and supplies to prevent contamination.
  8.  Describe and demonstrate the proper methods for the cleaning and sanitizing of food service equipment and utensils (includes food testing thermometer, beverage dispensers i.e. coffee and tea)
  9. Discuss the importance of maintaining the physical plant in clean condition.

Prior Learning/Prerequisites:

None

Program Duration & Capacity:

One (1) session of 5 hours. Capacity of 25 participants

Target Group:

Food Handlers: Restaurants, Hotels, Catering

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