Online Class: Kitchen Sanitation

Through engaging lessons and real-world scenarios, this course goes beyond teaching food safety standards, inspiring a shift in perception and practice. You'll emerge with both technical expertise and a community to support your commitment to transforming food safety practices on every level.
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$120.00 (with CEU Certificate)
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  • 13
    Lessons
  • 28
    Exams &
    Assignments
  • 320
    Students
    have taken this course
  • 4
    Hours
    average time
  • 0.4
    CEUs
 
 
 

Course Description

Imagine this: a single misstep in food safety-a contaminated ingredient, an unwashed hand-can ripple outward, impacting lives, reputations, and entire industries. The stakes are high, and the demand for knowledgeable, skilled guardians of our food supply has never been greater. This course is your gateway to becoming a trusted leader in food safety, arming you with the expertise to protect lives, inspire confidence, and transform how food is handled, served, and celebrated.

This isn't just another course; it's a transformational experience. From the first lesson, you'll feel a shift. You'll no longer see food safety as a set of rules but as a living, breathing practice that keeps kitchens thriving, businesses flourishing, and communities healthy. By the end of this journey, you won't just know how to meet safety standards-you'll understand the why behind them, empowering you to innovate, educate, and lead with confidence.

Why Choose This Course?
Because this is not about checking boxes. It's about reshaping how you approach every aspect of food handling and preparation. Whether you're a chef aspiring to open your dream restaurant, a food enthusiast looking to keep your family safe, or a career changer eyeing the food industry, this course is the definitive answer to your aspirations.

Our program dives deep into the real-world challenges you face:

  • How do you protect against invisible threats like E. coli and salmonella?
  • What's the secret to maintaining pristine kitchen conditions under pressure?
  • How can you set yourself apart in a world where trust in food safety is paramount?

We'll explore these questions and more, with real-life case studies, engaging discussions, and hands-on scenarios that bring every concept to life. You'll leave this course with not only technical knowledge but also the confidence to handle any food safety challenge.

Join a Community of Changemakers
When you enroll in this course, you're not just gaining knowledge; you're joining a movement. You'll connect with like-minded professionals, passionate home cooks, and industry leaders who share your commitment to raising the bar in food safety.

This is your moment to take charge-to be the reason someone enjoys a meal without fear, to be the leader who sets new standards, to be the guardian who protects lives and livelihoods.

Are you ready to take that step? Enroll now and become the hero our modern food system needs. Together, we'll transform the way the world thinks about food safety-one plate, one meal, one life at a time.

Courses Frequently Bought Together:
  • Completely Online
  • Self-Paced
  • Printable Lessons
  • Full HD Video  
  • 6 Months to Complete
  • 24/7 Availability
  • Start Anytime
  • PC & Mac Compatible
  • Android & iOS Friendly
  • Accredited CEUs
Universal Class is an IACET Accredited Provider
 
 

Course Lessons

Average Lesson Rating:
4.7 / 5 Stars (Average Rating)
"Extraordinarily Helpful"
(628 votes)

  • Lesson 1. Food Safety Begins Behind the Kitchen Doors

    Historical food safety incidents underscore kitchen sanitation's critical role in preventing illness and preserving trust in food systems. Adopting rigorous cleaning protocols, understanding bacteria dynamics, and fostering a safety-oriented culture are vital to sustaining reputational and financial stability for food establishments.

  • Lesson 2. From Farm to Fork: Preventing Contamination and Outbreaks

    Foodborne illnesses, often mistaken for the stomach flu, emerge from improper food handling and can lead to dire health outcomes globally. Strategies to prevent these illnesses include strict hygiene practices, safe cooking methods, and broader public health efforts involving communities and the food industry.

  • Lesson 3. Hand Hygiene: A Historical and Modern Perspective

    Historical hesitance in adopting hand hygiene underscored urgency for adaptability in public health, with lasting impacts from the works of Semmelweis and Pasteur. Today, bridging the compliance gap requires innovative educational and infrastructural approaches globally.

  • Lesson 4. Food Safety Fundamentals

    Ensuring food safety through thorough cleaning, strategic separation of ingredients, and accurate cooking temperatures is crucial in preventing foodborne diseases. By ingraining these practices, restaurants not only protect health but also nurture a culture of trust and culinary excellence.

  • Lesson 5. The Temperature Safety Matrix: Navigating the Essentials of Safe Food Preparation

    Foodborne pathogens thrive in the 'danger zone' between 40°F and 140°F, making precise temperature control crucial. Techniques like proper thermometer calibration help keep food out of this zone, reducing illness risk.

  • Lesson 6. From Shelf to Table: Mastering Safe Food Storage

    In bustling commercial kitchens, efficient food handling and storage are vital to maintain meal safety and quality, requiring meticulous attention to ingredient management. Identifying and discarding damaged cans prevent serious health risks such as botulism, ensuring a secure culinary environment.

  • Lesson 7. The Dishwashing Dilemma: Mastering Hygiene and Efficiency

    The evolution of dishwashing technology has revolutionized modern hygiene practices, integrating energy-efficient machines and UV sanitizing methods for optimal cleanliness. Adhering to proper methods, from using PPE to performing routine audits, ensures the highest standards in every kitchen.

  • Lesson 8. Essential Hygiene Protocols in Restaurants

    Prioritizing cleanliness transforms a dining establishment into a welcoming sanctuary, impacting customer perception and business reputation. Effective staff training, attention to hygiene in both the kitchen and dining areas, and strategic pest control are fundamental elements for maintaining these standards.

  • Lesson 9. Sanitation Symphony: Elevating Dining through Cleanliness

    The neglected topic of nail hygiene holds paramount importance in preventing foodborne illnesses, making short, clean nails essential. Training programs that emphasize hand and nail care highlight the meticulous standards needed to maintain an impeccable culinary environment.

  • Lesson 10. Precise Cuts, Safe Kitchens

    Harnessing digital advancements like blockchain for food traceability and IoT devices for real-time monitoring reflects the modern approach to food safety. These tools reduce human error and ensure food freshness, enhancing both operational oversight and consumer trust.

  • Lesson 11. From Space to the Kitchen: The Impact of HACCP in Food Safety

    HACCP's transformative power lies in its ability to turn reactive food safety practices into proactive improvements by analyzing potential hazards before issues arise. From temperature monitoring to record-keeping, the program's principles inspire a commitment to continuous quality improvement in food service.

  • Lesson 12. Strategic Engagements with Health Professionals

    Partnering with design experts ensures a compliant and innovative kitchen design by merging creative ideas with local regulations, as illustrated by a coastal café implementing eco-friendly equipment to align with both regulations and customer values.

  • Lesson 13. Building a Culture of Safety in the Kitchen

    Meticulous attention to food safety, from handwashing to sanitation protocols, acts as a barrier against contamination in the bustling kitchen environment. By fostering a collaborative and continuous learning culture, food safety transforms from mere compliance to a collective mission.
 

Learning Outcomes

By successfully completing this course, students will be able to:
  • Demonstrate proper kitchen sanitation practices to reduce the risk of foodborne illnesses by maintaining hygiene standards in food handling and facility cleaning.
  • Identify and implement best practices for preventing cross-contamination and ensuring safe food storage, including adherence to the 'first in, first out' (FIFO) rotation method.
  • Define common foodborne pathogens and explain their modes of transmission to enhance personal and community food safety strategies.
  • Demonstrate proper food handling and hygiene techniques to effectively prevent contamination and reduce the risk of foodborne illnesses.
  • Demonstrate effective handwashing techniques with a focus on duration, soap application, and thorough drying to prevent the transmission of pathogens.
  • Recognize the historical significance of hand hygiene practices and correlate advancements in public health with changes in handwashing protocols.
  • Demonstrate proper cleaning techniques for preventing contamination in a commercial kitchen setting.
  • Identify methods to prevent cross-contamination through effective food separation and storage strategies in a restaurant environment.
  • Demonstrate proper techniques for evaluating and maintaining food temperatures to prevent foodborne illnesses by applying knowledge of the temperature danger zone and thermometer calibration methods.
  • Identify effective practices for handling and preparing eggs, meat, and poultry safely, ensuring appropriate internal temperatures and minimizing risk of contamination through diligent kitchen protocols.
  • Demonstrate the ability to identify and discard dented or bulging canned goods to ensure food safety and prevent the risk of botulism.
  • Organize food storage areas in commercial kitchens by implementing first in, first out (FIFO) practices and ensuring proper temperature compliance for refrigerated items.
  • Describe the three main phases in the manual dishwashing process and explain their importance for maintaining hygiene in commercial kitchens.
  • Demonstrate mastery of lesson content at levels of 70% or higher.
 

Additional Course Information

Online CEU Certificate
  • Document Your Lifelong Learning Achievements
  • Earn an Official Certificate Documenting Course Hours and CEUs
  • Verify Your Certificate with a Unique Serial Number Online
  • View and Share Your Certificate Online or Download/Print as PDF
  • Display Your Certificate on Your Resume and Promote Your Achievements Using Social Media
Document Your CEUs on Your Resume
 
Course Title: Kitchen Sanitation
Course Number: 7550208
Lessons Rating: 4.7 / 5 Stars (628 votes)
Languages: English - United States, Canada and other English speaking countries
Availability: This course is fully available online in all 50 states, including California, Texas, Florida, New York, Pennsylvania, Illinois, Ohio, and Georgia. It’s also offered in major English-speaking countries, such as the United Kingdom, Canada, Australia, and Ireland.
Last Updated: April 2024
CEU Value: 0.4 IACET CEUs (Continuing Education Units)
CE Accreditation: Universal Class, Inc. has been accredited as an Authorized Provider by the International Association for Continuing Education and Training (IACET).
Grading Policy: Earn a final grade of 70% or higher to receive an online/downloadable CEU Certification documenting CEUs earned.
Course Type: Self-Paced, Online Classes
Assessment Method: Lesson assignments and review exams
Proctor: UniversalClass Instructional Team
Syllabus: View Syllabus
Course Fee: $120.00 U.S. dollars

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Student Testimonials

  • "Good job by the instructor. Will recommend class to others." -- Kelley C.
  • "What was most helpful was the overall flow of the lessons and material. This course was very helpful and knowledgeable." -- Phil H.
  • "The sections were laid out in good order and would be extremely helpful to anyone opening a restaurant from scratch or as a take over. I thought the assignments were helpful as it made me think in more depth about each lesson." -- Richard H.
  • "The instructor answered my emails quickly and was very helpful and available. Dish washing and temperature control were two very good lessons in this course. The charts were helpful as well." -- Joshua F.

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