Online Class: Kitchen Sanitation

Name: Kitchen Sanitation
Price: 95.00 USD

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
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$120.00 (with CEU Certificate)

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13

Lessons
28

Exams &
Assignments
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:

Restaurant Management Mastery

The Professional Waiter: Learn Elite Table Service

Bartending and Mixology 101

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:

"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. 23 Total Points

Lesson 1 Video
Lesson discussions: Kitchen Sanitation; Reasons for Taking this Course
Complete Assignment: An Introduction
Assessment: Lesson 1 : Introduction
Assessment: Lesson 1 Review Exam

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. 20 Total Points

Lesson 2 Video
Lesson discussions: Foodborne Illness
Assessment: Lesson 2 : Overview of Foodborne Illnesses
Assessment: Lesson 2 Review Exam

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. 29 Total Points

Lesson 3 Video
Assessment: Lesson 3 : Hand washing
Assessment: Lesson 3 Review Exam

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. 30 Total Points

Lesson 4 Video
Assessment: Lesson 4 : Food Handling
Assessment: Lesson 4 Review Exam

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. 29 Total Points

Lesson 5 Video
Assessment: Lesson 5 : Temperature Control
Assessment: Lesson 5 Review Exam

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. 25 Total Points

Lesson 6 Video
Assessment: Lesson 6 : Storing and serving
Assessment: Lesson 6 Review Exam

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. 30 Total Points

Lesson 7 Video
Assessment: Lesson 7 : Dishwashing
Assessment: Lesson 7 Review Exam

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. 26 Total Points

Lesson 8 Video
Assessment: Lesson 8 : Cleaning practices (Facility sanitation)
Assessment: Lesson 8 Review Exam

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. 24 Total Points

Lesson 9 Video
Assessment: Lesson 9 : Employee health/cleanliness/hygiene
Assessment: Lesson 9 Review Exam

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. 27 Total Points

Lesson 10 Video
Assessment: Lesson 10 : Handling it all: Dishes, Knife Skills and the Food Supply
Assessment: Lesson 10 Review Exam

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. 28 Total Points

Lesson 11 Video
Lesson discussions: Checklist
Assessment: Lesson 11 : Hazard Analysis and Critical Control Point Planning
Assessment: Lesson 11 Review Exam

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. 21 Total Points

Lesson 12 Video
Assessment: Lesson 12 : Behind the scenes: Setup and relationships with the Health Department
Assessment: Lesson 12 Review Exam

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. 94 Total Points

Lesson 13 Video
Lesson discussions: How would you rate this course?; Program Evaluation Follow-up Survey (End of Course); Course Comments
Assessment: Lesson 13 : Conclusion
Assessment: The Final Exam
Assessment: Lesson 13 Review Exam

406

Total Course Points

Learning Outcomes

By successfully completing this course, students will be able to:

Describe foodborne illnesses.
Summarize the importance of hand washing.
Describe proper food handling techniques.
Summarize temperature control for varying food types.
Describe proper techniques for storing and serving.
Summarize proper techniques for dishwashing.
Describe cleaning practices (facility sanitation).
Summarize employee health/cleanliness/hygiene.
Define hazard analysis and critical control point planning.
Demonstrate mastery of lesson content at levels of 70% or higher.

Additional Course Information

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

Course Title: Kitchen Sanitation

Course Number: 7550208

Lessons Rating: 4.65 / 5 Stars (628 votes)

Languages: English - United States, Canada and other English speaking countries

Category:

UniversalClass.com > Arts, Crafts & Hobbies > Cooking and Baking

Availability: This course is offered online and is accessible in every state across the U.S., including California, Texas, Florida, New York, Pennsylvania, Illinois, Ohio, and Georgia. Learners in English-speaking countries like Canada, Australia, the United Kingdom, and South Africa can also enroll.

Last Updated: April 2024

Course Type: Self-Paced, Online Class

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.

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.