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.
- 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
Learning Outcomes
- 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.
Assessment Guide
Assessment | Points |
---|---|
An Introduction | 1 points |
Lesson 1 : Introduction | 10 points |
Lesson 1 Review Exam | 12 points |
Lesson 2 : Overview of Foodborne Illnesses | 10 points |
Lesson 2 Review Exam | 10 points |
Lesson 3 : Hand washing | 9 points |
Lesson 3 Review Exam | 20 points |
Lesson 4 : Food Handling | 10 points |
Lesson 4 Review Exam | 20 points |
Lesson 5 : Temperature Control | 9 points |
Lesson 5 Review Exam | 20 points |
Lesson 6 : Storing and serving | 10 points |
Lesson 6 Review Exam | 15 points |
Lesson 7 : Dishwashing | 10 points |
Lesson 7 Review Exam | 20 points |
Lesson 8 : Cleaning practices (Facility sanitation) | 10 points |
Lesson 8 Review Exam | 16 points |
Lesson 9 : Employee health/cleanliness/hygiene | 10 points |
Lesson 9 Review Exam | 14 points |
Lesson 10 : Handling it all: Dishes, Knife Skills and the Food Supply | 9 points |
Lesson 10 Review Exam | 18 points |
Lesson 11 : Hazard Analysis and Critical Control Point Planning | 10 points |
Lesson 11 Review Exam | 18 points |
Lesson 12 : Behind the scenes: Setup and relationships with the Health Department | 10 points |
Lesson 12 Review Exam | 11 points |
Lesson 13 : Conclusion | 10 points |
The Final Exam | 65 points |
Lesson 13 Review Exam | 19 points |