Online Class: Kitchen Sanitation 101

This course will explain the best ways to prevent foodborne illness, including hand washing techniques, dishwashing practices, facility cleaning, best practices for storage, food handling, temperature monitoring, pest prevention, and managing relationships with the health department.

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13

Lessons
19

Exams &
Assignments
4

Hours
average time
0.4

CEUs

Course Description

Nearly every few weeks, a new story seems to hit the headlines about foodborne illnesses. Salmonella in peanuts. E. coli in fruit juice. Mad cow in hamburgers. Every year, thousands of people become seriously ill from foodborne illnesses, and some even die. A single outbreak of salmonella in peanut butter in 2008-09 forced the largest food recall in U.S. history, sickened more than 600 people, killed 9, and caused parents everywhere to question the safety of a childhood staple, the peanut butter and jelly sandwich. Add to this the stories of sick cattle being processed for food in meat packing plants, and it is easy to see how fragile our food supply system can be.

This online course will explain why and how bacteria transfers from one place to another, multiplies, and makes people sick. We'll also explain the best ways to prevent foodborne illness, including hand washing techniques, dishwashing practices, facility cleaning, best practices for storage, food handling, temperature monitoring, pest prevention, and managing relationships with the health department. Also, if you ever plan on designing or managing your own restaurant, this training module offers some helpful suggestions about kitchen design and planning.

Courses Frequently Bought Together:

Restaurant Management 101

Cooking and Baking 101

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

Lesson 1: Introduction

Although there will always be factors outside your control, by understanding the best practices in kitchen hygiene and sanitation, you can make sure your facility is as safe as possible. 12 Total Points

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

Lesson 2: Overview of Foodborne Illnesses

It happens all the time. You enjoy a pleasant meal in what seems like a nice restaurant. You start out feeling just fine, but over the course of a few minutes or a few hours, you find yourself feeling worse and worse. 15 Total Points

Lesson 2 Video
Lesson discussions: Foodborne Illness
Complete: Lesson 2 Assignment
Assessment: Lesson 2 : Overview of Foodborne Illnesses

Lesson 3: Hand Washing

The Centers for Disease Control and Prevention (CDC) has stated that hand washing is the single most important way to prevent the spread of infection. It seems like common sense, right? 9 Total Points

Lesson 3 Video
Assessment: Lesson 3 : Hand washing

Lesson 4: Food Handling

The basic rules of food handling are simple: Clean, separate, and cook. If you just focus on those three principles, your kitchen will be a safe and healthy one. 15 Total Points

Lesson 4 Video
Complete: Lesson 4 Assignment
Assessment: Lesson 4 : Food Handling

Lesson 5: Temperature Control

As discussed in Lesson 2, most harmful foodborne illnesses thrive at mid-range temperatures,and many can be killed at high temps. Be sure all foods are cooked to proper internal temperatures. 9 Total Points

Lesson 5 Video
Assessment: Lesson 5 : Temperature Control

Lesson 6: Storing and Serving

Most restaurants do not can or preserve their own food, but they do use a lot of canned items. So what happens when you find a dented can? Food is expensive, especially the super-sized cans of foods used in commercial kitchens. 10 Total Points

Lesson 6 Video
Assessment: Lesson 6 : Storing and serving

Lesson 7: Dishwashing

Washing dishes seems like pretty much of a no-brainer. You do it all the time at home -- rinse the dishes, wash the dishes, dry the dishes, put the dishes away. 10 Total Points

Lesson 7 Video
Assessment: Lesson 7 : Dishwashing

Lesson 8: Cleaning Practices (Facility Sanitation)

There are two major parts to keeping your facility clean: the kitchen and the dining room area. Both are extremely important to the health, sanitation, and reputation of your business. 10 Total Points

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

Lesson 9: Employee Health/Cleanliness/Hygiene

There are some basic principles of health and hygiene that anyone in a restaurant operation should adhere to. Not only can poor hygiene reflect badly on your business, it can also create an environment where germs spread easily. Additional lesson topics: Employee Hygiene 12 Total Points

Lesson 9 Video
Complete: Lesson 9 Assignment
Assessment: Lesson 9 : Employee health/cleanliness/hygiene

Lesson 10: Handling It All: Dishes, Knife Skills, and the Food Supply

Handling knives in the kitchen requires special care, both for health and safety reasons. Knives should always be kept sharp. 10 Total Points

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

Lesson 11: Hazard Analysis and Critical Control Point Planning

The food industry is continually working to improve safety and quality of products. One way facilities improve is through adopting a Hazard Analysis and Critical Control Points (HACCP) program. Additional lesson topics: Checklist 10 Total Points

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

Lesson 12: Behind the Scenes: Setup and Relationships With the Health Department

The health department is an essential part of every restaurant's operation, and it makes good business sense to create positive working relationships with inspectors and the office staff. 10 Total Points

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

Lesson 13: Conclusion

As a worker or a manager in a commercial kitchen, everything you do has an impact on the quality of the final product your customer receives. 75 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

207

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 101

Course Number: 7550208

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

Category:

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

Availability: This course is online and available in all 50 states including: California, Florida, Georgia, Illinois, New York, Pennsylvania, Ohio, Texas, and Washington.

Last Updated: June 2022

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

Course Fee: $95.00 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.