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Updated in [July 18th, 2023]
This course provides an overview of food safety and sanitation. It covers the importance of food safety, HACCP (Hazard Analysis and Critical Control Points), receiving and storing food, time and temperature control, preventing cross-contamination, safe food preparation, methods of thawing, cooking, cooling and reheating food, cleaning and sanitizing, good personal hygiene, and food safety regulations. Participants will gain an understanding of the essential food safety practices for preparing and serving food, and how to create a culture of food safety. This course is designed to be fun and animated, and is suitable for everyone in an organization from the owner to the manager to all employees.
Course Syllabus
Let's get cooking!
Direct Contamination
Physical Contamination
HAACP- What is the flow of food?
The Safe Worker
Resources