Description

Safe food handling is the backbone of any successful food business. This essential course is designed for culinary professionals, food handlers, and hospitality teams who need to understand and implement industry-standard food safety protocols. You’ll start with the fundamentals of microbiology—understanding how bacteria, viruses, and parasites contaminate food—and how to prevent their growth through time-temperature control, proper storage, and thorough cooking. The course dives into best practices for personal hygiene, handwashing, and the use of gloves and protective clothing. You’ll learn how to clean and sanitize surfaces, equipment, and utensils, and how to set up HACCP (Hazard Analysis and Critical Control Point) plans for preventing foodborne illness. Special attention is given to allergen management, cross-contamination risks, and safe food receiving and storage. You’ll also explore health inspection procedures, documentation, and employee training practices that ensure compliance with local and national food safety standards. Whether you’re pursuing certification or simply improving your kitchen operations, this course empowers you with the knowledge and systems to maintain a clean, safe, and professional foodservice environment at all times.