Safety & Sanitation

About Course

🍽️ Safety & Sanitation in Food & Beverage Operations

Course Description:

This course provides essential knowledge and practical skills to ensure safe food handling and maintain high standards of sanitation in food and beverage (F&B) operations. Employee will learn about food safety regulations, personal hygiene, kitchen cleanliness, safe food storage, pest control, and proper equipment maintenance. Emphasis is placed on preventing food-borne illnesses and creating a safe environment for guests and staff alike.

Topics include:

Principles of food safety and sanitation
Causes and prevention of foodborne illnesses
Proper food handling, storage, and temperature control
Personal hygiene and handwashing protocols
Cleaning and sanitizing procedures
HACCP (Hazard Analysis and Critical Control Points) basics
Food safety laws and regulatory agencies (local authorities)
Workplace safety (slip/fall prevention, fire safety, equipment handling)

Upon completion, employee will be equipped with the knowledge to implement industry-standard safety and sanitation practices in kitchens, restaurants, cafés, and other F&B establishments.

Assessment: Quizzes, practical demonstrations, final exam (food safety certification)

✅ What You Will Learn in a Safety & Sanitation (F&B) Course
1. Foundations of Food Safety
What food safety means and why it matters
Common causes of foodborne illnesses
The importance of sanitation in F&B operations
2. Foodborne Illnesses
Types of foodborne pathogens (bacteria, viruses, parasites)
Common foodborne illnesses (e.g., Salmonella, E. coli, Norovirus)
Symptoms and prevention methods
High-risk foods and populations
3. Personal Hygiene
Proper handwashing techniques
Use of gloves and protective clothing
Illness reporting policies
Grooming standards for food handlers
4. Time & Temperature Control
Danger zone (41°F–135°F / 5°C–57°C)
Safe cooking, cooling, and holding temperatures
Thermometer use and calibration
5. Cross-Contamination Prevention
Proper food storage (raw vs. cooked, top-to-bottom order)
Color-coded cutting boards and tools
Cleaning between tasks
6. Cleaning and Sanitizing
Difference between cleaning and sanitizing
3-compartment sink method
Dishwasher vs. manual washing
Cleaning schedules and checklists
7. Facility and Equipment Safety
Safe use of kitchen equipment
Maintenance and cleaning of appliances
Importance of ventilation and lighting
8. Hazard Analysis Critical Control Point (HACCP)
Introduction to HACCP principles
Identifying critical control points (CCPs)
Implementing monitoring procedures
9. Workplace Safety
Preventing slips, trips, burns, and cuts
Proper lifting techniques
Fire safety and emergency procedures

Course Content

Safety & Sanitation 101

Student Ratings & Reviews

No Review Yet

About Course