Lesson 1Temperature safety: safe storage ranges for raw poultry and cooked foods, cooling and reheating guidelinesEmphasises secure temperature zones for raw and cooked items. Details danger zone avoidance, fridge/freezer goals, cooling/reheating protocols, shallow pan cooling, and corrective steps for temperature deviations.
Understanding the temperature danger zoneSafe fridge and freezer set pointsRapid cooling methods and time limitsReheating to safe internal temperaturesActions when temperatures are unsafeLesson 2Cleaning and sanitizing routines for surfaces and tools: procedures, contact times, and safe chemicalsOutlines thorough cleaning and sanitising for benches, tools, and equipment. Includes task sequence, required contact durations, appropriate chemical selection, dilution ratios, labelling, and residue prevention on food areas.
Four-step clean then sanitize workflowRequired contact times for sanitizersChoosing food-safe chemicals and dilutionsLabeling and storing cleaning chemicalsRinsing, drying, and verification checksLesson 3Personal hygiene routines: handwashing technique, when to wash, glove use and limitationsSets hygiene benchmarks for kitchen workers. Covers proper handwashing steps, trigger times for washing, glove application and constraints, nail/jewellery policies, illness disclosure, and supervisor enforcement.
Handwashing steps and water temperatureKey moments when hands must be washedCorrect glove use and change frequencyNails, jewelry, hair, and clothing rulesIllness symptoms and reporting dutiesLesson 4Using food thermometers: calibration, probe hygiene, correct temp checks for chicken and cooked foodInstructs precise thermometer use for reliable checks. Encompasses calibration processes, probe sanitation, contamination prevention, insertion spots for chicken and foods, and logging results accurately.
Types of kitchen thermometers and usesIce-point and boiling-point calibrationProbe cleaning and disinfection stepsCorrect probing of chicken and roastsLogging temperatures and failed checksLesson 5Cold holding and hot holding best practices for prepped items during serviceSpecifies maintaining safe temperatures for prepped foods in service. Addresses holding ranges, equipment preparation, stirring frequency, covering methods, time restrictions, batch turnover, and log documentation.
Safe hot holding temperature rangesSafe cold holding temperature rangesSetting up bain-maries and hot wellsUsing ice baths and refrigerated railsLine checks, logging, and corrective actionLesson 6Cross-contamination prevention: color-coded boards, utensil control, separation of raw and ready-to-eat foodsDemonstrates blocking cross-contamination from raw to ready foods. Includes colour-coded boards, utensil management, storage division, splash hazards, and mid-task cleaning in high-pressure service.
Color-coded boards and knife systemsSeparating raw and ready-to-eat storageHandling marinades, juices, and dripsCleaning between different prep tasksManaging shared equipment on the lineLesson 7Cleaning cloths, sponges, and mop procedures: wash frequency, sanitizing, and replacementManages cloths, sponges, and mops to halt germ spread. Covers colour coding, storage practices, washing intervals, sanitiser application, wringing techniques, drying, and timely replacement of worn items.
Color-coding cloths for different areasUsing sanitizer buckets correctlyWashing and drying cloths and mop headsStoring mops and cloths to prevent odorReplacing damaged or contaminated itemsLesson 8Safe handling and storage of raw chicken: packaging, placement in fridge/freezer, drip preventionCovers raw chicken management from receipt to storage. Includes packaging verification, drip control, fridge/freezer positioning, thawing guidelines, dedicated containers, and immediate spill cleanup.
Inspecting chicken deliveries and packagingStoring chicken on lowest fridge shelvesFreezing and thawing raw chicken safelyUsing trays and containers to catch dripsCleaning and sanitizing spill areasLesson 9Basic HACCP principles relevant to a small-service shift and how to apply them practicallyPresents core HACCP concepts for modest service shifts. Covers hazards, control points, monitoring duties, corrections, basic documentation, and assistant roles in the kitchen safety framework.
Biological, chemical, and physical hazardsIdentifying critical control points in prepMonitoring checks during serviceCorrective actions when limits failSimple HACCP records for assistantsLesson 10Waste management and bin hygiene: segregation, frequency of removal, spill controlDetails waste disposal to curb pests, smells, and risks. Includes bin varieties/liners, food/recyclable separation, removal schedules, spill handling, cleaning cycles, and secure outdoor bin placement.
Segregating food, recyclables, and glassLining, closing, and changing bin bagsScheduled waste removal during serviceCleaning and disinfecting bins and lidsOutdoor waste storage and pest controlLesson 11Labelling requirements: contents, prep date/time, use-by date, staff initialsSpecifies label essentials for safety and tracking. Details content identification, prep timing, use-by calculations, staff marking, placement, clarity, and relabelling procedures.
Standard label fields and abbreviationsWriting clear product names and allergensPrep date, time, and use-by calculationsWhere and how to place labels on containersRelabeling, corrections, and discarded items
