Lesson 1Temperature safety: safe storage ranges for raw poultry and cooked foods, cooling and reheating guidelinesFocus on safe temperature ranges for raw and cooked foods. Covers danger zone, fridge/freezer targets, cooling/reheating rules, shallow pans, and response when temps go off.
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 chemicalsStep-by-step cleaning and sanitizing for benches, tools, equipment. Covers task order, contact times, safe chemicals, dilution, labeling, and avoiding residue 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 limitationsPersonal hygiene standards for kitchen staff. Covers handwashing method, when to wash, glove use/limits, nails/jewelry rules, illness reporting, and supervisor reinforcement.
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 foodCorrect use of thermometers for accurate checks. Calibration, probe cleaning, no cross-contamination, insertion points for chicken/foods, and recording.
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 serviceKeep prepped foods safe during service. Hot/cold ranges, equipment setup, stirring, covering, time limits, batch rotation, log checks.
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 foodsPrevent cross-contamination raw to ready-to-eat. Color boards, knife/utensil control, storage separation, splash risks, cleaning between tasks in busy 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 replacementManage cloths, sponges, mops to stop germ spread. Color coding, storage, wash frequency, sanitizer, wringing, drying, discard worn/smelly.
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 preventionSafe raw chicken from delivery to storage. Packaging checks, drip prevention, fridge/freezer placement, thawing, dedicated containers, clean spills.
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 practicallyBasic HACCP for small shifts. Hazards, control points, monitoring, corrections, records, how assistants support kitchen food safety.
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 controlSafe waste to stop pests/odours/contamination. Bin types/liners, segregate food/recyclables, removal frequency, spill control, cleaning, dumpster storage.
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 initialsWhat on food labels for safety/traceability. Contents, prep date/time, use-by, initials, placement, legibility, relabeled items.
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
