Lesson 1Temperature safety: safe storage ranges for raw poultry and cooked foods, cooling and reheating guidelinesFocuses on safe temperature ranges for raw and cooked foods. Explains the danger zone, fridge and freezer targets, cooling and reheating rules, shallow pan methods, and how to respond when temperatures drift out of range.
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 chemicalsExplains step‑by‑step cleaning and sanitizing routines for benches, tools, and small equipment. Covers correct order of tasks, contact times, safe chemical choices, dilution, labeling, and how to avoid residue on food surfaces.
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 limitationsDefines personal hygiene standards for kitchen staff. Covers correct handwashing technique, when to wash, glove use and limits, nail and jewelry rules, illness reporting, and how supervisors should reinforce routines.
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 foodTeaches correct use of food thermometers for accurate temperature checks. Includes calibration methods, probe cleaning, avoiding cross‑contamination, correct insertion points for chicken and other foods, and recording readings.
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 serviceDetails how to keep prepped foods at safe temperatures during service. Covers hot and cold holding ranges, equipment setup, stirring, covering, time limits, batch rotation, and recording checks on line temperature logs.
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 foodsShows how to prevent cross‑contamination between raw and ready‑to‑eat foods. Covers color‑coded boards, knife and utensil control, storage separation, splash risks, and cleaning between tasks during busy service periods.
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 replacementExplains how to manage cloths, sponges, and mops to avoid spreading germs. Covers color coding, storage, wash frequency, sanitizer use, wringing, drying, and when to discard and replace worn or smelly 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 preventionDetails safe handling of raw chicken from delivery to storage. Covers packaging checks, drip prevention, fridge and freezer placement, thawing rules, dedicated containers, and cleaning any spills or leaks promptly.
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 practicallyIntroduces basic HACCP ideas tailored to small-service shifts. Explains hazards, critical control points, monitoring, corrective actions, simple records, and how assistants support the kitchen’s food safety plan.
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 controlExplains safe waste handling to prevent pests, odors, and contamination. Covers bin types and liners, segregation of food and recyclables, removal frequency, spill control, cleaning routines, and safe storage of outdoor dumpsters.
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 initialsCovers what must appear on food labels and why it matters for safety and traceability. Explains contents naming, prep date and time, use‑by rules, staff initials, label placement, legibility, and handling of 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
