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. Covers the danger zone, fridge and freezer targets, cooling and reheating rules, shallow pan methods, and what to do when temperatures 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 sanitising routines for surfaces and tools: procedures, contact times, and safe chemicalsExplains step-by-step cleaning and sanitising for benches, tools, and small equipment. Covers task order, contact times, safe chemical choices, dilution, labelling, and avoiding 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 proper handwashing, when to wash, glove use and limits, nail and jewellery 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 foodTeaches proper use of food thermometers for accurate checks. Includes calibration, probe cleaning, avoiding cross-contamination, 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 keeping prepped foods at safe temperatures during service. Covers hot and cold holding ranges, equipment setup, stirring, covering, time limits, batch rotation, and temperature 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: colour-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 colour-coded boards, knife and utensil control, storage separation, splash risks, and cleaning between tasks.
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, sanitising, and replacementExplains managing cloths, sponges, and mops to avoid germs. Covers colour coding, storage, wash frequency, sanitiser use, wringing, drying, and discarding 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 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 practicallyIntroduces basic HACCP ideas for 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, smells, and contamination. Covers bin types and liners, segregation of food and recyclables, removal frequency, spill control, cleaning, and outdoor bin 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 initialsCovers what must be on food labels and why for safety and traceability. Explains contents naming, prep date and time, use-by rules, staff initials, label placement, legibility, and relabelled 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
