Hospitality Management - Health and Safety in Food Service
Learn best practices in implementing health and safety standards in food service operations.
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Learn about implementing best practices in health and safety in food service operations by studying the course Hospitality Management – Health and Safety in Food Service.
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The course first introduces the different factors affecting kitchen layout and design. You will learn about the features that have to be considered when designing the kitchen, such as the number of staff, type of restaurant and kitchen hazards. You will also learn about the ease of workflow, and the different types of kitchen equipment and how this affects the kitchen design and layout. Next, you will learn about food safety and the food handling process, such as the observance of good hygiene codes and habits.
You will also learn about the different types of food contamination and the measures taken to control them, such as safe food storage, safe cooking procedures and correct food temperature control and measurement. Finally, you will be introduced to the types of accidents and injuries that occur in the food service industry such as trip, falls, cuts and burns. You will learn how to be aware of hazards, and implement safe kitchen working procedures to help minimize injuries. You will also learn about fire safety and how to recognize and use fire equipment found in most restaurants, such as the different types of fire extinguisher.
This course will be of great interest to all food service staff and managers who would like to learn more about implementing best practices and procedures in relation to kitchen health and safety, and to all learners who are interested in hospitality and the food service industry as a career.
After completing this course you will be able to: - Define the features of a well-planned kitchen; - Define personal hygiene; - Explain health management and health conditions; - Explain the five steps to food safety; - Describe what is meant by food contamination; - Explain proper food handling priorities; - Describe the food preparation procedures; - List the six basic hygiene practices for food handlers; - Describe food disposal practices; - List the different types of restaurant workforce injuries and accidents; - Explain the main firefighting principles; - and define the basic tasks involved in first aid.
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This Course has been revised!
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