Hospitality Management - Health and Safety in Food Service - Revised
Gain an in-depth understanding of the health and safety aspect of food service with this hospitality management course.
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CertificationView course modules
This course will first introduce you to the features of a well planned kitchen. You will look into the important factors of kitchen design including the kitchen layout. You will study personal hygiene and health management as well as learn about the different types of kitchen equipment. The course will discuss food safety, the observance of good hygiene codes and habits in relation to the food handling process, and the two basic types of food-borne illnesses.
You will then look into the common accidents in food service such as cuts, burns, and lacerations. The course will discuss fire safety, firefighting facilities, and equipment as well as teach you that fire extinguishers must only be used on the types of fire they are designed for. The course will also discuss first aid and teach you the two basic steps in restaurant first aid, which are CPR and the Heimlich maneuver.
The hospitality industry provides food, drink and, accommodation to people who are away from home. It is crucial that the needs of these people are met with kindness and goodwill. This course will teach you the best health and safety practices that will ensure a comfortable and satisfying stay at your hotel or for your restaurant guests. You can then rest assured that your customers will return and even help promote your business by word of mouth. That's really useful knowledge, and you can start learning it today, for free!
Module 1: Kitchen Design and Layout
Kitchen Design and Layout - Learning Outcomes
Kitchen Layout for Food and Beverage Services
Kitchen Design and Layout - Lesson Summary
Module 2: Safe Food Handling in Food Service Operations
Safe Food Handling in Food Service Operations - Learning Outcomes
Food Handling Process
Safe Food Handling in Food Service Operations - Lesson Summary
Module 3: Preventing and Treating Accidents in Food Service Operations
Preventing and Treating Accidents in Food Service Operations - Learning Outcomes
Food Service Accidents
Fire Safety and First Aid
Preventing and Treating Accidents in Food Service Operations - Lesson Summary
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
- Define the basic tasks involved in first aid
All Alison courses are free to enrol, study and complete. To successfully complete this Certificate course and become an Alison Graduate, you need to achieve 80% or higher in each course assessment. Once you have completed this Certificate course, you have the option to acquire an official Certificate, which is a great way to share your achievement with the world. Your Alison Certificate is:
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