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Hospitality Management - Health and Safety in Food Service Free Course

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  • Description
  • Outcome
  • Certification
  • The free online course in Hospitality Management – Health and Safety in Food Service provides information on implementing best practices in health and safety in food service operations. 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;
    - Define the basic tasks involved in first aid.

  • All Alison courses are free to study. To successfully complete a course you must score 80% or higher in each course assessments. Upon successful completion of a course, you can choose to make your achievement formal by purchasing an official Alison Diploma, Certificate or PDF.

    Having an official Alison document is a great way to share your success. Plus it’s:

    • Ideal for including in CVs, job applications and portfolios
    • An indication of your ability to learn and achieve high results
    • An incentive to continue to empower yourself through learning
    • A tangible way of supporting the Alison mission to empower people everywhere through education.

Modules List( 4 )
  • HOSPITALITY MANAGEMENT - HEALTH AND SAFETY IN FOOD...
  • Hospitality Management - Health and Safety in Food Service - Module Resources
  • Module 1: Kitchen Design and Layout
    • Learning Outcomes
    • Kitchen Design and Layout
    • Personal Hygiene
    • Lesson Summary
  • Module 2: Safe Food Handling in Food Service Operations
    • Learning Outcomes
    • Food Safety
    • Food Handling Process
    • Lesson Summary
  • Module 3: Preventing and Treating Accidents in Food Service Operations
    • Learning Outcomes
    • Food Service Accidents
    • Fire Safety and First Aid
    • Lesson Summary
  • END OF COURSE ASSESSMENT
  • Module 4: Hospitality Management - Health and Safety in Food Service Assessment
    • Health and Safety in Food Service Assessment
Topics List ( 4 )
Module 1: Kitchen Design and Layout
This module covers the design factors and features which should be taken into consideration when planning a kitchen layout, as well as personal hygiene for kitchen staff, and health management for employers regarding health checks and the maintaining of staff health records.
Topics List ( 4 )
Module 2: Safe Food Handling in Food Service Operations
In this module the main focus is on the observance of good hygiene codes and habits in relation to the food handling process, from initial food purchasing and storage through the preparation and cooking procedures to food service and finally disposal.
Topics List ( 4 )
Module 3: Preventing and Treating Accidents in Food Service Operations
Module 3 covers the main types of accidents in the food service sector, and the procedures and precautions that can be undertaken to minimize the effects. Fire safety and basic first aid procedures are also covered.
Topics List ( 1 )
Module 4: Hospitality Management - Health and Safety in Food Service Assessment
You must score 80% or more to pass this assessment.
Course Features
  • Duration

    2-3 Hours

  • Publisher

    Connexions

  • Video

    No

  • Audio

    No

  • Assessment

    Yes

  • Certification

    Yes

  • Price

    Free

  • Reward

    50 Pts

  • Responsive

    No

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