Hygiene Practices in Food Preparation
( 25 Modules )

Module #1
Introduction to Food Hygiene
Overview of the importance of food hygiene and the consequences of poor hygiene practices

Module #2
Foodborne Illnesses
Causes, symptoms, and prevention of foodborne illnesses

Module #3
Personal Hygiene
Importance of personal hygiene for food handlers, including handwashing and attire

Module #4
Handwashing Techniques
Proper handwashing techniques and frequency

Module #5
Wearing Gloves
When and how to wear gloves in food handling

Module #6
Hair Restraints
Importance of hair restraints in food handling

Module #7
Cleaning and Sanitizing
Difference between cleaning and sanitizing, and when to use each

Module #8
Cleaning Schedules
Creating and following cleaning schedules for food preparation areas

Module #9
Sanitizing Methods
Chemical and heat sanitizing methods for food preparation surfaces and equipment

Module #10
Pest Control
Prevention and control of pests in food preparation areas

Module #11
Food Handling Practices
Proper handling and storage of food to prevent contamination

Module #12
Preventing Cross-Contamination
Methods to prevent cross-contamination during food preparation

Module #13
Food Temperature Control
Importance of temperature control for food safety

Module #14
Receiving and Storing Food
Proper procedures for receiving and storing food

Module #15
Labeling and Date Marking
Importance of labeling and date marking for food safety

Module #16
Allergens and Intolerances
Identifying and handling food allergens and intolerances

Module #17
Food Waste Disposal
Proper disposal of food waste and recyclables

Module #18
Cleaning and Sanitizing Equipment
Proper cleaning and sanitizing of equipment and utensils

Module #19
Calibration and Verification
Importance of calibration and verification of equipment and utensils

Module #20
Staff Training and Supervision
Training and supervising staff on food hygiene practices

Module #21
Monitoring and Record Keeping
Importance of monitoring and record keeping for food safety

Module #22
HACCP and Risk Assessment
Understanding HACCP principles and conducting risk assessments

Module #23
Audit and Inspection
Preparing for audits and inspections, and corrective actions

Module #24
Continuous Improvement
Implementing continuous improvement for food hygiene practices

Module #25
Course Wrap-Up & Conclusion
Planning next steps in Hygiene Practices in Food Preparation career

Ready to Learn, Share, and Compete?