1100 – White Belt – food safety
1101 Introduction to Food Safety
Best practices for preparing food safely, including the selection and use of proper tools and equipment.
1102 Types of Food Contaminants
Understanding how biological, chemical, and physical contaminants affect food safety is essential in reducing the risk of foodborne illnesses.
1103 – Personal Hygiene
Essential habits for culinary professionals to prevent foodborne illness transmission.
1104 Safe Food Temperatures
Safe and unsafe temperatures for food while storing and serving.
1105 – Food Chain Safety
The steps you need to follow when purchasing from trusted suppliers, inspecting deliveries, and storing items correctly to maintain quality and safety.
1106 – Safe Food Storage
Key principles for storing food at safe temperatures to prevent bacterial growth.
1107 – Safe Food Preparation
Essential practices for safely thawing, cooking, and cooling food
1108 – Safe Food Service and Delivery
The critical safety measures during food service, from holding food at the correct temperatures to preventing contamination and ensuring customer safety.
1109 – Food Safety Management
Key management systems like active managerial control and Hazard Analysis Critical Control Point (HACCP)
1110 – Pest Management
Effective strategies for preventing and controlling pests in food preparation areas.
1111 – Cleaning and Sanitizing
Understanding the importance and methods of cleaning.
1112 – Types of Cleaning Agents
Overview of cleaning agents suitable for different kitchen surfaces and equipment, as well as safe practices for using and storing chemicals to prevent accidents and contamination.
1113 – Dish Washing and Storage
Operation and maintenance of dishwashing equipment to ensure the highest level of sanitation. Best practices for drying dishes to prevent bacterial growth and ensure they are ready for safe use.
1114 – Disinfecting Raw Food
Proper sanitization of fruits and vegetables is essential to prevent contamination, especially in regions where produce may not undergo rigorous cleaning at the point of origin.