Course description
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!
Upcoming start dates
Training content
Module 1: Kitchen Design and Layout
Description: This module teaches you the features of a well planned kitchen. You will learn about the different types of kitchen equipment and how to manage personal hygiene in the kitchen.
- Learning Outcomes
- Kitchen Layout for Food and Beverage Services
- Personal Hygiene
- Lesson Summary
Module 2: Safe Food Handling in Food Service Operations
Description: 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.
- Learning Outcomes
- Food Safety
- Food Handling Process
- Lesson Summary
Module 3: Preventing and Treating Accidents in Food Service Operations
Description: This module 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.
- Learning Outcomes
- Food Service Accidents
- Fire Safety and First Aid
- Lesson Summary
Course assessment
- Assessment: Module 4: Hospitality Management - Health and Safety in Food Service Assessment
Certification / Credits
By the end of 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
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Alison is the world’s largest free online empowerment platform for education and skills training, offering thousands of CPD-accredited courses and a range of impactful career development tools. It is a for-profit social enterprise dedicated to making it possible for anyone,...