Food and hospitality

Learn about safe food handling and cleaning procedures in this HACCP-based course.

In this lesson, you'll learn about food contamination and the types of food contamination and become familiar with the HACCP principles and the best practices for personal and kitchen hygiene.

This course will focus on the strategies you must follow to prevent food contamination.


Lesson Overview
In this lesson, we will:
define food contamination;
explain the types of food contamination;
discuss how contamination occurs; and
describe the best practices in preventing food contamination.


Which action does not demonstrate proper food temperature control?


Introduction to Food Contamination

Learn how to reduce and eliminate microbiological, physical, and chemical contaminants in the kitchen.

After introducing you to food contamination and the best practices to combat it, it's time to learn about cleaning procedures.


Lesson Overview
In this lesson, we will:
explain the best practices for reducing or eliminating,  contaminants;
discuss the prevention of pests such as insects and rodents; and
define cleaning against sanitizing along with suitable cleaning and sanitizing practices.


Segragate produce, fish, meat, and poultry and place them in appropriately sealed containers to deter ants, flies, or rats.


Watch out for signs of pest infestation such as droppings, bite marks in food products or packaging containers, or strange smells in the kitchen or food containment areas.


Keep our garbage bins covered and sealed to repel pests and dispose of garbage regularly.


Notify your coworkers or manager immediately if you observe any signs of pests in the kitchen or the food containment area.


Cleaning Procedures

Understand why it's essential to prevent cross-contamination and everyday strategies used in a commercial kitchen.

After learning the appropriate cleaning procedures, we move on to cross-contamination.
The risk of cross-contamination is very common when handling food despite our cleaning procedures.


Lesson Overview
In this lesson, we will:
define cross-contamination;
explain the guidelines to prevent cross-contamination; and
discuss the best kitchen practices against cross-contamination.


Cross-contamination happens when the HACCP guidelines are not strictly followed.
Recall the principles from the first lesson.
Direct cross-contamination happens when an allergen is applied then removed from a dish.
On the other hand, indirect cross-contamination happens when the allergen is not applied to the dish.
We advise that you remember the acronym  SAFE to avoid committing direct or indirect cross-contamination.
Staff
As part of the staff, you must always adhere to your responsibilities, follow our guidelines, and observe good personal hygiene.
Areas
Our company areas must be kept clean with proper designations. For instance, food preparation areas should be kept separate from disposal areas.
Food
Raw food must be physically separated from cooked food and each classification must further be segregated and properly stored.
Equipment
Use separate equipment for handling raw and cooked food. Also, follow colour-coding.


More on Cross-contamination


Tap to view the photo in more detail
What is wrong with the photo above?


Cross-Contamination

Worldwide there's been a rise in the prevalence of food allergies. Learn about the strategies we use to protect customers from coming into contact with food allergens.

Food allergies have been prevalent in recent years.
Most of the time, customers are not allergic to the food itself but to allergens that have come in contact with the food.


Lesson Overview
In this lesson, we will:
define allergens;
explain your responsibilities in preventing allergen cross-contamination; and
discuss the procedures to prevent allergen cross-contamination.


Be sure to adhere to our guidelines in food preparation, especially if you also have food allergies.


Front workers or Waitstaff
Pay attention to customer orders and note any allergies customers may have.
Inform customers about the contents of each dish and provide more information at their request.


Front workers or Waitstaff
The chef should be notified verbally and in writing (on the order docket) of a customer's food allergy.


Back workers or Kitchen staff
Take note of customer allergies while preparing meals.
Adhere to meal preparation areas. Each kind of food must have designated areas in the kitchen.


Back workers or Kitchen staff
Wash and sanitize all utensils and kitchen equipment after use and never reuse utensils or equipment for different ingredients.
Always check food labels! Talk to suppliers about reformulated products to verify that new formulas do not contain allergens.


New

free course

Food Contamination

Food Contamination Lessons

Course overview

The full course includes

Explore more

EdApp is easy to use and free for you and your team. No credit card required.