Module Overview
This module introduces students to food safety standards, proper sanitation procedures, and contamination prevention. Students will develop a strong foundation in hygiene practices essential for professional kitchen operations.
Core Learning Objectives
- Understand foodborne pathogens, cross-contamination, and risk management.
- Apply proper sanitation, cleaning, and hygiene protocols.
- Implement temperature control and storage best practices.
- Maintain a clean and safe work environment at all times.
- Follow regulatory guidelines and industry standards for food safety.
Practical Competencies
- Conduct proper handwashing, glove use, and personal hygiene in culinary settings.
- Sanitize work surfaces, utensils, and equipment following industry protocols.
- Monitor and control refrigerator, freezer, and hot-holding temperatures.
- Recognize and manage potential contamination sources, including allergens.
- Apply cleaning schedules, logs, and hazard analysis procedures in real-world kitchen scenarios.