Corner Coffee University Module 1:

Basic Food Handling & Safety

Teach students the importance of hygiene, safe food handling practices, and proper sanitation to ensure a clean and safe work environment.

  1. Introduce the concept of food handling and safety: Explain why it is important to handle food safely and maintain proper hygiene to prevent illness and ensure the well-being of others.
  2. Emphasize personal hygiene: Teach individuals to wash their hands thoroughly with soap and warm water before handling food, after using the restroom, and after touching potentially contaminated surfaces.
  3. Demonstrate proper handwashing technique: Show the proper steps for handwashing, including wetting hands, applying soap, scrubbing all surfaces, rinsing thoroughly, and drying hands with a clean towel or paper towel.
  4. Teach the importance of wearing clean attire: Emphasize the need to wear clean and appropriate clothing, such as aprons or chef coats, to prevent contamination.
  5. Discuss foodborne illnesses: Explain common foodborne illnesses and their symptoms, emphasizing the importance of preventing cross-contamination and practicing safe food handling techniques.
  6. Explain cross-contamination: Teach individuals about cross-contamination, emphasizing the need to keep raw and cooked foods separate to avoid the transfer of harmful bacteria.
  7. Introduce safe food storage: Explain the importance of proper food storage, including refrigeration and freezing, and teach individuals to read and follow food labels for storage instructions.
  8. Demonstrate proper food handling techniques: Show individuals how to handle food safely, including using utensils or gloves when necessary and avoiding touching food with bare hands.
  9. Teach temperature control: Explain the importance of cooking food to the correct internal temperature and using thermometers to ensure food safety.
  10. Discuss safe thawing practices: Teach individuals how to thaw food properly, emphasizing the use of refrigeration or cold water methods to prevent bacterial growth.
  11. Introduce kitchen sanitation: Teach individuals how to clean and sanitize kitchen surfaces, utensils, and equipment, emphasizing the use of appropriate cleaning agents and techniques.
  12. Practice safe food preparation: Demonstrate safe cutting, chopping, and peeling techniques, using proper tools and utensils to prevent accidents and injuries.
  13. Discuss allergen awareness: Teach individuals about common food allergens and the importance of labeling and handling allergenic ingredients separately to prevent allergic reactions.
  14. Encourage good food handling habits: Promote regular handwashing, wearing gloves when necessary, and using clean utensils and cutting boards to maintain a safe food handling environment.
  15. Assess knowledge and provide feedback: Regularly assess individuals’ understanding of food handling and safety concepts through quizzes, practical exercises, and observations. Provide constructive feedback and reinforcement to help reinforce proper techniques

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