Basic Sanitation and Food Safety
Course Outline

Course Fee: $35
ACF Approved CEH: 5 Hours
Subject Area: Fundamentals of Professional Cooking Series
Course Approved by: The American Culinary Federation
Instructor: Amber Johnson

This course has been developed and optimized for online delivery using the licensed title Professional Cooking, 8th edition, published by Wiley and Sons, Inc. and authored by Wayne Gisslen. The fee for this course includes access to all online course materials and an official certificate of completion from Once your course is completed, your course completion will be authenticated, and a certificate of completion will be generated. This official certificate of completion will be uploaded to your account, and will be available through the course dashboard for this course.

Introduction/Course Description:

In this course, you will study the causes of food-borne diseases and kitchen injuries, and you will learn ways of preventing them. Prevention, of course, is the most important thing to learn. It is not as important to be able to recite the names of disease-causing bacteria as it is to be able to prevent their growth in food.

Rules of personal hygiene and sanitary food handling were not invented just to make your life difficult. There are good reasons for all of them. Instead of starting this module with lists of rules, we first talk about the causes of food-borne diseases. Then, when we get to the rules, you will understand why they are important. This will make them easier to remember and to practice.

The rules presented in this course are basic guidelines only. Local health departments have more detailed regulations. All food-service operators are responsible for knowing the health department regulations in their own city and state.

The information presented here is practical as well as theoretical. It should not merely be learned but also put to use systematically. One effective system food-service establishments can use to ensure food safety is the Hazard Analysis Critical Control Point (HACCP) system. This practical program identifies possible danger points and sets up procedures for corrective action.

Course Objectives/Program Outline

Module One - Food Hazards

Learning Objectives:

  • Explain the difference between the three types of food contamination: chemical, physical and biological.
  • Understand the basic processes of bacterial growth and its control.
  • Identify the various types of micro-organisms related to food service and their symptoms.
  • Explore the importance of personal hygiene and its role in reducing the potential for cross-contamination.
  • Illustrate proper hand washing techniques.

Quiz: Multiple-choice questions that pertain to objectives above.

Module Two - Food Handling and Preparation

Learning Objectives:

  • Describe steps to prevent food poisoning and food-borne diseases when handling and preparing food.
  • Define the meaning of "minimum internal cooking temperature".
  • Identify cooling and reheating procedures for cooked foods.
  • Explore the necessary steps to clean and sanitize equipment.
  • Demonstrate proper procedures for washing dishware, glassware and eating utensils using a three compartment sink.
  • Understand the 4 basic methods of pest control.

Quiz: Multiple-choice questions that pertain to objectives above.

Module Three - Setting Up a Food Safety System

Learning Objectives:

  • Describe the HACCP system of food safety and its purpose.
  • Recognize the meaning of the flow of food.
  • Identify the seven steps of a HACCP system
  • Demonstrate safe workplace habits that prevent injuries from the following: cuts, burns, operation of machinery and equipment, and lifting.
  • Identify safe workplace habits that minimize the likelihood of fires and falls.

Quiz: Multiple-choice questions that pertain to objectives above.

Final Exam

Multiple choice questions taken from each module

Final Learning Statement

Learning statements should be in a narrative format – as opposed to an outline format. Depending on individual writing styles Learning statements should be around 1 page. The learning statement can vary according to individual style. Your learning statement should answer the broad question of "what did you learn?". To help get you thinking, here are some suggested questions:

  • What are the major concepts of the course that you have learned?
  • What new professional language have you acquired relating to the topic?
  • What new resources did you find in the study of the content?
  • Are there any ideas that presented themselves as enlightening and useful?

Requirements for Course Certificate of Completion

The following are the general course requirements for issuing a certificate of completion for this course:

  • Student must receive 80% or better on each module quiz as well as the final exam
  • Student must complete a Final Learning Statement at the end of this course