Culinary Sanitation and Safety
Course Outline

Course Fee: $165
ACF Approved CEH: 30 Hours
CBDM Approved Hours: 30 Sanitation CE
Subject Area: Food Sanitation and Safety
Course Approved by: The American Culinary Federation, Certifying Board for Dietary Managers
Mandatory Course: Required for all initial ACF Cook and Chef Certification levels.
Instructor: Amber Johnson

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 available through the course dashboard for this course.

Introduction/Course Description:

Foodborne illness is a reality for everyone: customer, company, institution and family. Learning the skills to operate a safe food service is fundamental to the enjoyment of your work. It is our goal to not only equip you with information, but to provide you with the knowledge base that enables you to explain: 'why we do it this way'. As you impart this understanding to those you supervise, you envelope them in a common goal: a great food safety program.

Course Objectives/Program Outline

Module One-Introduction to Food Safety

Learning Objectives:

  • Describe food spoilage and examine reasons why foodborne illness is increasing and what constitutes a good defensive posture.
  • 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.
  • Discuss new food safety threats and what the future holds.

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

Module Two-Personal Issues and Safety Awareness

Learning Objectives:

  • Demonstrate the procedures for effective hand washing.
  • Identify how health habits and health habits of food service workers are important for food safety.
  • Describe the prepared food worker: hair, nails, uniform, jewelry etc.
  • Reduce the potential for accidents and injury: cuts, burns and falls.

Project 1: Evaluating Food Establishments
Quiz: Multiple-choice questions that pertain to objectives above.

Module Three-Developing a Food Safety System - HAACP

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.

Project 2: HACCP Inspection
Quiz: Multiple-choice questions that pertain to objectives above.

Module Four-The Flow of Food

Learning Objectives:

  • Detect any unacceptable items at the time of delivery (RECEIVING).
  • Store food correctly (STORAGE).
  • Prevent bacterial growth and cross contamination during preparation (PREPARATION).
  • Identify minimum final cook temperatures of various foods (COOKING).
  • Identify ways to hold foods at a temperature that prohibits multiplication of bacteria (HOLDING).
  • Correctly cool and reheat foods (REHEATING).
  • Serve food without re-introducing contamination (SERVING).

Project 3: Cross Contamination
Project 4: Effective Cooling Methods
Quiz: Multiple-choice questions that pertain to objectives above.

Module Five-A Clean House

Learning Objectives:

  • Describe the appropriate design of a food facility.
  • Identify the characteristics of adequate ventilation and plumbing.
  • Implement proper methods of cleaning and sanitizing work surfaces.
  • Explore Bioflims as a potential hazard when cleaning and sanitizing equipment.
  • Discuss the issue of protecting the environment when handling water and trash.

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

Module Six-Pest Control

Learning Objectives:

  • Describe the best methods for controlling flies.
  • Implement procedures for minimizing roach infestation.
  • Discuss ways to prevent rodent entry within your food establishment.
  • Discuss the role of the pest control operator.

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

Module Seven-Maintaining a Safe Work Environment

Learning Objectives:

  • Describe general government regulations concerning worker safety.
  • Understand the importance of training and communication in safe operation of equipment.
  • Train employees on how to implement a safe food system.
  • Implement proper methods of fire safety.
  • Discuss appropriate emergency first aid procedures.

Project 5: The Accident Report
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 2-3 pages. 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?
  • Thinking back to your project reflections, were you surprised at the outcomes?
  • What new resources did you find in the study of the content?
  • As a chef/food service professional, what new concepts will you now integrate into your work?
  • 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 all course projects as outlined within the course
  • Student must complete a Final Learning Statement at the end of this course