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Culinary Arts

Food Safety

Allergen Recognition and Management

Basic Principles of Food Microbiology

Chemical Storage and Safety

Cleaning Vs. Sanitizing

Color-Coded Kitchen Tools and Their Uses

Cross-Contamination Prevention

Detecting Spoilage in Food

Emergency Procedures for Food Service

Dishwashing and Utensil Sanitizing Procedures

Food Safety Legislation

Food Additives and Their Functions

Food Labeling Best Practices

Food Safety Symbols and Labels

Food Temperature Control

Food Recalls and Alerts

Foods and Their Risk of Contamination

Glove Use Guidelines

Hand Hygiene Best Practices

HACCP Principles

Hygienic Serving Practices

Kitchen Sanitation Checkpoints

Personal Hygiene in the Workplace

Pest Control Measures In The Kitchen

Preventive Maintenance for Kitchen Equipment

Proper Cooking Temperatures

Principles of FIFO (First In, First Out)

Safe Defrosting Techniques

Safe Food Storage Guidelines

Symptoms of Foodborne Illness

Foods and Their Risk of Contamination

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Eggs

Risk of Salmonella. Preventive measures include keeping eggs refrigerated, cooking eggs until yolks are firm, and avoiding raw or undercooked eggs in foods like homemade mayonnaise.

Soft Cheeses

Risk of Listeria contamination. Preventive measures include choosing pasteurized options, refraining from consumption if immunocompromised, and proper storage.

Canned Foods

Risk of Botulism. Preventive measures include inspecting cans for damage, proper canning procedures, and discarding any swollen or damaged cans.

Raw Milk and Juices

Risk of Listeria, E.coli, and Salmonella. Preventive measures include choosing pasteurized products, avoiding homemade unpasteurized products, and storing promptly in a cold environment.

Poultry

Risk of Salmonella and Campylobacter. Preventive measures include proper cooking to 165°F, avoiding cross-contamination, and thorough hand washing.

Sprouts

Risk of Salmonella, E.coli, and Listeria. Preventive measures include cooking sprouts thoroughly, purchasing from safe sources, and avoiding raw sprouts in high-risk populations.

Rice and Pasta

Risk of Bacillus cereus. Preventive measures include proper cooking, rapid cooling and storage at the correct temperature, and reheating to at least 165°F before consumption.

Red Meat (Beef, Lamb, Pork)

Risk of E.coli, Salmonella, and Toxoplasmosis. Preventive measures include cooking to recommended temperatures, storing properly, and using separate utensils for raw meat.

Leafy Greens

Risk of E.coli and Salmonella. Preventive measures include proper washing, avoiding cross-contamination, and purchasing from reputable sources.

Seafood

Risk of Mercury exposure and Vibrio infection. Preventive measures include choosing lower-mercury fish, proper refrigeration, and cooking shellfish thoroughly.

Raw Nuts and Seeds

Risk of Salmonella and E.coli. Preventive measures include purchasing from reputable suppliers, proper storage, and roasting or cooking if necessary.

Processed Foods (e.g., Deli Meats)

Risk of Listeria contamination. Preventive measures include keeping products refrigerated, avoiding consumption if in a high-risk group, and following product handling instructions.

Fresh Berries

Risk of Norovirus and Hepatitis A. Preventive measures include thorough washing, buying from reputable sources, and avoiding pre-cut or pre-washed berries when possible.

Dairy Products

Risk of Listeriosis and E.coli. Preventive measures include purchasing pasteurized products, refrigerate promptly, and discard expired items.

Melons

Risk of Salmonella and Listeria. Preventive measures include thorough washing of the rind before cutting, refrigerating cut melon, and consuming it within a safe time frame.

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