Archive for July 2020

A commonly used system in professional kitchens to ensure the safe handling of food is called HACCP. This acronym means Hazard Analysis Critical Control Points. HACCP is a preventive system that anticipates where problems might occur as well as steps to prevent them. This video goes over the Seven Basic HACCP Steps.

See the full online course at: https://www.ciaprochef.com/restaurantsafety/

Go to lesson: https://www.ciaprochef.com/restaurantsafety/haccp/

Downloadable Handout: The FDA’s HACCP Principles & Application Guidelines: https://www.ciaprochef.com/restaurantsafety/1.4.Handout_HACCP_FDA.pdf/

Watch Now:

Read Full Post »

A clean and orderly kitchen is a safe and professional kitchen. With rigorous and frequent cleaning procedures, you can greatly reduce the risk of foodborne illness and make your health and safety inspections a breeze. You never know when the health inspector will visit, so restaurant managers should approach everyday cleaning as if they were expecting a health inspection that same day.  This video includes demonstrations of how to properly clean ovens, oven hoods, and griddles.

See the full online course at: https://www.ciaprochef.com/restaurantsafety/

Go to lesson: https://www.ciaprochef.com/restaurantsafety/prokitchencleaning/

Downloadable Handout: Restaurant Cleaning Checklists: https://www.ciaprochef.com/restaurantsafety/1.3.Handout_BOHcleaningchecklist.pdf/

Watch Now:

Read Full Post »

As soon as a restaurant operation receives food, chefs should immediately place food in refrigerated storage, freezer storage or dry storage. This video goes over how to keep foods safe, including the proper storage of food, how to properly cool liquids and solids, and how to prevent cross-contamination. 

Go to the online course: https://www.ciaprochef.com/restaurantsafety/

Go to lesson: https://www.ciaprochef.com/restaurantsafety/properhandling/

Downloadable Handout: Basics of Food Safety: https://www.ciaprochef.com/restaurantsafety/1.2Handout_FoodSafetyBasics.pdf/

Watch Now:

Read Full Post »

Introduction to Food Safety

Safety and sanitation in the foodservice industry include issues of storing foods to keep them safe from contamination, preparing foods in a way to minimize the chance of contamination, following proper cleaning protocols, and creating a workplace that is safe for food and food handlers. In this video, we’ll explore the three pathways of food contamination: pathogenic, chemical and physical contamination.

Go to the full online course at: https://www.ciaprochef.com/restaurantsafety/

Go to lesson: https://www.ciaprochef.com/restaurantsafety/foodsafetyintro/

Downloadable Handout: An Overview of Foodborne Illnesses: https://www.ciaprochef.com/restaurantsafety/1.1.Handout_FoodborneIllnesses.pdf/

Watch Now:

Read Full Post »

-

Play this podcast on Podbean App