The Culinary Institute of America

HACCP: The System for Safe Food Handling

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/

Food Allergy Awareness for the Professional Kitchen

A food allergy is a medical condition in which a person has an allergic reaction after eating a certain food. The allergic reaction occurs when the immune system attacks proteins in normally harmless foods. The proteins that trigger the reaction are called allergens. Food Allergy Research and Education estimates that 32 million Americans have food allergies, including 5.6 million children under the age 18. There is no cure for food allergies, and strictly avoiding allergens is the only way to prevent a reaction. Through education and training, foodservice professionals can provide a safe and trusted dining experience for their customers, enhancing the guest experience by understanding and appreciating their specific needs. In this video we familiarize ourselves with the top 8 most common food allergens.
See the full online course at: https://www.ciaprochef.com/restaurantsafety/
Go to lesson: https://www.ciaprochef.com/restaurantsafety/foodallergies/
Downloadable Handout: FARE’s How to Avoid Cross-Contact: https://www.ciaprochef.com/restaurantsafety/1.5.Handout_FoodAllergies.pdf/
Downloadable Handout: FARE’s Restaurant Legislation Toolkit: https://www.ciaprochef.com/restaurantsafety/2.4Handouts_FoodAllergiesRestaurant-Toolkit.pdf/

Ensuring Safe and Clean Restaurant Service

When most foodservice professionals think of sanitation and food safety, they tend to think of the back-of-the-house; all those hands working with raw food products where foodborne illnesses lurk. The front-of-the-house staff also has the opportunity to keep food safe. Whether it’s the hygiene of the server, or the seemingly harmless work practices that introduce unsafe elements into the environment, food safety should be as great a concern in the service area as in the kitchen. The importance of food safety cannot be overemphasized. Few things are as detrimental to a foodservice establishment as an outbreak of a food-borne illness caused by poor sanitary practices.
See the full online course at: https://www.ciaprochef.com/restaurantsafety/
Go to lesson: https://www.ciaprochef.com/restaurantsafety/safeservice/
Downloadable Handout: Front-of-the-house Restaurant Cleaning Checklists: https://www.ciaprochef.com/restaurantsafety/2.1.Handout_restaurantcleaningchecklist.pdf/

Ensuring Cleanliness Among Service Staff

While wait staff hygiene should not have to be a concern of management, unfortunately it is an issue that arises. There is no easy way to deal with something so personal, but here we’ll share some tactics that could help. Such a sensitive subject needs to be tactfully handled. This video includes some things to do, and some things not to do.
See the full online course at: https://www.ciaprochef.com/restaurantsafety/
Go to lesson: https://www.ciaprochef.com/restaurantsafety/safeservice/
Downloadable Handout: Server Cleanliness Dos and Don’ts: https://www.ciaprochef.com/restaurantsafety/2.1.Handout_restaurantcleaningchecklist.pdf/

Grape Kombucha

Kombucha is a fermented beverage that has found its way to store shelves everywhere, thanks to its probiotic health benefits and tasty tart flavor. Grapes provide an additional healthy boost to this refreshing kombucha. Chef Rebecca Peizer from The Culinary Institute of America shows us how to make this kombucha using fresh green grape juice. 
Recipe at: http://www.ciaprochef.com/grapes/grapekombucha/

Moroccan Grape and Grilled Chicken Bowl with Preserved Lemon and Green Grape Vinaigrette

Colorful, flavorful entrée bowls are a delicious trend. Chef Rebecca Peizer from The Culinary Institute of America shows us how to make a Moroccan Grape and Grilled Chicken Bowl with Preserved Lemon and Green Grape Vinaigrette. The grapes in this recipe make a cooling, crisp, and bright contrast to the spicy Moroccan flavors.
Recipe at: http://www.ciaprochef.com/grapes/moroccangrapebowl/

Farro Salad with Red Grapes, Pistachios, Feta Cheese, and Red Wine Vinaigrette

Chef Rebecca Peizer from The Culinary Institute of America shows us how to make Farro Salad with Red Grapes, Pistachios, and Feta Cheese dressed with a classic Red Wine Vinaigrette. The nutty whole grains and savory feta cheese, combined with fresh grapes, make this dish a satisfying meal. This salad is great served on its own or paired with a sandwich or an entrée.
Recipe at: http://www.ciaprochef.com/grapes/farrograpesalad/

Vegan Grape Mezze Platter

This vegan Grape Mezze Platter will surprise and delight your guests. Marinated black grapes replace traditional olives, the falafel is stuffed with hidden grapes, and the Tabbouleh is made with green grapes instead of cucumbers for a pleasing change. Serve this Mediterranean platter as a fun shareable appetizer. 
Recipe at: http://www.ciaprochef.com/grapes/grapemezzeplatter/