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Workshop N/A Workshop Hospitality Industry F&B Production

Intro to Kitchen Safety & Sanitation

Workshop Level

6 Subjects
18 Chapters
72 Lessons
500 Marks

LAPT — London Academy of Professional Training

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Intro to Kitchen Safety & Sanitation
Workshop N/A
  • HS-FBP-W
  • Workshop Stage
  • 500 total marks
  • Pass: 300 marks (60%)
  • Validity: Lifetime
Enrol Now View Brochure
AwardWorkshop
Global LevelN/A
Total Marks500
Pass Mark300 (60%)
Subjects6
Chapters18
Classes72

About This Certification

Who Is This For?

This certification is designed for individuals entering the food and beverage production sector with no prior experience. It is ideal for those who wish to lay a strong foundation in kitchen safety and sanitation to enhance their employability and professional competence.

Course Curriculum

6 subjects • 18 chapters • 72 classes
01
Risk Assessment Basics
3 chapters • 12 classes • 100 marks • 5h
Understanding Hazards in the Kitchen Environment 4 classes
1.1 Identifying Common Kitchen Hazards
1.2 Understanding the Impact of Kitchen Hazards
1.3 Performing a Basic Kitchen Risk Assessment
1.4 Implementing Hazard Control Measures in the Kitchen
Conducting Effective Risk Assessments 4 classes
2.1 Understanding Risk Assessment Principles
2.2 Identifying Hazards in a Kitchen Environment
2.3 Analyzing and Prioritizing Kitchen Risks
2.4 Developing Mitigation Strategies for Kitchen Safety
Implementing Control Measures and Monitoring 4 classes
3.1 Understanding Control Measures in Kitchens
3.2 Identifying Key Hazards and Appropriate Controls
3.3 Implementing Effective Monitoring Techniques
3.4 Evaluating and Adjusting Control Measures
02
Personal Hygiene Best Practices
3 chapters • 12 classes • 100 marks • 6h
Understanding the Basics of Personal Hygiene 4 classes
1.1 Recognizing the Importance of Personal Hygiene in the Kitchen
1.2 Identifying Key Personal Hygiene Practices
1.3 Understanding the Health Implications of Poor Hygiene
1.4 Applying Personal Hygiene Techniques in the Kitchen
Implementing Hygiene Practices in the Kitchen 4 classes
2.1 Understanding Personal Hygiene: Basics for Kitchen Safety
2.2 Demonstrating Proper Handwashing Techniques
2.3 Identifying and Using Appropriate Kitchen Attire
2.4 Applying Hygiene Protocols to Prevent Cross-Contamination
Advanced Hygiene Procedures and Compliance 4 classes
3.1 Understanding Advanced Hygiene Regulations
3.2 Implementing Strict Personal Hygiene Standards
3.3 Practicing Effective Handwashing Techniques
3.4 Evaluating Hygiene Compliance in Kitchen Settings
03
Safety Protocol Implementation
3 chapters • 12 classes • 75 marks • 7h
Understanding Basic Kitchen Safety Protocols 4 classes
1.1 Identifying Common Kitchen Hazards
1.2 Demonstrating Proper Handling of Kitchen Tools
1.3 Understanding Personal Hygiene and Sanitation Practices
1.4 Implementing Emergency Response Procedures in the Kitchen
Advanced Hazard Identification and Risk Management 4 classes
2.1 Recognising Advanced Kitchen Hazards
2.2 Analyzing Risk Factors in Kitchen Environments
2.3 Developing Effective Risk Management Strategies
2.4 Applying Safety Protocols to Minimise Risks
Implementing Sanitation Standards in Food Preparation 4 classes
3.1 Understanding Sanitation Standards in Food Preparation
3.2 Identifying Common Contaminants in the Kitchen
3.3 Practicing Proper Hand Hygiene Techniques
3.4 Implementing Sanitization Protocols in Food Handling
04
Hygiene Standards in F&B
3 chapters • 12 classes • 75 marks • 7h
Understanding Foodborne Illnesses and Their Impact 4 classes
1.1 Recognizing Common Foodborne Pathogens
1.2 Understanding The Symptoms and Consequences of Foodborne Illnesses
1.3 Identifying Sources and Routes of Contamination
1.4 Implementing Preventive Measures to Minimize Risks
Core Principles of Personal Hygiene in F&B Environments 4 classes
2.1 Understanding Personal Hygiene Standards in F&B
2.2 Identifying Common Personal Hygiene Mistakes in the Kitchen
2.3 Implementing Effective Hand Hygiene Practices
2.4 Applying Personal Protective Equipment for Hygiene Compliance
Implementing Effective Sanitation Practices and Controls 4 classes
3.1 Understanding Core Sanitation Principles
3.2 Identifying Common Kitchen Hazards
3.3 Applying Sanitation Techniques in Food Preparation
3.4 Monitoring and Evaluating Cleanliness Standards
05
Basic Food Safety Practices
3 chapters • 12 classes • 75 marks • 7h
Understanding Foodborne Illnesses and Prevention Strategies 4 classes
1.1 Exploring Common Foodborne Pathogens
1.2 Identifying Symptoms and Risks of Foodborne Illnesses
1.3 Applying Safe Food Handling Techniques
1.4 Implementing Preventative Measures in Kitchen Practices
Personal Hygiene and Safe Food Handling Practices 4 classes
2.1 Understanding the Importance of Personal Hygiene in the Kitchen
2.2 Mastering Handwashing Techniques for Food Safety
2.3 Applying Proper Personal Attire for Food Handling
2.4 Implementing Safe Food Handling Practices in Everyday Cooking
Implementing Sanitation Controls and Temperature Regulations 4 classes
3.1 Understanding Sanitation Controls in the Kitchen
3.2 Identifying Common Food Hazards and Contaminants
3.3 Implementing Effective Temperature Controls for Food Safety
3.4 Applying Sanitation and Temperature Checks in Daily Operations
06
Introduction to Kitchen Hazards
3 chapters • 12 classes • 75 marks • 8h
Understanding Common Kitchen Hazards 4 classes
1.1 Identifying Potential Kitchen Hazards
1.2 Understanding Chemical and Physical Risks in the Kitchen
1.3 Learning Safe Kitchen Practices to Mitigate Hazards
1.4 Applying Hazard Prevention Techniques in Kitchen Scenarios
Identifying Hazardous Materials and Equipment 4 classes
2.1 Recognizing Dangerous Substances in the Kitchen
2.2 Identifying Faulty or Unsafe Kitchen Equipment
2.3 Understanding Labels and Warning Signs
2.4 Implementing Safety Measures for Hazardous Situations
Implementing Safety Protocols and Preventative Measures 4 classes
3.1 Identifying Common Kitchen Hazards
3.2 Understanding Safety Protocols
3.3 Applying Preventative Measures
3.4 Practicing Emergency Response

Assessment & Grading

Assessment Methods
  • Written Examination
  • Practical Assignment
  • Portfolio Assessment
Theory
70%
Practical
20%
Project
10%
Intro to Kitchen Safety & Sanitation
Workshop N/A
Enrol Now View Brochure
Enrol Now

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