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Restaurant Management Food Safety

Business

Rating4.2
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Restaurant Management Food Safety, available at $44.99, has an average rating of 4.17, with 57 lectures, based on 9 reviews, and has 37 subscribers.

You will learn about How to respond to customers complaints regarding food poisoning Allergies and food intolerances Food safety strategies Food hygiene requirements in restaurants Food safety, how to prevent health code violations Common causes and prevention of food spoilage for restaurants Protecting your restaurant from a foodborne illness outbreak How to avoid food poisoning in your restaurant How to train your restaurant staff when it comes to food safety This course is ideal for individuals who are Restaurant owners, restaurant staff, restaurant associations, food consultants, health workers, managers, directors, customers, CEO, students, governments, everybody etc. It is particularly useful for Restaurant owners, restaurant staff, restaurant associations, food consultants, health workers, managers, directors, customers, CEO, students, governments, everybody etc.

Enroll now: Restaurant Management Food Safety

Summary

Title: Restaurant Management Food Safety

Price: $44.99

Average Rating: 4.17

Number of Lectures: 57

Number of Published Lectures: 57

Number of Curriculum Items: 57

Number of Published Curriculum Objects: 57

Original Price: $74.99

Quality Status: approved

Status: Live

What You Will Learn

  • How to respond to customers complaints regarding food poisoning
  • Allergies and food intolerances
  • Food safety strategies
  • Food hygiene requirements in restaurants
  • Food safety, how to prevent health code violations
  • Common causes and prevention of food spoilage for restaurants
  • Protecting your restaurant from a foodborne illness outbreak
  • How to avoid food poisoning in your restaurant
  • How to train your restaurant staff when it comes to food safety

Who Should Attend

  • Restaurant owners, restaurant staff, restaurant associations, food consultants, health workers, managers, directors, customers, CEO, students, governments, everybody etc.

Target Audiences

  • Restaurant owners, restaurant staff, restaurant associations, food consultants, health workers, managers, directors, customers, CEO, students, governments, everybody etc.

Restaurant food safety refers to the process of properly storing and preparing foods to minimize the risk of foodborne illness within the context of a restaurant. Some food safety practices, like washing your hands after using the bathroom or wearing a hair net, are widely known, while others are a bit more obscure and less intuitive. The first step when devising any type of plan should always be to do your homework. Food safety is frequent studied topic, and there is a wealth of evidence-based data available on how to mitigate the risk. food that is left at room temperature can spoil quickly. While non-perishable foods, like peanut butter, oat, and bread, can be left out indefinitely. other foods, like meat, diary products, and sauces can make people sick if they are eaten after being left out for too long. The reputation of any restaurant business depend on the ability of the restaurant to work in such a way that they put their customers first in all things. Training your employees is the best way to ensure that they practice food hygiene with the right practical approach. Do not take things for granted as a restaurant owner because you can loss all your investment when there is a serious foodborne outbreak in your restaurant.

The secret about foodborne illness is that its very difficult to just look at the surface of the food and say that this food is contaminated, meaning that you just have to follow the right food instruction principle to ensure that you are save even as a single person, when you are in thought about food safety throw the food away, its better than eating it and becoming ill. There is no regulation that can protect you, than you taking good care of your health and finding out which restaurant has the highest reputation so you can frequently eat at that place to save your life.

Course Curriculum

Chapter 1: Introduction

Lecture 1: Introduction

Lecture 2: Food safety guidelines for restaurants

Lecture 3: Danger zone for food safety

Lecture 4: The importance of food safety for restaurants

Lecture 5: Best restaurant food safety practices

Lecture 6: Food worker hand washing and preparation

Chapter 2: Food Hygiene Requirement In restaurant

Lecture 1: Introduction

Lecture 2: What is food hygiene

Lecture 3: Why restaurants most comply with food hygiene standards

Lecture 4: Good food hygiene

Lecture 5: What the law says

Lecture 6: HACCP/ HACCP principles

Lecture 7: Critical considerations food hygiene standards in restaurants

Lecture 8: Design of food preparations areas

Lecture 9: Personal hygience

Chapter 3: How To Avoid Food Poisoning In Your Restaurant

Lecture 1: Introduction

Lecture 2: Get informed on the food poisoning basics

Lecture 3: Swing into action; devise an ambitious food safety program

Lecture 4: Employ safe food handling practices

Lecture 5: Encourage stay at home policy for sick workers

Lecture 6: Keep washroom clean and washroom supplies regularly replenished

Lecture 7: Find your washroom hygiene go to source

Chapter 4: How To Respond To Customers Complaints Regarding Food Poisoning

Lecture 1: Project empathy without accepting blame

Lecture 2: Complete a complaint report

Lecture 3: Investigate the complaint

Lecture 4: Inform the health department

Lecture 5: Follow up with the patron

Chapter 5: Food Safety: How To Prevent Health Code Violations

Lecture 1: Practice proper surface sanitation

Lecture 2: Wash hands frequently

Lecture 3: Properly clean food before cooking

Lecture 4: Keep track of food recalls

Lecture 5: Label food names and best- before dates

Lecture 6: Store food the right temperature

Lecture 7: Avoid cross- contamination

Lecture 8: Maintain your restaurant equipment

Chapter 6: Common Causes And Prevention Of Food Spoilage For Restaurant

Lecture 1: What is food spoilage

Lecture 2: Types of food spoilage

Lecture 3: Signs of food spoilage

Lecture 4: Sources of food waste and prevention methods

Chapter 7: Protecting Your Restaurant From A Foodborne illness outbreak

Lecture 1: Introduction

Lecture 2: Common causes of foodborne illness

Lecture 3: Financial impact insurance coverage

Chapter 8: Allergies And Food Intolerances

Lecture 1: The food allergy safety and treatment education

Lecture 2: Avoiding food allergy reaction

Lecture 3: Learn about cronobacter infection

Lecture 4: Gluten-free on the label

Chapter 9: Food Safety Strategies

Lecture 1: Extinguishing the risk foodborne illness during wildfires

Lecture 2: Safe selection handling of fish and shellfish

Lecture 3: Avoid foodborne illness during temporary power outages

Lecture 4: Food safety education

Lecture 5: Safe food now for a healthy tomorrow

Lecture 6: Be sure to invite food safety to your next pig roast

Lecture 7: What is your food safety plan for hurrican season

Chapter 10: How To train Your Restaurant Staff when It Comes To Food Safety

Lecture 1: The importance of food safety training

Lecture 2: Training tools

Lecture 3: Training methods

Lecture 4: Training methodologies: the balance

Instructors

Rating Distribution

  • 1 stars: 1 votes
  • 2 stars: 1 votes
  • 3 stars: 0 votes
  • 4 stars: 1 votes
  • 5 stars: 6 votes

Frequently Asked Questions


How long do I have access to the course materials?


You can view and review the lecture materials indefinitely, like an on-demand channel.


Can I take my courses with me wherever I go?


Definitely! If you have an internet connection, courses on Udemy are available on any device at any time. If you don’t have an internet connection, some instructors also let their students download course lectures. That’s up to the instructor though, so make sure you get on their good side!

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