Kitchen Hygiene and Safety

Purpose Statement

This module describes the performance outcomes, skills and competencies required by the learner to manage, apply, supervise, monitor and implement kitchen hygiene and sanitation in the kitchen and hospitality industry. The learner will be able to Supervise kitchen hygiene, Manage personal hygiene of the food handler and Monitor kitchen hygiene and safety

Learning Objectives

By the end of this course, each student should be able to:

1. Ensure personal hygiene and grooming
2. Monitor the usage of personal protective equipment (PPE)
3. Select properly cleaning tools and chemicals
4. Clean tools and equipment
5. Clean kitchen premises
6. Maintain HACCAP principles
7. Maintain tools and equipment
8. Handle food safely
9. Maintain safety and security equipment
10. Monitor handling of dangerous chemicals
11. Manage kitchen waste