Allergen Handling
Identifying allergens on a recipe, preventing contact during preparation and answering a guest allergy question.
Kitchen
Kitchen Hygiene
Cleaning as you go, the wash up cycle, equipment hygiene and the end of shift close down.
Overview
Cleaning as you go, the wash up cycle, equipment hygiene and the end of shift close down. The course is built around the procedure as it is actually carried out on shift, with a written standard, the common mistakes, and a checklist to work through.
What you will be able to do
- Carry out the procedure to the written standard without supervision.
- Recognise the common failures in this task and correct them.
- Complete the associated checklist and record the result.
- Know when the situation must be escalated to a supervisor.
Requirements
No prior study is required. Access to the relevant work area is useful for the practice checklist.
Curriculum
Orientation
2 lessons · 13 min
- text Why this matters: Kitchen Hygiene Preview 8 min
- text What you will be able to do: Kitchen Hygiene 5 min
The standard
3 lessons · 31 min
- video The procedure demonstrated: Kitchen Hygiene 14 min
- text The written standard: Kitchen Hygiene 12 min
- pdf Reference sheet: Kitchen Hygiene 5 min
In practice
3 lessons · 32 min
- text Common mistakes: Kitchen Hygiene 10 min
- text Working under pressure: Kitchen Hygiene 10 min
- checklist Practice checklist: Kitchen Hygiene 12 min
Assessment
1 lessons · 8 min
- text Review before the quiz: Kitchen Hygiene 8 min
Frequently asked questions
How long does this course take?
About 60 minutes of study, which can be split across shifts.
Is a certificate issued?
Yes. A certificate with a verification code is issued once the course and its assessment are passed.
Is the course available in Arabic?
Yes. Every lesson exists in English and Arabic, and the Arabic version is laid out right to left.
Related courses
Culinary Fundamentals
Brigade structure, mise en place, basic cooking methods and how a hotel kitchen runs a service.
Food Storage
Storage order in the fridge, dry store discipline, stock rotation and the labelling that makes it verifiable.
This course inside a full programme
Most teams take this as part of a department programme that ends in one verifiable certificate.