Infection Control in Kitchens Training 

The Infection Control in Kitchen Course is designed to provide participants with a comprehensive understanding of how to maintain a clean and hygienic kitchen environment to prevent the spread of infections and foodborne illnesses. The course will cover topics such as proper handwashing techniques, cleaning and sanitizing surfaces and equipment, and safe food handling practices. Participants will learn practical techniques to enhance their infection control skills and ensure the safety of their customers and colleagues.

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Course Content:

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1: Introduction to Infection Control in Kitchen

• Understanding the importance of infection control in kitchen

• Identifying common pathogens and sources of contamination

• Understanding the legal and ethical considerations of infection control in kitchen

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2: Personal Hygiene

• Proper handwashing techniques

• Techniques for personal hygiene, including appropriate clothing and hair restraint

• Strategies for minimizing the spread of infections in the kitchen

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3: Cleaning and Sanitizing Procedures

• Techniques for cleaning and sanitizing surfaces and equipment in the kitchen

• Understanding the difference between cleaning and sanitizing

• Strategies for preventing the growth of bacteria and other pathogens

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4: Safe Food Handling Practices

• Understanding the principles of safe food handling

• Techniques for proper food storage and handling

• Strategies for preventing cross-contamination

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5: Pest Control

• Understanding the risks and consequences of pest infestations

• Techniques for preventing and controlling pest infestations

• Strategies for maintaining a pest-free environment in the kitchen

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6: Continuous Improvement

• Understanding the importance of continuous improvement in infection control practices

• Techniques for measuring and analyzing infection control performance

• Strategies for implementing improvements and sustaining infection control practices