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Food Safety & Kitchen Foundations

Food Handler Certificate

95 lessons · 13 quizzes · Certificate of completion · Chef Eric Arrouzé

Food Handler Certificate – Food Safety for Restaurants

Food Safety for Restaurants is a professional-level food handler certificate designed for restaurants, cafés, and commercial food service operations. In busy kitchens, risk increases quickly. Therefore, this course focuses on applying food safety principles under real service conditions.

First, you examine how food contamination occurs in professional kitchens. Then, you learn how biological, chemical, and physical hazards affect food safety. Finally, the course explains how foodborne illness develops and how to reduce risk through sanitation systems, staff hygiene, temperature control, cross-contamination prevention, and allergen management.

Unlike basic food safety courses, this training focuses on restaurant accountability. As a result, you learn how to apply procedures across teams, maintain control during service, and reduce inspection violations using practical, operation-focused examples.

Overall, this course supports regulatory compliance while helping protect guests, staff, and your business reputation in professional food service environments.

Restaurant Food Safety Led by a Professional French Chef

Chef Eric teaches this course using real restaurant experience gained in professional kitchens. As a result, food safety concepts connect directly to service flow, staff behavior, and operational pressure.

Learn more about restaurant food safety planning →

Operational & Compliance-Focused Training

This course goes beyond fundamentals. Instead, it addresses food safety systems, staff responsibility, inspection readiness, documentation, and daily compliance in active restaurant operations.

Live One-on-One Video Coaching (Optional)

In addition, live one-on-one video coaching is available as an optional add-on. This support helps owners, managers, and chefs apply food safety principles to their specific operation, menu, or inspection challenges.

Advance Your Professional Training

This course is part of our professional training pathway. Therefore, it pairs well with advanced programs focused on systems, compliance, and operational performance.

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Course content

  1. Welcome to the Toolbox
  2. Course ebook
  3. Resources/Cheat-Sheets
  4. Food Safety
    1. Food Safety Definition
    2. We All Have a Hand in It…
    3. Handling a Foodborne Illness Complaint
    4. Quiz Food Safety Introduction Quiz
  5. Foodborne Illness
    1. Chef, What Is Foodborne Illness?
    2. Foodborne Illness Causes
    3. Germs
    4. Bacteria
    5. Viruses
    6. Foodborne Infection vs Intoxication
    7. Spores and Toxins
    8. Other Pathogens
    9. Natural Toxins
    10. Quiz Foodborne Illness Quiz
  6. Consequences
    1. Symptoms and Mortality
    2. Incubation Period
    3. Infectious Dose
    4. Outbreaks
    5. Quiz Consequences Quiz
  7. FATTOM
    1. Definition of FATTOM
    2. F for Food
    3. A for Acid
    4. T for Temperature
    5. T for Time
    6. O for Oxygen
    7. M for Moisture
    8. Quiz FATTOM
  8. Transmission of Contaminants
    1. Cycle of Transmission of Contaminants
    2. What is Cross Contamination?
    3. Cutting Boards Dirty Truth
    4. Quiz Transmission of Contaminants Quiz
  9. Preventing Contaminants Transmission
    1. Importance of Personal Hygiene
    2. At the Industry and Government Level
    3. Health-Organizations
    4. Tips to Prevent Cross-Contamination
    5. Quiz Preventing Contaminants Transmission Quiz
  10. Pest Control
    1. Pest Control
  11. Why Every Restaurant Needs a Food Safety Plan?
  12. Step-by-Step: Building a Food Safety Plan
    1. From Safe Habits to a System
    2. From Menu to Hazards
    3. Corrective Actions, Verification, and Documentation
    4. Audit, Improvement, and Application
    5. Build Your Own Food Safety Plan
    6. The Foundation: Prerequisite Programs (PRPs)
  13. Sanitation
    1. What is a Sanitation Plan?
    2. It is in your Hands
    3. Dishwashing
    4. Should I use antibacterial soap or regular hand soap?
    5. Creating a Sanitation Plan (Part 1)
    6. Creating a Sanitation Plan (Part 2)
    7. Creating a Sanitation Plan (Part 3)
    8. Quiz Sanitation Quiz
  14. Dealing with Allergies
    1. Why Bother With Allergies?
    2. What is Allergen Cross-Contamination?
    3. What is Peanut-Free?
    4. What is “Celiac”?
    5. Quiz Dealing with Allergies Quiz
  15. Best Practice in a Restaurant
  16. Receiving Practices
    1. Food Storage Introduction
    2. Receiving Practices
    3. Dry Foods
    4. Refrigerated Products
    5. Dairy Products
    6. Produce
    7. Fresh Meats, Poultry, and Seafood
    8. Frozen Foods
    9. Quiz Storage Temperatures and Procedures Quiz
  17. Preventing With Heat
    1. What is the Danger Zone?
    2. Cook to Proper Temperature
    3. Cooking Temperatures Chart
    4. Bacteria Control Table
    5. Hot Holding
    6. Use of leftovers
    7. Use a Meat Thermometer
    8. Calibrating a Meat Thermometer
    9. Thermometer Calibration Log
    10. Quiz Preventing Food Poisoning with Heat Quiz
  18. Preventing With Cold
    1. Chill it! Refrigerate Promptly!
    2. Defrosting Do’s and Don’ts
    3. Leftovers Cold Storage Chart
    4. Keeping the food cold
    5. Quiz Preventing Food Poisoning with Cold Quiz
  19. Delivery and Food Transportation
  20. Using Microwave Oven Safely
    1. Cooking and Reheating Tips
    2. Choosing the Right Microwave Container
    3. Is Your Microwave Oven Leak-Proof?
    4. Quiz Using Microwave Oven Safely Quiz
  21. Taking Away Leftovers
  22. Workplace Sanitation & Facility Care
  23. Final Reflection & Self-Assessment
  24. Quiz Food Safety Final Quiz

Cook it: recipes for this course

Pasta Dough in Food Processor or By HandRecipePasta Dough in Food Processor or By HandLow Fat and Egg Free Pistachio GelatoRecipeLow Fat and Egg Free Pistachio GelatoHow to Shuck an Oyster SafelyRecipeHow to Shuck an Oyster Safely
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