Advanced Cleaning and Sanitizing Skills for Restaurants $15

Master the most important skills to keep your food service business areas clean and protect your patrons from becoming sick. This course teaches how to create and implement schedules to keep food service operations correctly sanitized and prevent food contamination from chemicals.

Course Objectives:

  • Learn what to clean and sanitize
  • Understand when to clean and sanitize
  • Learn how to clean and sanitize
  • Learn advanced skills for cleaning and sanitizing stationary equipment

Sanitary Maintenance Mastery for Your Restaurant $15

This course teaches your restaurant staffers some of the most critical – and most often ignored – skills to keep a restaurant or food service business clean and germ-free. These skills are critical for keeping your patrons from becoming sick through contact with bacteria.

Course Objectives:

  • Understand and observe correct procedures for dealing with waste and maintaining garbage receptacles
  • Learn to clean and sanitize correctly after patrons get sick
  • Maintain effective pest prevention and removal methods in your operation

Certifications and Avoiding Violations
A food business can suffer long-lasting harm if it fails to pass an inspection – or even worse, if local authorities temporarily close it down because of an infraction. But that is not the only peril your restaurant can face from authorities. Here are some topics that your training should cover, especially when training personnel who will supervise your food operations:

  • Rules for complying with local health laws and codes – When inspectors come, for example, what will they be looking for? Will your restaurant have to supply documentation that required measures have been taken to prevent infestations by insects and rodents? Are cooking oils and other supplies stored where they cannot be contaminated by heat or dampness? What checklists will be used to evaluate the cleanliness of stoves, cookers, sinks and other equipment?
  • Required certifications, if any – Are your chefs, food handlers or other employees required to pass any exams and earn certification before they can work in the food service industries in your city or town? If so, your training should include information on how to prepare.
  • Fire prevention – Remember that all cities and towns require fire inspections – and that failure to meet requirements regarding smoke detectors, fire extinguishers and well-marked fire exits – could get your restaurant closed on the spot, often for extended periods of time.
  • OSHA laws – The Occupational Safety and Health Administration has laws in place to protect workers’ safety and health and to assure that they are working appropriate hours in safe conditions. Your training for managers should therefore include information about what OHSA requires, how its demands can be met, when OHSA inspections can be expected, and what steps can be taken if violations are found when OHSA visits.