Food Safety

Food Safety

Course Description

In the United States, it’s estimated that one in six people gets foodborne illness each year—the equivalent of about 48 million cases of foodborne illness. Many people get foodborne illness but don’t realize it. Foodborne illness can be as harmless as an upset stomach, but can commonly appear as nausea, diarrhea or vomiting. However, in some cases it can cause life-threatening illness or death. Everyone is susceptible to foodborne illness, and especially children, the elderly, pregnant women and people with compromised immune systems. Whether you cook for yourself or for others, it’s important to be able to handle food in a safe manner.

In this course, you’ll learn how to adopt foodsafe practices to avoid foodborne illness. You’ll learn about common causes of foodborne illness and the importance of handwashing. You’ll also learn how to purchase, store, prepare and cook food in a safe manner. Finally, you’ll learn how to keep a clean and sanitary kitchen.

This unit contains eight lessons:

  • Overview: Why Learn about Food Safety?
  • Lesson 1: Introduction to Food Safety
  • Lesson 2: Handwashing
  • Lesson 3: Buying Food
  • Lesson 4: Storing Food
  • Lesson 5: Preparing Food
  • Lesson 6: Cleaning Up
  • Summary and Quiz

Course Objectives

  • Identify common causes of foodborne illness
  • Learn simple techniques to prepare food safely, such as handwashing
  • Maintain a clean and sanitary kitchen
  • Interpret signs of freshness for purchasing the freshest foods
  • Store food for maximum safety and shelf-life
  • Follow simple steps to avoid cross-contamination
  • Cook food to optimize flavor and safety

Course Syllabus

Food Safety

Foodborne illness can be an issue both inside and outside of the home, regardless of how well we think we know our food supply chain. Symptoms can range from an upset stomach to nausea, diarrhea or vomiting. In this unit, you’ll learn techniques and habits to keep your loved ones happy and healthy.

  • Orientation
  • Task 1: Welcome to The Rouxbe Cooking School
  • Task 2: Course Overview
  • Task 3: Why Learn about Food Safety?
  • Task 4: Complete Your Course Self Assessment
  • Task 5: Course Pre-Assessment

Lesson 1: Introduction to Food Safety

In this lesson, you will learn about the importance of food safety.

  • Lesson 1: Introduction to Food Safety
  • Task 6: Introduction to Food Safety
  • Task 7: Causes of Foodborne Illness
  • Task 8: Types of Pathogens
  • Task 9: Keys to Food Safety

Lesson 2: Handwashing

In this lesson, you’ll learn about when to wash your hands, and how to wash your hands properly.

  • Lesson 2: Handwashing
  • Task 10: Introduction to Handwashing
  • Task 11: When to Wash Your Hands
  • Task 12: Proper Handwashing
  • Task 13: Practice

Lesson 3: Buying Food

In this lesson you’ll learn about foodsafe ways to buy groceries. You’ll learn what makes certain items potentially hazardous foods, and how to handle and select them safely. You’ll also learn best practices for getting food home from the grocery store in a foodsafe manner.

  • Lesson 3: Buying Food
  • Task 14: Buying Food Safely
  • Task 15: Potentially Hazardous Foods
  • Task 16: Buying Food Safely
  • Task 17: Quiz: Buying Food Safely

Lesson 4: Storing Food

In this lesson, you will learn about the proper storage of food in the refrigerator and freezer, as well as dry storage. You’ll also learn about the order in which to put away groceries, how to separate food from chemicals and cleaners, and how to properly deal with leftovers.

  • Lesson 4: Storing Food
  • Task 18: Storing Food Safely
  • Task 19: Storing Food in the Refrigerator
  • Task 20: Quiz: Storing Food in the Refrigerator
  • Task 21: More Refrigerator Tips
  • Task 22: Storing Food in the Freezer
  • Task 23: Storing Dry Goods
  • Task 24: Storing Leftovers

Lesson 5: Preparing Food

In this lesson, you’ll learn about cross-contamination and how to avoid it. You’ll learn about the danger zone and the importance of controlling temperature when cooking, cooling and reheating food. You’ll also learn how to use a thermometer properly and when it’s appropriate to use one, and how to microwave food safely.

  • Lesson 5: Preparing Food
  • Task 25: Preparing Food Safely
  • Task 26: Cross-Contamination
  • Task 27: The Danger Zone
  • Task 28: Cooking Food Thoroughly
  • Task 29: Using Thermometers

Lesson 6: Cleaning Up

In this lesson, you’ll learn the importance of keeping a clean kitchen, and when and how to clean it. You’ll learn the difference between cleaning and sanitizing, and how these concepts apply to food preparation surfaces like counters and cutting boards.

  • Lesson 6: Cleaning Up
  • Task 30: Cleaning for Food Safety
  • Task 31: When to Clean
  • Task 32: Cleaning Counters & Cutting Boards
  • Food Safety: Summary and Quiz
  • Task 33: Course Review & Quiz Preparation
  • Task 34: Final Course Assessment



Current Students

Richard G Reginald M Genevieve W Donna D Sarah F Keith L Huddie  B Mohammed A Camille L Kevin  Cassie V Brian M Don L Angela R Clayton H Daniel R Vanessa J Sevin C Eric J Mrs B Jonathan L Maribel V Daniel N Jan M Pedro F Dan L Wassim M Patrick O William B  chloie L Winnie T John W Simone maria B Catalina J Monique O Jorge  M Rhonda W Mrs.liv L Shaden M Dawna H Dave S Philippe P Jodi C Heather S Johnny ku K

Students to Date:
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