The Food Professional’s Guide to Restaurant Safety and Cleanliness is a program from The Culinary Institute of America to educate culinary professionals and restaurant managers about food safety and safe service.
Course 1: Food Safety in the Modern Professional Kitchen is catered to foodservice professionals, and covers issues of safe food storage and preparation, contamination, and creating a workplace that is safe for the food handlers.
Course 2: Ensuring Safe Service for your Guests was developed for front-of-the-house staff. This course covers server hygiene, safe work methods to prevent food contamination, and restaurant cleaning protocols.
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