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Workshop N/A Workshop LAPT Hospitality Centres F&B Production

厨房安全与卫生简介

Workshop Level

6 Subjects
18 Chapters
72 Lessons
500 Marks

LAPT — London Academy of Professional Training

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厨房安全与卫生简介
Workshop N/A
  • HS-FBP-W
  • Workshop Stage
  • 500 total marks
  • Pass: 300 marks (60%)
  • Validity: Lifetime
Enrol Now View Brochure
AwardWorkshop
Global LevelN/A
Total Marks500
Pass Mark300 (60%)
Subjects6
Chapters18
Classes72

About This Certification

Who Is This For?

This certification is designed for entry-level kitchen staff, aspiring chefs, and individuals new to the hospitality industry who wish to understand basic safety and hygiene standards in food preparation. It is suited for those with little to no prior experience in the kitchen environment.

Course Curriculum

6 subjects • 18 chapters • 72 classes
01
风险评估基础
3 chapters • 12 classes • 100 marks • 5h
了解厨房环境中的危险 4 classes
1.1 识别常见厨房危险
1.2 理解厨房危险的影响
1.3 进行基本厨房风险评估
1.4 在厨房实施危险控制措施
进行有效的风险评估 4 classes
2.1 理解风险评估原则
2.2 识别厨房环境中的危险
2.3 分析和优先考虑厨房风险
2.4 制定厨房安全的缓解策略
实施控制措施和监测 4 classes
3.1 理解厨房中的控制措施
3.2 识别关键危险和适当控制
3.3 实施有效的监测技术
3.4 评估和调整控制措施
02
个人卫生最佳实践
3 chapters • 12 classes • 100 marks • 6h
了解个人卫生的基础知识 4 classes
1.1 认识个人卫生在厨房中的重要性
1.2 识别关键的个人卫生实践
1.3 理解不良卫生的健康影响
1.4 在厨房中应用个人卫生技术
在厨房实施卫生实践 4 classes
2.1 理解个人卫生：厨房安全的基础
2.2 演示正确的洗手技术
2.3 识别和使用适当的厨房服装
2.4 应用卫生协议以防止交叉污染
高级卫生程序和合规性 4 classes
3.1 理解高级卫生法规
3.2 实施严格的个人卫生标准
3.3 练习有效的洗手技术
3.4 评估厨房环境中的卫生合规性
03
安全协议实施
3 chapters • 12 classes • 75 marks • 7h
了解基本厨房安全协议 4 classes
1.1 识别常见厨房危害
1.2 演示厨房工具的正确使用
1.3 理解个人卫生和卫生实践
1.4 在厨房实施应急响应程序
高级危险识别和风险管理 4 classes
2.1 识别高级厨房危害
2.2 分析厨房环境中的风险因素
2.3 制定有效的风险管理策略
2.4 应用安全协议以最小化风险
在食品准备中实施卫生标准 4 classes
3.1 理解食品准备中的卫生标准
3.2 识别厨房中的常见污染物
3.3 练习正确的手部卫生技术
3.4 在食品处理过程中实施消毒协议
04
餐饮业卫生标准
3 chapters • 12 classes • 75 marks • 7h
了解食源性疾病及其影响 4 classes
1.1 识别常见的食源性病原体
1.2 理解食源性疾病的症状和后果
1.3 识别污染的来源和途径
1.4 实施预防措施以最小化风险
餐饮环境中个人卫生的核心原则 4 classes
2.1 理解餐饮行业的个人卫生标准
2.2 识别厨房中常见的个人卫生错误
2.3 实施有效的手部卫生实践
2.4 应用个人防护装备以确保卫生合规
实施有效的卫生实践和控制 4 classes
3.1 理解核心卫生原则
3.2 识别常见厨房危害
3.3 在食品准备中应用卫生技术
3.4 监测和评估清洁标准
05
基本食品安全实践
3 chapters • 12 classes • 75 marks • 7h
了解食源性疾病及预防策略 4 classes
1.1 探索常见的食源性病原体
1.2 识别食源性疾病的症状和风险
1.3 应用安全食品处理技术
1.4 在厨房实践中实施预防措施
个人卫生和安全食品处理实践 4 classes
2.1 理解个人卫生在厨房中的重要性
2.2 掌握食品安全的洗手技术
2.3 应用适当的个人着装以处理食品
2.4 在日常烹饪中实施安全食品处理实践
实施卫生控制和温度规定 4 classes
3.1 理解厨房中的卫生控制
3.2 识别常见食品危害和污染物
3.3 为食品安全实施有效的温度控制
3.4 在日常操作中应用卫生和温度检查
06
厨房危险概述
3 chapters • 12 classes • 75 marks • 8h
了解常见厨房危险 4 classes
1.1 识别潜在厨房危害
1.2 理解厨房中的化学和物理风险
1.3 学习安全厨房实践以减轻危害
1.4 在厨房场景中应用危害预防技术
识别危险材料和设备 4 classes
2.1 识别厨房中的危险物质
2.2 识别故障或不安全的厨房设备
2.3 理解标签和警告标志
2.4 为危险情况实施安全措施
实施安全协议和预防措施 4 classes
3.1 识别常见厨房危害
3.2 理解安全协议
3.3 应用预防措施
3.4 练习应急响应

Assessment & Grading

Assessment Methods
  • Written Examination
  • Practical Assignment
  • Portfolio Assessment
Theory
70%
Practical
20%
Project
10%
厨房安全与卫生简介
Workshop N/A
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