Course curriculum

  1. 1

    • Union Kitchen Mission & Core Values

    • What is Union Kitchen's Mission?

    • Union Kitchen Ecosystem

    • Which of the following is NOT a part of the Union Kitchen ecosystem?

    • Welcome to the Kitchen!
  2. 2

    • Introduction: What Makes a Successful Food Entrepreneur?

    • Embracing a Growth Mindset

    • Becoming an Expert in Manufacturing

    • Becoming an Expert in the OODA Loop

    • What does the OODA in OODA Loop stand for?

    • Code of Conduct at Union Kitchen
  3. 3

    • Monthly Membership Invoice

    • What Happens When Payment is Not Received for Membership?

    • Producing on a Suspended Account

    • Weekly Storage Options at Union Kitchen

    • Select all of the following storage options Union Kitchen offers

    • Food Safety Fines

    • How much is a food safety fine?

    • I have a question. Who do I talk to?
  4. 4

    • Membership Access

    • Fobs

    • Storage at Union Kitchen

    • Storage Options

    • Storage FAQs

    • True or False: All Kitchen members must have a minimum of 2 shelves of storage

    • Modifying Storage

    • Bringing in Equipment

    • Communal vs. Non-Communal Spaces at Union Kitchen
  5. 5

    • History of Freezer Storage

    • How to Freeze Properly

    • Best Practices for Freezing & Freezer Rules

    • Storage Options in the Freezer

    • Fridge Organization

    • Storage Options in the Fridge

    • What temperature must your food be at before placing it in the walk-in freezer?

    • Food Labeling

    • Which of the following does NOT have to be on your storage food label?

    • Storage Options for Dry Goods

    • Introduction to Pallets

    • Building a Pallet

    • Distributor Pick-up Pallets

    • Pallet Sized Deliveries

    • Pallet Storage at Union Kitchen
  6. 6

    • Foodborne Illness

    • Practices Related to Foodborne Illness

    • Food Most Likely to be Contaminated

    • High Risk Populations

    • High Risk Foods

    • Food Labeling & Food Safety

    • Biological, Physical, and Chemical Contaminants

    • What is the temperature danger zone?

    • FATTOM

    • Chemical Contaminants

    • Physical Contaminants

    • What's the best way to control bacteria?

    • Allergens

    • Cutting Boards & Allergens

    • What color cutting board should be used when handling cooked food?

    • FDA Guidance on Allergens

    • Actions That Can Contaminate Food

    • Production-Ready Attire

    • Hand Washing

    • Using Gloves

    • True or false: It is recommended to blow into your gloves to put it on easier

    • The Flow of Food

    • How Do You Use a Three-Pot Sink?

    • How to Use Green and Red Sanitizer Buckets

    • Union Kitchen Health Policy
  7. 7

    • Introduction

    • Section 1: Basic Food Safety Procedures

    • Section 2: Personnel Hygiene

    • Section 3: Facility and Equipment Cleanliness

    • Section 4: Flow of Food

    • Section 5: Logs
  8. 8

    • Production Floor Access

    • Visitor Policy

    • True or false: Visitors are allowed into the Union Kitchen Space Monday-Friday from 10 am to 4 pm

    • Music Policy

    • Receiving Practices

    • Cafe Policy
  9. 9

    • Knowledge Base

    • QR Codes at Union Kitchen

    • Email us!

    • Use Our Template HACCP

  10. 10

    • Introduction to Manufacturing Equipment at Union Kitchen

    • Tier 1 Manufacturing Equipment

    • Tier 2 Manufacturing Equipment

    • Tier 3 Manufacturing Equipment
  11. 11

    • Introduction to Tier 1 Manufacturing Equipment

    • Heat Processing

    • Equipment Used for Heat Processing

    • Recap