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Unit 1: Introduction: Restaurant & Foodservice Safety, Opening Safely
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Welcome to Safety First, a free online course to support the restaurant and foodservice industry during times of Covid. This course will help you understand the basics of Covid, how get up-to-date information and resources, and best practices to keep workers safe.
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Welcome & Overview
  • Task 1: The Safety First Online Program
  • Task 2: Welcome to Safety First
  • Task 3: An Industry-Wide Partnership
  • Task 4: Learning Targets
  • Task 5: How to Use This Course
  • Task 6: Course Survey
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Preventing Covid Transmission: The Basics
  • Task 7: Omicron Variant: What You Need To Know
  • Task 8: Omicron Variant: Tools to Fight This
  • Task 9: Six Steps to Safety
  • Task 10: Our Covid-19 Pledge
  • Task 11: Diner Code of Conduct
  • Task 12: Reducing Covid-19 Risks in Restaurants: A Baker's Dozen
  • Task 13: Source Control
  • Task 14: Vaccination and Covid-19 Spread
  • Task 15: Spread by Inhalation & Reducing Risk
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Importance of Ventilation
  • Task 16: Safety First Ventilation Basics
  • Task 17: Indoor vs Outdoor | Weighing Risk
  • Task 18: Tools to Improve Ventilation
  • Task 19: Existing Mechanical Ventilation Systems
End of Unit 1
Unit 2: Getting Back to Work Safely
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This unit focused on the essential steps to get back to work safely. It addresses how to get a free vaccine and where to get current Covid information specific to your locale. The unit also introduces key topics of mask wearing, cleaning & sanitizing, and hand washing.
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Learning Targets & Overview
  • Task 20: Find a Free Covid-19 Vaccine Near You
  • Task 21: Learning Targets & Overview
  • Task 22: Best Practices for Employee Safety
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Vaccination & Employee Safety Best Practices
  • Task 23: Mask Protocols & Current Recommendations
  • Task 24: Hand Washing and Sanitizing
  • Task 25: Cleaning, Sanitizing, and Disinfecting
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Resources & Knowledge Check
  • Task 26: Mask Guidance and Vaccination Resources
  • Task 27: Knowledge Check - Getting Back to Work Safely
End of Unit 2
Unit 3: Employee Personal Health Plan
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This unit addresses the importance of maintaining personal health, with a focus on mental health. Topics include following a personal health plan, reducing stress, getting help, and what to do if you're infected with Covid.
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Learning Targets & Overview
  • Task 28: Learning Targets & Overview
  • Task 29: Best Practices for Employee Health
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Personal Health Overview
  • Task 30: Are You Protecting Yourself from Covid-19?
  • Task 31: What Workers Should Do If They Are Sick, or Think They May Have Covid-19
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Free Mental Health Resources
  • Task 32: How are you Feeling?
  • Task 33: How to Speak Up & Stay Safe
  • Task 34: Mental Health Overview & Treatment | CDC
  • Task 35: Coping with Stress | CDC
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Resources & Knowledge Check
  • Task 36: Employee Mental Health Resources
  • Task 37: Knowledge Check - Employee Personal Health Plan
End of Unit 3
Unit 4: Management and Responsibilities for Chefs & Leaders
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This unit addresses the perspective of management, supervisors and leaders and their responsibilities during Covid. It covers topics such as ventilation, filtration, and purification as well as best practices for workspaces. Covid screening workers and diners is also addressed in this unit.
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Learning Targets & Overview
  • Task 38: Learning Targets & Overview
  • Task 39: Best Practices for Reducing Covid-19 Risks
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Reducing Covid Risks in Restaurants
  • Task 40: What Managers and Supervisors Should Do
  • Task 41: What All Restaurant Workers Should Do
  • Task 42: Organizing the Restaurant for Reducing Covid-19 Risk
  • Task 43: Worker Arrival and Preparing for Work
  • Task 44: Food Preparation Areas
  • Task 45: Receiving Protocols
  • Task 46: Screening Workers & Diners
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Resources & Knowledge Check
  • Task 47: Ventilation & Transmission Resources
  • Task 48: Knowledge Check - Reducing Risks & Ventilation
End of Unit 4
Unit 5: Diner Safety
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Diner safety is the focus of this learning unit. Key topics include best practices for on-site dining and takeout, payment systems, enforcing policies, and an overview of mechanical safety measures such as ventilation and air filtering systems.
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Learning Targets & Overview
  • Task 49: Learning Targets & Overview
  • Task 50: Best Practices for Diner Safety
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On-Site Diner Protocols
  • Task 51: Diner Code of Conduct
  • Task 52: Reservations, Greeting, and Seating
  • Task 53: Onsite Dining and Takeout Services
  • Task 54: Customer Payment Procedures
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Resources & Knowledge Check
  • Task 55: Diner Safety Resources
  • Task 56: Knowledge Check - Diner Safety
End of Unit 5
Unit 6: Staying Informed & Taking Action
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This is the final learning of the course, with a review of key concepts and resources. You will also be able to submit a final reflection - thoughts on what has been most useful in the course, what you need more help with, or thoughts about how you have adapted to working during Covid.
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Key Takeaways
  • Task 57: Overview of Safety First Key Points
  • Task 58: CDCF Foundation Partnership
  • Task 59: CDCF Foundation Toolkit
  • Task 60: Additional Sources & Resources
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In Closing
  • Task 61: How to Help in Your Community
  • Task 62: Personal Reflection
  • Task 63: Thank You
End of Unit 6

Course Description

Course Highlights

  • Free self-paced online program
  • 90-minutes of current, up-to-date COVID-19 information
  • 100+ learning Tasks focused on educating hospitality workers
  • Current stories from Chefs with key pointers on keeping open and safe

Course Objectives

Course Description

Course Highlights

  • Free self-paced online program
  • 90-minutes of current, up-to-date COVID-19 information
  • 100+ learning Tasks focused on educating hospitality workers
  • Current stories from Chefs with key pointers on keeping open and safe

Course Objectives