Lesson 1Preparation and Separation of Raw and RTE Operations: Work Flow, Physical Barriers, Colour-Coding, Time Limits for Exposed RTE FoodsThis covers separating raw and ready-to-eat operations to stop cross-contamination in Botswana. It explains work flow planning, barriers, colour-coding, time limits for exposed ready-to-eat foods, and inspector verification of controls.
Appraising raw-to-RTE product flowsPhysical barriers and zoning controlsColour-coded tools and utensils policyTime limits for exposed RTE productsVerification of changeover proceduresLesson 2Packing Room and Finished Product Handling: Packaging Strength, Foreign-Body Prevention, Packing Line Guards and Metal DetectorsThis addresses controls in packing areas and finished product management in Botswana. It focuses on packaging fitness, strength checks, foreign-body prevention, line setup, guarding, metal detection, and inspector testing plus file reviews.
Cleanliness of packing surroundingsPackaging material fitness checksLine guarding and physical barriersMetal detector setup and test challengesPacked product strength inspectionsLesson 3Labelling, Traceability and Complaint Handling On-Site: Batch Coding Review, Retained Sample Practice, Consumer Complaint Log ChecksThis explains inspector review of labels, batch coding, traceability to ensure trackable and recallable products in Botswana. It covers retained samples, complaint logs, and site files aiding quick safety probes.
Required label info checksBatch coding and date marking reviewTraceability one-step up, one-step downRetained sample storage and filesConsumer complaint log verificationLesson 4Cooking, Cooling and Hot-Holding Controls: Cooking Proof, Rapid Cooling Methods, Hot-Holding Temperatures and MonitoringThis explains verifying safe cooking, cooling, hot-holding in Botswana. It covers critical boundaries, proof studies, core temperature checks, quick cooling, hot-holding temps, monitoring files, and deviation handling.
Critical boundaries for cooking tempsProof of cooking and reheating stepsCooling time and temp controlsHot-holding temp monitoringHandling undercooked product casesLesson 5Pest Control, Waste Management and Building Fabric: Signs of Pests, Waste Separation, Maintenance of Ceilings/Doors/LightingThis focuses on pest control, waste handling, building state in Botswana. It explains spotting pest signs, appraising contractor reports, verifying waste separation, evaluating upkeep of doors, ceilings, drains, lighting for safety.
Signs of pests and hideoutsPest control contracts and filesWaste separation and storage areasBuilding strength and door stateCeilings, drains and lighting hygieneLesson 6Cleaning Procedures and Equipment Hygiene: Cleaning Schedules, Proof, Equipment Design for Cleanability, Residue ChecksThis describes evaluating cleaning programmes and equipment hygiene in Botswana. It covers written schedules, chemical use, proof and verification, equipment design for cleaning, residue checks via visual, ATP, microbial methods.
Review of cleaning schedules and SSOPsDetergent and sanitiser selectionEquipment design for easy cleaningPost-clean visual and ATP checksMicrobiological verification of cleaningLesson 7Chilled Storage and Cold Chain Verification: Fridge/Freezer Temp Checks, Load Patterns, Airflow and Defrost EffectsThis explains assessing chilled storage and cold chain in Botswana. Includes fridge/freezer temp checks, load patterns, airflow, defrost cycles, alarm systems, and files showing steady temp control.
Fridge and freezer temp filesProduct loading and stacking patternsAirflow, spacing and blockage risksDefrost cycles and ice buildup reviewTemp alarms and response logsLesson 8Finished Product Cold Store and Dispatch Controls: Storage Rotation (FIFO), Temp Monitoring, Dispatch Checks and Transport ControlsThis details site checks of finished product cold stores and dispatch in Botswana. Focuses on stock rotation, temp monitoring, loading habits, transport controls preserving cold chain and avoiding temp abuse before delivery.
Appraising FIFO and stock rotationCold room temp files reviewLoading patterns and door openingVehicle temp and seal checksPre-dispatch product state checksLesson 9Personal Hygiene Facilities and Staff Behaviour: Handwash Stations, Signage, Changing Rooms, Sick Policy AdherenceThis covers site checks of hygiene facilities and staff behaviour in Botswana. Includes handwash station suitability, soap/sanitiser, changing rooms, PPE use, sick policy following, observing and querying staff in daily tasks.
Handwash station site and designSoap, sanitiser and drying setupsChanging rooms and locker controlsObservation of handwashing habitSickness reporting and exclusion rulesLesson 10Raw Material Receiving and Supplier Verification: Delivery Checks, Documentation, Temp on Arrival, Foreign-Body ControlsThis details site checks of raw material intake and supplier controls in Botswana. Includes delivery verifications, arrival temp, packaging strength, foreign-body controls, paperwork, supplier vetting and performance confirmation.
Vehicle and load state on arrivalTemp checks for chilled and frozenPackaging strength and contaminationDelivery paperwork and COAsSupplier vetting and review files
