Lesson 1Storage checks: dry storage, refrigerators, freezers, FIFO, temperature monitoring, segregation of allergens and therapeutic diet itemsThis lesson covers inspecting dry, chilled, and frozen storage for temps, stock rotation, separating allergens and special diets, packaging condition, and cleaning to avoid contamination and spoilage.
Dry store organization and off-floor storageRefrigerator and freezer temperature logsFIFO and date marking verificationAllergen and therapeutic diet segregationPackaging integrity and pest evidence reviewLesson 2Recommended area inspection order and rationale (receiving, storage, preparation, cooking, cooling, service, dishwashing, waste, staff facilities)This provides a sensible order for site walkthroughs, explaining why going from receiving to waste and staff areas cuts cross-contamination, aids evidence collection, and boosts inspection efficiency.
Starting at receiving and external areasProgression through storage zonesFlow through prep, cooking, and coolingService, trayline, and self-service reviewDishwashing, waste, and staff facilitiesLesson 3Pest control, maintenance, and infrastructure checks: building fabric, HVAC, water safety, lighting, drains, fitting and equipment maintenanceThis describes checking building structure, pest measures, utilities, and equipment upkeep, including entry points, HVAC, water, lights, drains, and repair plans for lasting food safety.
Exterior and interior pest entry pointsMonitoring devices and pest contractor recordsBuilding fabric, seals, and surface conditionHVAC, water safety, and backflow controlsPlanned maintenance and work-order follow-upLesson 4Personal hygiene, staff health and competency checks: handwashing, protective clothing, training verification, food handler health policiesThis focuses on staff hygiene, health, and skills checks, like handwashing method, protective gear, illness reports, training records, and oversight for safe food handling.
Handwashing facilities and observed techniqueProtective clothing use and launderingIllness reporting and exclusion policiesTraining records and refresher frequencySupervisor oversight and corrective coachingLesson 5Dishwashing and sanitation: manual vs mechanical washing validation, chemical concentration verification, drying and storage of cleaned equipmentThis covers checking manual and machine dishwashing, wash/rinse temps, chemical levels, machine function, drying, and clean storage to remove dirt and germs effectively.
Pre-scraping and rack loading practicesManual sink setup and contact timesDishmachine temperatures and cyclesDetergent and sanitizer concentration testsAir-drying and hygienic storage of waresLesson 6Preparation and cooking checks: cross-contamination controls, recipe controls for therapeutic diets, time-temperature controls, equipment sanitationThis details prep and cooking area checks for cross-contamination, allergen/special diet controls, proven recipes, time-temp rules, and equipment cleaning for safe food for all.
Raw–ready-to-eat separation and zoningAllergen and therapeutic diet recipe reviewCooking, reheating, and cooling recordsSanitary design and cleanliness of equipmentVerification of smallwares and utensils hygieneLesson 7Receiving and supplier control checks: verification of deliveries, traceability, supplier credentials, temperature and condition checksThis covers receiving checks, like supplier approval, delivery papers, product ID, temps, packaging, and vehicle cleanliness for full tracking and quick fixes on bad goods.
Approved supplier list and risk ratingVehicle cleanliness and loading practicesDelivery documentation and lot identificationTemperature and packaging condition checksNonconformance rejection and documentationLesson 8Cooling, hot-holding, and service checks: validated cooling procedures, hot-holding temps, self-service line controls, patient tray assemblyThis addresses cooling, hot-holding, and service checks, including proven cooling, temp monitoring, service controls, portioning, and tray setup to keep food safe till eaten.
Cooling methods, times, and temperature logsHot-holding equipment setup and checksService line protection and utensil controlPortioning, labeling, and allergen signagePatient and resident tray assembly review
