Lesson 1Prep and Separation of Raw and Ready-to-Eat Work: Work Flow, Physical Walls, Colour-Coding, Time Limits for Open Ready-to-Eat FoodsCovers how raw and ready-to-eat work must be separated to stop cross-contamination. Explains work flow setup, walls, colour-coding, and time limits for open ready-to-eat foods, plus how inspectors check guards in real.
Judging raw-to-ready-to-eat product flowsPhysical walls and zoning guardsColour-coded tools and utensils ruleTime limits for open ready-to-eat productsCheck of switch stepsLesson 2Packing Room and Finished Product Handling: Packaging Strength, Foreign-Body Stop, Packing Line Guards and Metal FindersCovers guards in packing rooms and finished product handling. Focuses on packaging fit, strength checks, foreign-body stop, line setup, guarding, metal finding, and how inspectors test and review papers.
Clean of packing placePackaging stuff fit checksLine guarding and physical wallsMetal finder setup and test challengesPacked product strength checksLesson 3Labelling, Tracking and Complaint Handling On-Spot: Batch Coding Look, Kept Sample Habit, Buyer Complaint Log ChecksExplains how inspectors look at labels, batch coding, and tracking to confirm products can be followed and called back. Covers kept samples, complaint logs, and how on-spot records help quick safety probes.
Must-have label info checksBatch coding and date mark lookTracking one-step forward, one-step backKept sample store and papersBuyer complaint log checkLesson 4Cooking, Cooling and Hot-Holding Guards: Cooking Check, Quick Cooling Ways, Hot-Holding Temps and ChecksExplains how to check safe cooking, cooling, and hot-holding. Covers key limits, check studies, core temp checks, quick cooling ways, hot-holding temps, check records, and handling breaks.
Key limits for cooking tempsCheck of cooking and reheating stepsCooling time and temp guardsHot-holding temp checkHandling undercooked product eventsLesson 5Pest Control, Waste Handling and Building Make: Signs of Pests, Waste Separation, Upkeep of Ceilings/Doors/LightsFocuses on pest control, waste handling, and building state. Explains how to spot pest work, judge contractor reports, check waste separation, and judge upkeep of doors, ceilings, drains, and lights for food safety.
Signs of pests and hidesPest control deals and papersWaste separation and store spotsBuilding strength and door stateCeilings, drains and lights cleanLesson 6Cleaning Steps and Tool Clean: Cleaning Times, Check, Tool Setup for Cleanability, Residue ChecksDescribes how to judge cleaning setups and tool clean. Covers written times, chemical use, check and confirm, tool setup for cleanability, and residue checks using sight, ATP, and germ ways.
Look at cleaning times and SSOPsSoap and cleaner pickTool setup for easy cleanAfter-clean sight and ATP checksGerm check of cleaningLesson 7Chilled Store and Cold Chain Check: Fridge/Freezer Temp Checks, Load Patterns, Air Flow and Defrost HitsExplains how to judge chilled store and the cold chain. Includes fridge and freezer temp checks, load patterns, air flow, defrost cycles, alarm setups, and how records show steady temp control.
Fridge and freezer temp papersProduct load and stack patternsAir flow, space and block risksDefrost cycles and ice build lookTemp alarms and answer logsLesson 8Finished Product Cold Store and Send Guards: Store Turn (FIFO), Temp Check, Send Checks and Transport GuardsDetails check of finished product cold stores and send spots. Focuses on stock turn, temp check, load habits, and transport guards that keep the cold chain and stop temp harm before delivery.
Judging FIFO and stock turnCold room temp papers lookLoad patterns and door openVehicle temp and seal checksBefore-send product state checksLesson 9Personal Clean Setups and Worker Actions: Handwash Spots, Signs, Changing Rooms, Sick Rule FollowCovers check of personal clean setups and worker actions. Includes handwash spot enough, soap and cleaner, changing rooms, PPE use, sick rule follow, and how to watch and ask workers during usual tasks.
Handwash spot place and setupSoap, cleaner and dry givesChanging rooms and locker guardsWatch of handwashing habitSickness report and exclude rulesLesson 10Raw Stuff Receive and Supplier Check: Delivery Checks, Papers, Temp on Arrival, Foreign-Body GuardsDetails check of raw stuff receive and supplier guards. Includes delivery checks, temp on arrival, packaging strength, foreign-body guards, papers, and how supplier okay and work are checked.
Vehicle and load state on arrivalTemp checks for chilled and frozenPackaging strength and dirtDelivery papers and COAsSupplier okay and look papers
