Lesson 1Storage checks: dry storage, refrigerators, freezers, FIFO, temperature monitoring, segregation of allergens and therapeutic diet itemsThis explains checking dry, chilled, frozen storage for temperatures, stock rotation, separating allergens and special diets, packaging, and cleaning to stop 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 gives a logical order for site walks, explaining why starting from receiving to waste and staff areas cuts cross-contamination, aids evidence, and speeds up inspections.
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, pest measures, utilities, equipment upkeep, including entry points, air systems, 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 evaluates staff cleanliness, health, skills, including handwashing, protective gear, illness reports, training records, supervision 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, chemicals, machine work, drying, 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 checking prep and cooking for cross-contamination, allergen/special diet controls, tested recipes, time-temp rules, equipment cleaning for safe food.
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, verifying suppliers, delivery papers, product IDs, temps, packaging, vehicle cleanliness for full tracking and quick fixes.
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 checks cooling, hot-holding, service with tested cooling, temp monitoring, line controls, portioning, tray assembly 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
