Lesson 1Ready and Separate of Raw and Ready-to-Eat Works: Work Flow, Body Walls, Color-Marking, Time Limits for Open Ready-to-Eat FoodsThis lesson covers how raw and ready-to-eat works must be separate to stop cross-dirt. It explains work flow make, walls, color-marking, and time limits for open ready-to-eat foods, plus how inspectors check controls in real in Gambia.
Checking raw-to-ready-to-eat good flowsBody walls and zoning controlsColor-marked tools and small tools ruleTime limits for open ready-to-eat goodsCheck of change waysLesson 2Packing Room and Done Good Handling: Packing True, Strange-Body Stop, Packing Line Guards and Metal FindersThis lesson covers controls in packing rooms and done good handling. Focuses on packing fit, true checks, strange-body stop, line make, guarding, metal finding, and how inspectors test and look at records in Gambian sites.
Clean of packing placePacking thing fit checksLine guarding and body wallsMetal finder setup and test challengesPacked good true checksLesson 3Labeling, Tracking and Complaint Handling on Site: Batch Marking Check, Kept Sample Way, Buyer Complaint Note ChecksThis lesson explains how inspectors check labels, batch marking, and tracking to confirm goods can be followed and called back. Covers kept samples, complaint notes, and how site records help quick study of safety problems in Gambia.
Needed label info checksBatch marking and date mark checkTracking one-step forward, one-step backKept sample store and recordsBuyer complaint note checkLesson 4Cooking, Cooling and Hot-Holding Controls: Cooking Check True, Quick Cooling Ways, Hot-Holding Temperatures and CheckingThis lesson explains how to check safe cooking, cooling, and hot-holding. Covers key limits, check true studies, core temperature checks, quick cooling ways, hot-holding temperatures, check records, and handling of wrongs.
Key limits for cooking temperaturesCheck true of cooking and reheat stepsCooling time and temperature controlsHot-holding temperature checkingHandling undercooked good eventsLesson 5Pest Control, Waste Handling and Building Make: Signs of Pests, Waste Separate, Care of Ceilings/Doors/LightsThis lesson focuses on pest control, waste handling, and building state. Explains how to spot pest acts, check worker reports, check waste separate, and look at care of doors, ceilings, drains, and lights for food safety in Gambia.
Signs of pests and hidesPest control deals and recordsWaste separate and store spotsBuilding true and door stateCeilings, drains and light cleanLesson 6Cleaning Steps and Tool Clean: Cleaning Times, Check True, Tool Make for Clean Easy, Left ChecksThis lesson tells how to check cleaning programs and tool clean. Covers written times, chemical use, check true and confirm, tool make for clean easy, and left checks using sight, ATP, and germ ways in Gambian facilities.
Check of cleaning times and SSOPsCleaner and clean-kill pickTool make for easy cleanAfter-clean sight and ATP checksGerm check of cleaningLesson 7Chilled Store and Cold Chain Check: Fridge/Freezer Temp Checks, Load Ways, Air Flow and Defrost HitsThis lesson explains how to check chilled store and the cold chain. Includes fridge and freezer temperature checks, load ways, air flow, defrost times, alarm systems, and how records show keep temperature control in Gambia.
Fridge and freezer temp recordsGood loading and stack waysAir flow, space and block dangersDefrost times and ice build checkTemperature alarms and answer notesLesson 8Done Good Cold Store and Send Controls: Store Turn (FIFO), Temperature Checking, Send Checks and Transport ControlsThis lesson details check of done good cold stores and send spots. Focuses on stock turn, temperature checking, loading ways, and transport controls that keep the cold chain and stop temperature wrong before give in Gambia.
Checking FIFO and stock turnCold room temperature records checkLoading ways and door openVehicle temperature and seal checksBefore-send good state checksLesson 9Personal Clean Places and Worker Acts: Handwash Spots, Signs, Change Rooms, Sick Rule FollowThis lesson covers check of personal clean places and worker acts. Includes handwash spot enough, soap and clean-kill, change rooms, PPE use, sick rule follow, and how to watch and ask workers during normal tasks in Gambia.
Handwash spot place and makeSoap, clean-kill and dry givesChange rooms and locker controlsWatch of handwashing waySick telling and out rulesLesson 10Raw Thing Get and Supplier Check: Give Checks, Papers, Temperature on Come, Strange-Body ControlsThis lesson details check of raw thing get and supplier controls. Includes give checks, temperature on come, packing true, strange-body controls, papers, and how supplier okay and work are checked in Gambian operations.
Vehicle and load state on comeTemperature checks for chilled and frozenPacking true and dirtGive papers and COAsSupplier okay and review records
