Lesson 1Storage checks: dry storage, refrigerators, freezers, FIFO, temperature monitoring, segregation of allergens and therapeutic diet itemsShows how to check dry, chilled, frozen storage for temps, stock rotation, separating allergens special diets, packaging, cleaning, stopping contamination spoilage in storage.
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)Gives logical order for site walkthrough, why from receiving to waste staff areas cuts cross-contamination, aids evidence, speeds inspection.
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 maintenanceDescribes checking building, pest measures, utilities, equipment upkeep, monitoring entries, HVAC, water, lights, drains, repairs 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 policiesFocuses checking staff hygiene, health, skills, handwashing, clothing, illness reports, training, oversight for safe food handler habits.
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 equipmentCovers checking manual mechanical dishwashing, wash rinse temps, chemicals, machine work, drying, clean storage for removing dirt germs.
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 sanitationDetails checking prep cooking for cross-contamination, allergen special diet controls, tested recipes, time-temp rules, equipment cleaning for safe food all groups.
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 checksCovers receiving checks, supplier approval, delivery papers, product ID, temps, packaging, vehicle clean for full tracking 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 assemblyAddresses cooling, hot-holding, service checks, tested cooling, temp monitoring, line controls, portioning, tray build for safe food to eat.
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
