Lesson 1Preparation and separation of raw and RTE operations: work flow, physical barriers, colour-coding, time limits for exposed RTE foodsDetails separating raw and RTE areas to avoid cross-contamination. Covers workflow planning, physical barriers, colour-coding systems, exposure time limits for RTE, and inspector practical verification.
Assessing raw-to-RTE product flowsPhysical barriers and zoning controlsColor-coded tools and utensils policyTime limits for exposed RTE productsVerification of changeover proceduresLesson 2Packing room and finished product handling: packaging integrity, foreign-body prevention, packing line guards and metal detectorsFocuses on packing area and finished goods controls. Includes packaging suitability, integrity tests, foreign matter prevention, line guards, metal detectors, inspector challenge tests, and record reviews.
Cleanliness of packing environmentPackaging material suitability checksLine guarding and physical barriersMetal detector setup and challenge testsPacked product integrity inspectionsLesson 3Labelling, traceability and complaint handling on-site: batch coding review, retained sample practice, consumer complaint log checksShows inspectors how to check labels, batch codes, traceability for recall readiness. Includes retained samples, complaint registers, supporting swift safety issue investigations.
Mandatory label information checksBatch coding and date marking reviewTraceability one-step up, one-step downRetained sample storage and recordsConsumer complaint log verificationLesson 4Cooking, cooling and hot-holding controls: cooking validation, rapid cooling methods, hot-holding temperatures and monitoringVerifies safe cooking, cooling, hot-holding processes. Covers limits, validation data, core temps, quick cooling, holding temps, monitoring logs, deviation management.
Critical limits for cooking temperaturesValidation of cooking and reheating stepsCooling time and temperature controlsHot-holding temperature monitoringHandling undercooked product incidentsLesson 5Pest control, waste management and building fabric: evidences of pests, waste segregation, maintenance of ceilings/doors/lightingTargets pest control, waste disposal, building upkeep. Spots pest signs, reviews contractor reports, checks waste separation, maintenance of doors, ceilings, drains, lighting for safety.
Evidence of pests and harboragesPest control contracts and recordsWaste segregation and storage areasBuilding integrity and door conditionCeilings, drains and lighting hygieneLesson 6Cleaning procedures and equipment hygiene: cleaning schedules, validation, equipment design for cleanability, residue checksEvaluates cleaning regimes and equipment sanitation. Includes schedules, chemical application, validation/verification, cleanable design, residue detection via visual, ATP, microbial tests.
Review of cleaning schedules and SSOPsDetergent and sanitizer selectionEquipment design for easy cleaningPost-clean visual and ATP checksMicrobiological verification of cleaningLesson 7Chilled storage and cold chain verification: refrigerator/freezer temp checks, load patterns, airflow and defrost impactsAssesses chilled storage and cold chain integrity. Checks fridge/freezer temps, loading effects, airflow, defrosting, alarms, records proving consistent temperature control.
Refrigerator and freezer temp recordsProduct loading and stacking patternsAirflow, spacing and blockage risksDefrost cycles and ice buildup reviewTemperature alarms and response logsLesson 8Finished product cold store and dispatch controls: storage rotation (FIFO), temperature monitoring, dispatch checks and transport controlsInspects finished goods cold storage and dispatch. Covers FIFO stock rotation, temp monitoring, loading, transport measures preserving cold chain till delivery.
Assessing FIFO and stock rotationCold room temperature records reviewLoading patterns and door openingVehicle temperature and seal checksPre-dispatch product condition checksLesson 9Personal hygiene facilities and staff behaviour: handwash stations, signage, changing rooms, sick policy adherenceInspects hygiene facilities and staff practices. Checks handwash setups, soap/sanitiser, changing areas, PPE, illness policy compliance, observing routine staff activities.
Handwash station location and designSoap, sanitizer and drying provisionsChanging rooms and locker controlsObservation of handwashing practiceSickness reporting and exclusion rulesLesson 10Raw material receiving and supplier verification: delivery checks, documentation, temperature on arrival, foreign-body controlsReviews raw material intake and supplier checks. Includes delivery inspections, arrival temps, packaging condition, foreign matter controls, documentation, supplier performance verification.
Vehicle and load condition on arrivalTemperature checks for chilled and frozenPackaging integrity and contaminationDelivery documentation and COAsSupplier approval and review records
