Lesson 1Preparation and separation of raw and RTE operations: work flow, physical barriers, color-coding, time limits for exposed RTE foodsCover how raw an ready-to-eat operations mus be separated fi prevent cross-contamination. Explain workflow design, barriers, color-codin, an time limits fi exposed RTE foods, plus how inspectors verify controls in practice wid Jamaican vibe.
Assessin raw-to-RTE product flowsPhysical barriers an zonin controlsColor-coded tools an utensils policyTime limits fi exposed RTE productsVerification a changeover proceduresLesson 2Packing room and finished product handling: packaging integrity, foreign-body prevention, packing line guards and metal detectorsCover controls in packin rooms an finished product handlin. Focus pon packagin suitability, integrity checks, foreign-body prevention, line design, guardin, metal detection, an how inspectors challenge test an review records Jamaican style.
Cleanliness a packin environmentPackagin material suitability checksLine guardin an physical barriersMetal detector setup an challenge testsPacked product integrity inspectionsLesson 3Labeling, traceability and complaint handling on-site: batch coding review, retained sample practice, consumer complaint log checksExplain how inspectors review labels, batch codin, an traceability fi confirm products can be tracked an recalled. Cover retained samples, complaint logs, an how on-site records support rapid investigation a safety issues in Jamaican.
Mandatory label information checksBatch codin an date markin reviewTraceability one-step up, one-step downRetained sample storage an recordsConsumer complaint log verificationLesson 4Cooking, cooling and hot-holding controls: cooking validation, rapid cooling methods, hot-holding temperatures and monitoringExplain how fi verify safe cookin, coolin, an hot-holdin. Cover critical limits, validation studies, core temperature checks, rapid coolin methods, hot-holdin temperatures, monitorin records, an handlin a deviations wid Jamaican touch.
Critical limits fi cookin temperaturesValidation a cookin an reheat stepsCoolin time an temperature controlsHot-holdin temperature monitorinHandlin undercooked product incidentsLesson 5Pest control, waste management and building fabric: evidences of pests, waste segregation, maintenance of ceilings/doors/lightingFocus pon pest control, waste handlin, an buildin condition. Explain how fi spot pest activity, assess contractor reports, verify waste segregation, an evaluate maintenance a doors, ceilings, drains, an lightin fi food safety Jamaican style.
Evidence a pests an harboragesPest control contracts an recordsWaste segregation an storage areasBuildin integrity an door conditionCeilings, drains an lightin hygieneLesson 6Cleaning procedures and equipment hygiene: cleaning schedules, validation, equipment design for cleanability, residue checksDescribe how fi evaluate cleanin programs an equipment hygiene. Cover written schedules, chemical use, validation an verification, equipment design fi cleanability, an residue checks usin visual, ATP, an microbiological methods in Jamaican.
Review a cleanin schedules an SSOPsDetergent an sanitizer selectionEquipment design fi easy cleaninPost-clean visual an ATP checksMicrobiological verification a cleaninLesson 7Chilled storage and cold chain verification: refrigerator/freezer temp checks, load patterns, airflow and defrost impactsExplain how fi assess chilled storage an di cold chain. Include refrigerator an freezer temperature checks, load patterns, airflow, defrost cycles, alarm systems, an how records demonstrate continuous temperature control wid Jamaican flair.
Refrigerator an freezer temp recordsProduct loadin an stackin patternsAirflow, spacin an blockage risksDefrost cycles an ice buildup reviewTemperature alarms an response logsLesson 8Finished product cold store and dispatch controls: storage rotation (FIFO), temperature monitoring, dispatch checks and transport controlsDetail inspection a finished product cold stores an dispatch areas. Focus pon stock rotation, temperature monitorin, loadin practices, an transport controls weh preserve di cold chain an prevent temperature abuse before delivery Jamaican style.
Assessin FIFO an stock rotationCold room temperature records reviewLoadin patterns an door openinVehicle temperature an seal checksPre-dispatch product condition checksLesson 9Personal hygiene facilities and staff behavior: handwash stations, signage, changing rooms, sick policy adherenceCover inspection a personal hygiene facilities an staff behavior. Include handwash station adequacy, soap an sanitizer, changin rooms, PPE use, sick policy adherence, an how fi observe an question staff durin routine tasks in Jamaican.
Handwash station location an designSoap, sanitizer an dryin provisionsChangin rooms an locker controlsObservation a handwashin practiceSickness reportin an exclusion rulesLesson 10Raw material receiving and supplier verification: delivery checks, documentation, temperature on arrival, foreign-body controlsDetail inspection a raw material receivin an supplier controls. Include delivery checks, temperature on arrival, packagin integrity, foreign-body controls, documentation, an how supplier approval an performance are verified wid Jamaican touch.
Vehicle an load condition on arrivalTemperature checks fi chilled an frozenPackagin integrity an contaminationDelivery documentation an COAsSupplier approval an review records
