Lesson 1Storage checks: dry storage, refrigerators, freezers, FIFO, temperature monitoring, segregation of allergens and therapeutic diet itemsExplain how fi inspect dry, chilled, an frozen storage fi temperature control, stock rotation, segregation of allergens an special diets, packagin integrity, an cleanin, preventin contamination an spoilage throughout 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)Provide a logical sequence fi walk di site, explainin why di order from receivin through waste an staff areas reduce cross-contamination, support evidence gatherin, an improve efficiency of di inspection process.
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 maintenanceDescribe inspection of buildin fabric, pest control measures, utilities, an equipment maintenance, includin monitorin of entry points, HVAC, water, lightin, drainage, an repair programs dat support sustained 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 policiesFocus pon evaluatin staff hygiene, health status, an competency, includin handwashin technique, protective clothin, illness reportin, trainin records, an supervision, fi ensure food handlers consistently apply safe practices.
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 equipmentCover validation of manual an mechanical dishwashin, includin wash an rinse temperatures, chemical concentration, mechanical function, dryin, an hygienic storage of clean items, ensurin effective removal of soil an pathogens.
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 sanitationDetail how fi inspect prep an cookin areas fi cross-contamination, allergen an therapeutic diet controls, validated recipes, time–temperature compliance, an equipment sanitation, ensurin safe production fi all consumer 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 checksCover inspection steps at receivin, includin verification of supplier approval, delivery documentation, product identification, temperatures, packagin integrity, an vehicle hygiene, ensurin full traceability an rapid response to nonconformin goods.
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 assemblyAddress checks pon coolin, hot-holdin, an service, includin validated coolin methods, temperature monitorin, service line controls, portionin, an tray assembly, ensurin food remain safe until consumption.
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
