Lesson 1Prep and Separation of Raw and RTE Works: Work Flow, Physical Walls, Color-Coding, Time Limits for Open RTE FoodsCovers how raw and ready-to-eat works must be separated to stop cross-contamination. Explains work flow design, walls, color-coding, and time limits for open RTE foods, plus how inspectors check controls in real.
Checking raw-to-RTE product flowsPhysical walls and zoning controlsColor-coded tools and utensils ruleTime limits for open RTE productsCheck of changeover stepsLesson 2Packing Room and Finished Product Handling: Packaging True, Foreign-Body Stop, Packing Line Guards and Metal FindersCovers controls in packing rooms and finished product handling. Focuses on packaging fit, true checks, foreign-body stop, line design, guarding, metal find, and how inspectors test and look at records.
Clean of packing placePackaging thing fit checksLine guarding and physical wallsMetal finder setup and testPacked product true looksLesson 3Labeling, Tracking and Complaint Handling On-Site: Batch Coding Look, Kept Sample Way, Consumer Complaint Log ChecksExplains how inspectors look at labels, batch coding, and tracking to confirm products can be followed and called back. Covers kept samples, complaint logs, and how on-site records help quick study of safety problems.
Needed label info checksBatch coding and date mark lookTracking one-step up, one-step downKept sample store and recordsConsumer complaint log checkLesson 4Cooking, Cooling and Hot-Holding Controls: Cooking Check, Quick Cooling Ways, Hot-Holding Temps and CheckingExplains how to check safe cooking, cooling, and hot-holding. Covers critical limits, check studies, core temp checks, quick cooling ways, hot-holding temps, checking records, and handling of deviations.
Critical limits for cooking tempsCheck of cooking and reheating stepsCooling time and temp controlsHot-holding temp checkingHandling undercooked product eventsLesson 5Pest Control, Waste Handling and Building Cloth: Signs of Pests, Waste Separation, Upkeep of Ceilings/Doors/LightingFocuses on pest control, waste handling, and building state. Explains how to spot pest work, check contractor reports, check waste separation, and look at upkeep of doors, ceilings, drains, and lighting for food safety.
Signs of pests and hidesPest control deals and recordsWaste separation and store areasBuilding true and door stateCeilings, drains and lighting cleanLesson 6Cleaning Steps and Equipment Clean: Cleaning Times, Check, Equipment Design for Clean Fit, Residue ChecksDescribes how to look at cleaning programs and equipment clean. Covers written times, chemical use, check and verify, equipment design for clean fit, and residue checks using visual, ATP, and germ ways.
Look at cleaning times and SSOPsDetergent and clean pickEquipment design for easy cleanAfter-clean visual and ATP checksGerm check of cleaningLesson 7Chilled Store and Cold Chain Check: Fridge/Freezer Temp Checks, Load Ways, Airflow and Defrost HitsExplains how to look at chilled store and the cold chain. Includes fridge and freezer temp checks, load ways, airflow, defrost times, alarm systems, and how records show ongoing temp control.
Fridge and freezer temp recordsProduct loading and stack waysAirflow, space and block risksDefrost times and ice build lookTemp alarms and answer logsLesson 8Finished Product Cold Store and Send Controls: Store Turn (FIFO), Temp Checking, Send Checks and Transport ControlsDetails check of finished product cold stores and send areas. Focuses on stock turn, temp checking, loading ways, and transport controls that keep the cold chain and stop temp wrong before delivery.
Looking at FIFO and stock turnCold room temp records lookLoading ways and door openVehicle temp and seal checksBefore-send product state checksLesson 9Personal Clean Places and Staff Behavior: Handwash Stations, Signs, Changing Rooms, Sick Rule FollowCovers check of personal clean places and staff behavior. Includes handwash station enough, soap and clean, changing rooms, PPE use, sick rule follow, and how to watch and ask staff during usual tasks.
Handwash station place and designSoap, clean and dry givesChanging rooms and locker controlsWatch of handwashing waySickness saying and out rulesLesson 10Raw Thing Receive and Supplier Check: Delivery Checks, Papers, Temp on Arrival, Foreign-Body ControlsDetails check of raw thing receive and supplier controls. Includes delivery checks, temp on arrival, packaging true, foreign-body controls, papers, and how supplier okay and work are checked.
Vehicle and load state on arrivalTemp checks for chilled and frozenPackaging true and dirtDelivery papers and COAsSupplier okay and look records
