Lesson 1Storage checks: dry storage, refrigerators, freezers, FIFO, temperature monitoring, segregation of allergens and therapeutic diet itemsShows how to check dry, cold, frozen storage for temp control, stock turn, split of allergens special diets, pack soundness, cleaning, stopping dirt and 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 walk, why from receiving to waste staff areas cuts cross-dirt, aids proof gather, boosts check flow efficiency.
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 maintenanceCovers check of building parts, pest steps, services, gear upkeep, watching entry spots, air systems, water, lights, drains, fix plans 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 policiesTargets judging staff clean, health, skills, handwash way, guard clothes, sick reports, training files, oversight, for steady safe food handler ways.
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 proof of hand and machine dishwash, wash rinse temps, chem strength, machine work, dry, clean store, for good soil germ removal.
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 check prep cook areas for cross-dirt, allergen special diet controls, proven recipes, time-temp match, gear clean, safe making for all eaters.
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 receive steps, prove supplier okay, delivery papers, item ID, temps, pack soundness, vehicle clean, full track quick fix for bad 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 assemblyHits checks on cool, hot-hold, serve, proven cool ways, temp watch, serve line controls, portions, tray build, food safe 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
