Lesson 1Storage checks: dry storage, refrigerators, freezers, FIFO, temperature monitoring, segregation of allergens and therapeutic diet itemsExplains how to inspect dry, chilled, and frozen storage for temperature control, stock rotation, segregation of allergens and special diets, packaging integrity, and cleaning, preventing contamination and 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)Provides a logical sequence for walking the site, explaining why the order from receiving through waste and staff areas reduces cross-contamination, supports evidence gathering, and improves efficiency of the 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 maintenanceDescribes inspection of building fabric, pest control measures, utilities, and equipment maintenance, including monitoring of entry points, HVAC, water, lighting, drainage, and repair programs that 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 policiesFocuses on evaluating staff hygiene, health status, and competency, including handwashing technique, protective clothing, illness reporting, training records, and supervision, to 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 equipmentCovers validation of manual and mechanical dishwashing, including wash and rinse temperatures, chemical concentration, mechanical function, drying, and hygienic storage of clean items, ensuring effective removal of soil and 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 sanitationDetails how to inspect prep and cooking areas for cross-contamination, allergen and therapeutic diet controls, validated recipes, time–temperature compliance, and equipment sanitation, ensuring safe production for 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 checksCovers inspection steps at receiving, including verification of supplier approval, delivery documentation, product identification, temperatures, packaging integrity, and vehicle hygiene, ensuring full traceability and rapid response to nonconforming 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 assemblyAddresses checks on cooling, hot-holding, and service, including validated cooling methods, temperature monitoring, service line controls, portioning, and tray assembly, ensuring food remains 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
