Lesson 1Prep and Separation of Raw and RTE Work: Work Flow, Physical Walls, Colour-Coding, Time Limits for Open RTE FoodsCovers how raw and ready-to-eat work must be separated to stop cross-contamination. Explains work flow design, walls, colour-coding, and time limits for open RTE foods, plus how inspectors check controls in real.
Checking raw-to-RTE product flowsPhysical walls and zoning controlsColour-coded tools and utensils ruleTime limits for open RTE productsProof 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 finding, and how inspectors test and review records.
Clean of packing placePackaging material fit checksLine guarding and physical wallsMetal finder setup and testPacked product true checksLesson 3Labelling, Tracking and Complaint Handling on Site: Batch Coding Review, Kept Sample Way, Buyer Complaint Log ChecksExplains how inspectors review labels, batch coding, and tracking to confirm products can be followed and recalled. Covers kept samples, complaint logs, and how site records support quick study of safety issues.
Needed label info checksBatch coding and date marking reviewTracking one-step up, one-step downKept sample storage and recordsBuyer complaint log proofLesson 4Cooking, Cooling and Hot-Holding Controls: Cooking Proof, Quick Cooling Ways, Hot-Holding Temperatures and CheckingExplains how to check safe cooking, cooling, and hot-holding. Covers critical limits, proof studies, core temperature checks, quick cooling ways, hot-holding temperatures, checking records, and handling of deviations.
Critical limits for cooking temperaturesProof of cooking and reheating stepsCooling time and temperature controlsHot-holding temperature checkingHandling undercooked product eventsLesson 5Pest Control, Waste Handling and Building Make: Signs of Pests, Waste Separation, Care 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 evaluate care of doors, ceilings, drains, and lighting for food safety.
Signs of pests and hidesPest control contracts and recordsWaste separation and storage placesBuilding true and door stateCeilings, drains and lighting cleanLesson 6Cleaning Steps and Tool Clean: Cleaning Times, Proof, Tool Design for Cleanability, Residue ChecksDescribes how to check cleaning programmes and tool clean. Covers written times, chemical use, proof and verification, tool design for cleanability, and residue checks using sight, ATP, and germ ways.
Review of cleaning times and SSOPsCleaner and sanitizer pickTool design for easy cleaningAfter-clean sight and ATP checksGerm proof of cleaningLesson 7Chilled Storage and Cold Chain Proof: Fridge/Freezer Temp Checks, Load Ways, Airflow and Defrost EffectsExplains how to check chilled storage and the cold chain. Includes fridge and freezer temperature checks, load ways, airflow, defrost times, alarm systems, and how records show ongoing temperature control.
Fridge and freezer temp recordsProduct loading and stacking waysAirflow, spacing and block risksDefrost times and ice build reviewTemperature alarms and answer logsLesson 8Finished Product Cold Store and Send Controls: Storage Turn (FIFO), Temperature Checking, Send Checks and Transport ControlsDetails check of finished product cold stores and send areas. Focuses on stock turn, temperature checking, loading ways, and transport controls that keep the cold chain and stop temperature wrong before delivery.
Checking FIFO and stock turnCold room temperature records reviewLoading ways and door openingVehicle temperature and seal checksBefore-send product state checksLesson 9Personal Clean Places and Worker Behaviour: Handwash Stations, Signs, Changing Rooms, Sick Rule FollowCovers check of personal clean places and worker behaviour. Includes handwash station enough, soap and sanitizer, changing rooms, PPE use, sick rule follow, and how to watch and ask staff during usual tasks.
Handwash station place and designSoap, sanitizer and drying givesChanging rooms and locker controlsWatch of handwashing waySickness reporting and out rulesLesson 10Raw Material Getting and Supplier Proof: Delivery Checks, Papers, Temperature on Arrival, Foreign-Body ControlsDetails check of raw material getting and supplier controls. Includes delivery checks, temperature on arrival, packaging true, foreign-body controls, papers, and how supplier okay and work are checked.
Vehicle and load state on arrivalTemperature checks for chilled and frozenPackaging true and dirtDelivery papers and COAsSupplier okay and review records
