Lesson 1Storage checks: dry storage, refrigerators, freezers, FIFO, temperature monitoring, segregation of allergens and therapeutic diet itemsShows inspecting dry, cold, and frozen storage for temps, stock rotation, separating allergens and special diets, packaging, and cleaning to avoid contamination and spoilage.
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 from receiving to waste and staff areas, why it cuts cross-contamination, aids evidence, and speeds up inspections.
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 checking building, pest measures, utilities, equipment upkeep, entry points, air systems, water, lights, drains, repairs for ongoing 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 policiesEvaluates staff cleanliness, health, skills like handwashing, gear, illness reports, training, supervision for safe food handling.
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 equipmentValidates hand and machine dishwashing, temps, chemicals, function, drying, clean storage to remove dirt and germs.
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 sanitationInspects prep and cooking for contamination, allergen/diet controls, recipes, time-temps, equipment cleaning for safe food.
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 checksChecks receiving for supplier approval, docs, product ID, temps, packaging, vehicle cleanliness for traceability and quick fixes.
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 assemblyChecks cooling, holding, service with methods, temp monitoring, line controls, portioning, trays to keep food safe till eaten.
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
