Lesson 1Preparation and Separation of Raw and RTE Operations: Work Flow, Physical Barriers, Colour-Coding, Time Limits for Exposed RTE FoodsThis lesson covers separating raw and ready-to-eat work to avoid cross-contamination. It explains workflow setup, barriers, colour-coding, time limits for open foods, and verifying controls on site.
Assessing raw-to-ready-to-eat product flowsPhysical barriers and zoning controlsColour-coded tools and utensils policyTime limits for exposed ready-to-eat productsVerification of changeover proceduresLesson 2Packing Room and Finished Product Handling: Packaging Integrity, Foreign-Body Prevention, Packing Line Guards and Metal DetectorsThis lesson covers packing area controls and handling finished goods. It focuses on packaging fit, integrity tests, stopping foreign objects, line safety, metal detectors, and inspector tests and record reviews.
Cleanliness of packing environmentPackaging material suitability checksLine guarding and physical barriersMetal detector setup and challenge testsPacked product integrity inspectionsLesson 3Labelling, Traceability and Complaint Handling On-Site: Batch Coding Review, Retained Sample Practice, Consumer Complaint Log ChecksThis lesson explains reviewing labels, batch codes, and tracking to ensure products can be traced and recalled. It covers kept samples, complaint logs, and how site records aid quick safety probes.
Mandatory label information checksBatch coding and date marking reviewTraceability one-step up, one-step downRetained sample storage and recordsConsumer complaint log verificationLesson 4Cooking, Cooling and Hot-Holding Controls: Cooking Validation, Rapid Cooling Methods, Hot-Holding Temperatures and MonitoringThis lesson teaches verifying safe cooking, cooling, and hot holding. It covers limits, validation, core temps, quick cooling, holding temps, monitoring logs, and dealing with deviations.
Critical limits for cooking temperaturesValidation of cooking and reheating stepsCooling time and temperature controlsHot-holding temperature monitoringHandling undercooked product incidentsLesson 5Pest Control, Waste Management and Building Fabric: Evidences of Pests, Waste Segregation, Maintenance of Ceilings/Doors/LightingThis lesson focuses on pest management, waste handling, and building state. It explains spotting pests, checking contractor reports, waste separation, and upkeep of doors, ceilings, drains, lighting for safety.
Evidence of pests and harbouragesPest control contracts and recordsWaste segregation and storage areasBuilding integrity and door conditionCeilings, drains and lighting hygieneLesson 6Cleaning Procedures and Equipment Hygiene: Cleaning Schedules, Validation, Equipment Design for Cleanability, Residue ChecksThis lesson describes evaluating cleaning plans and equipment cleanliness. It covers schedules, chemical use, validation, verification, design for easy cleaning, and residue checks with visual, ATP, and germ methods.
Review of cleaning schedules and SSOPsDetergent and sanitiser selectionEquipment design for easy cleaningPost-clean visual and ATP checksMicrobiological verification of cleaningLesson 7Chilled Storage and Cold Chain Verification: Refrigerator/Freezer Temp Checks, Load Patterns, Airflow and Defrost ImpactsThis lesson explains checking chilled storage and cold chain. It includes fridge and freezer temps, loading, airflow, defrost, alarms, and how records show steady temperature control.
Refrigerator and freezer temp recordsProduct loading and stacking patternsAirflow, spacing and blockage risksDefrost cycles and ice buildup reviewTemperature alarms and response logsLesson 8Finished Product Cold Store and Dispatch Controls: Storage Rotation (FIFO), Temperature Monitoring, Dispatch Checks and Transport ControlsThis lesson details checking finished goods cold stores and dispatch. It focuses on stock rotation, temp monitoring, loading, transport to keep cold chain and avoid temp issues before delivery.
Assessing FIFO and stock rotationCold room temperature records reviewLoading patterns and door openingVehicle temperature and seal checksPre-dispatch product condition checksLesson 9Personal Hygiene Facilities and Staff Behaviour: Handwash Stations, Signage, Changing Rooms, Sick Policy AdherenceThis lesson covers inspecting hygiene facilities and staff actions. It includes handwash setup, soap, changing areas, PPE, sick rules, and observing and asking staff during tasks.
Handwash station location and designSoap, sanitiser and drying provisionsChanging rooms and locker controlsObservation of handwashing practiceSickness reporting and exclusion rulesLesson 10Raw Material Receiving and Supplier Verification: Delivery Checks, Documentation, Temperature on Arrival, Foreign-Body ControlsThis lesson details raw material intake and supplier checks. It includes delivery inspections, arrival temps, packaging, foreign objects, papers, and verifying supplier approval and performance.
Vehicle and load condition on arrivalTemperature checks for chilled and frozenPackaging integrity and contaminationDelivery documentation and COAsSupplier approval and review records
