Lesson 1Ready and Separate of Raw and Ready-to-Eat Works: Work Flow, Body Walls, Colour-Coding, Time Limits for Open Ready-to-Eat FoodsCovers how raw and ready-to-eat works must be separate to stop cross-dirt. Explains work flow design, walls, colour-coding, and time limits for open ready-to-eat foods, plus how inspectors check controls in real.
Checking raw-to-ready-to-eat item flowsBody walls and zoning controlsColour-coded tools and items ruleTime limits for open ready-to-eat itemsConfirm of change waysLesson 2Packing Room and Done Item Handling: Packing True, Strange-Body Stop, Packing Line Guards and Metal FindersCovers controls in packing rooms and done item handling. Focuses on packing fit, true checks, strange-body stop, line design, guarding, metal finding, and how inspectors test and review notes.
Clean of packing placePacking stuff fit checksLine guarding and body wallsMetal finder setup and test checksPacked item 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 items can be followed and called back. Covers kept samples, complaint logs, and how on-site notes help quick look at safety problems.
Needed label info checksBatch coding and date mark reviewTracking one-step forward, one-step backwardKept sample store and notesBuyer complaint log confirmLesson 4Cooking, Cooling and Hot-Keeping Controls: Cooking Check, Quick Cooling Ways, Hot-Keeping Temperatures and CheckingExplains how to check safe cooking, cooling, and hot-keeping. Covers key limits, check studies, core temperature checks, quick cooling ways, hot-keeping temperatures, checking notes, and handling offs.
Key limits for cooking temperaturesCheck of cooking and reheat stepsCooling time and temperature controlsHot-keeping temperature checkingHandling undercooked item eventsLesson 5Pest Control, Waste Handling and Building Cloth: Signs of Pests, Waste Separate, Care of Ceilings/Doors/LightsFocuses on pest control, waste handling, and building state. Explains how to spot pest work, check worker reports, check waste separate, and look at care of doors, ceilings, drains, and lights for food safety.
Signs of pests and hidesPest control deals and notesWaste separate and store spotsBuilding true and door stateCeilings, drains and lights cleanLesson 6Cleaning Steps and Tool Clean: Cleaning Times, Check, Tool Design for Clean Fit, Left ChecksDescribes how to look at cleaning programs and tool clean. Covers written times, chemical use, check and confirm, tool design for clean fit, and left checks using sight, ATP, and germ ways.
Review of cleaning times and SSOPsCleaner and clean pickTool design for easy cleanAfter-clean sight and ATP checksGerm confirm of cleaningLesson 7Chilled Store and Cold Chain Check: Fridge/Freezer Temp Checks, Load Ways, Air Flow and Defrost HitsExplains how to look at chilled store and the cold chain. Includes fridge and freezer temperature checks, load ways, air flow, defrost times, alarm systems, and how notes show keep temperature control.
Fridge and freezer temp notesItem loading and stack waysAir flow, space and block dangersDefrost times and ice build reviewTemperature alarms and answer logsLesson 8Done Item Cold Store and Send Controls: Store Turn (FIFO), Temperature Checking, Send Checks and Transport ControlsDetails check of done item cold stores and send spots. Focuses on stock turn, temperature checking, loading ways, and transport controls that keep the cold chain and stop temperature wrong before give.
Looking at FIFO and stock turnCold room temperature notes reviewLoading ways and door openVehicle temperature and seal checksBefore-send item state checksLesson 9Personal Clean Places and Worker Acts: Handwash Spots, Signs, Change Rooms, Sick Rule FollowCovers check of personal clean places and worker acts. Includes handwash spot enough, soap and clean, change rooms, PPE use, sick rule follow, and how to watch and ask workers during normal tasks.
Handwash spot place and designSoap, clean and dry givesChange rooms and locker controlsWatch of handwashing waySickness telling and out rulesLesson 10Raw Stuff Get and Supplier Check: Give Checks, Papers, Temperature on Come, Strange-Body ControlsDetails check of raw stuff get and supplier controls. Includes give checks, temperature on come, packing true, strange-body controls, papers, and how supplier okay and work are checked.
Vehicle and load state on comeTemperature checks for chilled and frozenPacking true and dirtGive papers and COAsSupplier okay and review notes
