Trainer provides a of the Element asking questions to check trainee understanding and responding to questions from trainees, as required. Hot Display Temperature Log recording the temperatures of hot foods on – display in units such as bain maries and warmers Cold Display Temperature Log recording the daily temperatures of cold foods in – units such as salad wells or refrigerated display cabinets Equipment Calibration Log detailing testing of probe thermometers to prove they – are providing accurate readings, or to show they need repair/replacement Internal Review Process Temperature Log detailing on some regular (such – – as once every two weeks) the processing of a food item by tracking and recording the processes used (such as thawing, preparing, cooking, cooling, re-heating, displaying, serving) and recording the times and temperatures involved at each process step Corrective Action form detailing action taken in response to an out-of-control – situation. Class Activity Handouts, Explanations and Demonstrations – Trainer obtains sample food safety records as identified on the and: Distributes them to students Explains role Demonstrates how to complete them. Slide Slide No Trainer Notes Trainer provides a recap of the Element asking questions to check trainee understanding and responding to questions from trainees, as required. Slide Slide No Trainer Trainer provides a recap of the Element asking questions to check trainee understanding and responding to questions from trainees, as required. Slide
Trainer provides a of the Element asking questions to check trainee understanding and responding to questions from trainees, as required. Hot Display Temperature Log – recording the temperatures of hot foods on display in units such as bain maries and warmers Cold Display Temperature Log – recording the daily temperatures of cold foods in units such as salad wells or refrigerated display cabinets Equipment Calibration Log – detailing testing of probe thermometers to prove they are providing accurate readings, or to show they need repair/replacement Internal Review – Process Temperature Log – detailing on some regular (such as once every two weeks) the processing of a food item by tracking and recording the processes used (such as thawing, preparing, cooking, cooling, re-heating, displaying, serving) and recording the times and temperatures involved at each process step Corrective Action form – detailing action taken in response to an out-of-control situation. Class Activity – Handouts, Explanations and Demonstrations Trainer obtains sample food safety records as identified on the and: Distributes them to students Explains role Demonstrates how to complete them. Slide Slide No Trainer Notes Trainer provides a recap of the Element asking questions to check trainee understanding and responding to questions from trainees, as required. Slide Slide No Trainer Trainer provides a recap of the Element asking questions to check trainee understanding and responding to questions from trainees, as required. Slide
TG_Apply%20safety%20proc%20handling%20food_FN_020114.docx