Checklist for Proper Receiving January 17, 2017February 21, 2023 swtadmin EDUCATION CURRICULUM 2015-2016 Spanish Education 2015-2016 English Education 2014-2015 Spanish Education 2014-2015 English Education 2016-2017 Spanish Education 2016-2017 English Education 2017-2018 Spanish Education 2017-2018 English Education 2011-2012 Spanish Education 2011-2012 English Education 2010-2011 Spanish Education 2010-2011 English Education 2009-2010 English Education 2009-2010 Spanish Education 2013-2014 Spanish Education 2013-2014 English Education 2012-2013 Spanish Education 2012-2013 English Education LOGS AND FORMS Sanitizer, Warewash and Thermometer Logs Receiving Logs Prep, Serving and Holding Logs Food Storage Log – Single Piece of Equipment Food Storage Logs – Multiple Equipment Listed Cleaning Schedules and Checklists Clean Procedures ServSafe VIDEO EDUCATION Material Mixing & Use Cleaning Procedures Food Safety OSHA – GHS Introduction MATERIALS INFO & SDS ALL PURPOSE CLEANER POT & PAN DETERGENT SANITIZER DEGREASER PH NEUTRAL GERMICIDAL DETERGENT LAUNDRY DETERGENT BIO CLEANER MATERIAL SAFETY DATA SHEETS FOOD SAFETY PLAN SOP – Personnel SOP – Purchasing & Receiving SOP – Storage & Transportation SOP – Preparation & Service SOP – Cleaning & Sanitizing SOP – Monitoring & Verification SOP – Safety & Miscellaneous Recordkeeping – Forms & Logs Menu by Process w Master Menu List Program Review & Checklist Summary of Corrective Actions Policies and District Info Staff Education Curriculum Site Large Equipment Inventories PRESENTATION Inventory Management 101 – 2017 IM 101 Manager Action Plan Checklist for Storage Areas Checklist for Proper Receiving Checklist for Issuing Materials WHITE PAPERS Flu Memo 1 SP Flu Memo 1
Checklist for Issuing Materials January 17, 2017February 21, 2023 swtadmin EDUCATION CURRICULUM 2015-2016 Spanish Education 2015-2016 English Education 2014-2015 Spanish Education 2014-2015 English Education 2016-2017 Spanish Education 2016-2017 English Education 2017-2018 Spanish Education 2017-2018 English Education 2011-2012 Spanish Education 2011-2012 English Education 2010-2011 Spanish Education 2010-2011 English Education 2009-2010 English Education 2009-2010 Spanish Education 2013-2014 Spanish Education 2013-2014 English Education 2012-2013 Spanish Education 2012-2013 English Education LOGS AND FORMS Sanitizer, Warewash and Thermometer Logs Receiving Logs Prep, Serving and Holding Logs Food Storage Log – Single Piece of Equipment Food Storage Logs – Multiple Equipment Listed Cleaning Schedules and Checklists Clean Procedures ServSafe VIDEO EDUCATION Material Mixing & Use Cleaning Procedures Food Safety OSHA – GHS Introduction MATERIALS INFO & SDS ALL PURPOSE CLEANER POT & PAN DETERGENT SANITIZER DEGREASER PH NEUTRAL GERMICIDAL DETERGENT LAUNDRY DETERGENT BIO CLEANER MATERIAL SAFETY DATA SHEETS FOOD SAFETY PLAN SOP – Personnel SOP – Purchasing & Receiving SOP – Storage & Transportation SOP – Preparation & Service SOP – Cleaning & Sanitizing SOP – Monitoring & Verification SOP – Safety & Miscellaneous Recordkeeping – Forms & Logs Menu by Process w Master Menu List Program Review & Checklist Summary of Corrective Actions Policies and District Info Staff Education Curriculum Site Large Equipment Inventories PRESENTATION Inventory Management 101 – 2017 IM 101 Manager Action Plan Checklist for Storage Areas Checklist for Proper Receiving Checklist for Issuing Materials WHITE PAPERS Flu Memo 1 SP Flu Memo 1
2016-2017 English Education August 15, 2016February 21, 2023 swtadmin EDUCATION CURRICULUM 2015-2016 Spanish Education 2015-2016 English Education 2014-2015 Spanish Education 2014-2015 English Education 2016-2017 Spanish Education 2016-2017 English Education 2017-2018 Spanish Education 2017-2018 English Education 2011-2012 Spanish Education 2011-2012 English Education 2010-2011 Spanish Education 2010-2011 English Education 2009-2010 English Education 2009-2010 Spanish Education 2013-2014 Spanish Education 2013-2014 English Education 2012-2013 Spanish Education 2012-2013 English Education LOGS AND FORMS Sanitizer, Warewash and Thermometer Logs Receiving Logs Prep, Serving and Holding Logs Food Storage Log – Single Piece of Equipment Food Storage Logs – Multiple Equipment Listed Cleaning Schedules and Checklists Clean Procedures ServSafe VIDEO EDUCATION Material Mixing & Use Cleaning Procedures Food Safety OSHA – GHS Introduction MATERIALS INFO & SDS ALL PURPOSE CLEANER POT & PAN DETERGENT SANITIZER DEGREASER PH NEUTRAL GERMICIDAL DETERGENT LAUNDRY DETERGENT BIO CLEANER MATERIAL SAFETY DATA SHEETS FOOD SAFETY PLAN SOP – Personnel SOP – Purchasing & Receiving SOP – Storage & Transportation SOP – Preparation & Service SOP – Cleaning & Sanitizing SOP – Monitoring & Verification SOP – Safety & Miscellaneous Recordkeeping – Forms & Logs Menu by Process w Master Menu List Program Review & Checklist Summary of Corrective Actions Policies and District Info Staff Education Curriculum Site Large Equipment Inventories PRESENTATION Inventory Management 101 – 2017 IM 101 Manager Action Plan Checklist for Storage Areas Checklist for Proper Receiving Checklist for Issuing Materials WHITE PAPERS Flu Memo 1 SP Flu Memo 1 2016-17 Education Curriculum Checklist ATTENDANCE ROSTER Education Attendance Spreadsheet How to Use This Curriculum Aug Proper Personal Hygiene Wiping Cloth Bucket Mixing & Use Sept Food Contact Surface Cleaning & Sanitizing Holding Foods Oct Food Allergens Food Portioning – How & Why? Nov Thermometer Use & Calibration Washing Fruits & Vegetables Dec Closing the Kitchen and Preparing for Break Cross Contamination Prevention Jan Fire Extinguisher Use & Safety Food Production Records – Why? Feb Quality Standards – a Foodservice Check-Up Food Production Records – What & Where? Mar Food Handler Glove Use Food Production Records – Who & When? April Service Temperatures Food Safety Record Keeping May Kitchen Hazards – Spotting Trouble Oven Cleaning Optional Lesson Plans Cleanup Procedures for Bodily Fluid Accidents Dining Table Cleaning Preventing Slip & Fall Injury Cooling Food Properly Proper Lifting Ice Machine Usage Properly Date Marking Ready to Eat Food
2016-2017 Spanish Education August 15, 2016February 21, 2023 swtadmin EDUCATION CURRICULUM 2015-2016 Spanish Education 2015-2016 English Education 2014-2015 Spanish Education 2014-2015 English Education 2016-2017 Spanish Education 2016-2017 English Education 2017-2018 Spanish Education 2017-2018 English Education 2011-2012 Spanish Education 2011-2012 English Education 2010-2011 Spanish Education 2010-2011 English Education 2009-2010 English Education 2009-2010 Spanish Education 2013-2014 Spanish Education 2013-2014 English Education 2012-2013 Spanish Education 2012-2013 English Education LOGS AND FORMS Sanitizer, Warewash and Thermometer Logs Receiving Logs Prep, Serving and Holding Logs Food Storage Log – Single Piece of Equipment Food Storage Logs – Multiple Equipment Listed Cleaning Schedules and Checklists Clean Procedures ServSafe VIDEO EDUCATION Material Mixing & Use Cleaning Procedures Food Safety OSHA – GHS Introduction MATERIALS INFO & SDS ALL PURPOSE CLEANER POT & PAN DETERGENT SANITIZER DEGREASER PH NEUTRAL GERMICIDAL DETERGENT LAUNDRY DETERGENT BIO CLEANER MATERIAL SAFETY DATA SHEETS FOOD SAFETY PLAN SOP – Personnel SOP – Purchasing & Receiving SOP – Storage & Transportation SOP – Preparation & Service SOP – Cleaning & Sanitizing SOP – Monitoring & Verification SOP – Safety & Miscellaneous Recordkeeping – Forms & Logs Menu by Process w Master Menu List Program Review & Checklist Summary of Corrective Actions Policies and District Info Staff Education Curriculum Site Large Equipment Inventories PRESENTATION Inventory Management 101 – 2017 IM 101 Manager Action Plan Checklist for Storage Areas Checklist for Proper Receiving Checklist for Issuing Materials WHITE PAPERS Flu Memo 1 SP Flu Memo 1 2016-17 Education Curriculum Checklist ATTENDANCE ROSTER Education Attendance Spreadsheet How to Use This Curriculum Aug Proper Personal Hygiene Wiping Cloth Bucket Sept Food Contact Surfaces Cleaning & Sanitizing Holding Foods Oct Food Alergens Food Portioning – How and Why Nov Thermometer Calibration Washing Fruits and Vegetables Dec Cross Contamination Pre-Break Cleaning Checklist Jan Fire Extinguisher Use & Safety Food Production Records – WHY Feb Food Production Records – What and Where Quality Standards – A Cafeteria Checklist Mar Food Handler Gloves Food Production Records – Who and When Apr Service Temperatures Food Safety Record Keeping May Kitchen Hazards – Spotting Trouble Oven Cleaning Optional Lesson Plans Cleanup Procedures for Bodily Fluid Accidents Dining Table Cleaning Preventing Slip & Fall Injury Cooling Food Properly Proper Lifting Ice Machine Usage Properly Date Marking Ready to Eat Food
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2015-2016 Spanish Education August 24, 2015February 21, 2023 swtadmin EDUCATION CURRICULUM 2015-2016 Spanish Education 2015-2016 English Education 2014-2015 Spanish Education 2014-2015 English Education 2016-2017 Spanish Education 2016-2017 English Education 2017-2018 Spanish Education 2017-2018 English Education 2011-2012 Spanish Education 2011-2012 English Education 2010-2011 Spanish Education 2010-2011 English Education 2009-2010 English Education 2009-2010 Spanish Education 2013-2014 Spanish Education 2013-2014 English Education 2012-2013 Spanish Education 2012-2013 English Education LOGS AND FORMS Sanitizer, Warewash and Thermometer Logs Receiving Logs Prep, Serving and Holding Logs Food Storage Log – Single Piece of Equipment Food Storage Logs – Multiple Equipment Listed Cleaning Schedules and Checklists Clean Procedures ServSafe VIDEO EDUCATION Material Mixing & Use Cleaning Procedures Food Safety OSHA – GHS Introduction MATERIALS INFO & SDS ALL PURPOSE CLEANER POT & PAN DETERGENT SANITIZER DEGREASER PH NEUTRAL GERMICIDAL DETERGENT LAUNDRY DETERGENT BIO CLEANER MATERIAL SAFETY DATA SHEETS FOOD SAFETY PLAN SOP – Personnel SOP – Purchasing & Receiving SOP – Storage & Transportation SOP – Preparation & Service SOP – Cleaning & Sanitizing SOP – Monitoring & Verification SOP – Safety & Miscellaneous Recordkeeping – Forms & Logs Menu by Process w Master Menu List Program Review & Checklist Summary of Corrective Actions Policies and District Info Staff Education Curriculum Site Large Equipment Inventories PRESENTATION Inventory Management 101 – 2017 IM 101 Manager Action Plan Checklist for Storage Areas Checklist for Proper Receiving Checklist for Issuing Materials WHITE PAPERS Flu Memo 1 SP Flu Memo 1 2015-15 Education Curriculum Checklist ATTENDANCE ROSTER Aug Proper Hand Washing Wiping Cloth Bucket Sept Service Temperatures Thermometer Calibration Oct Chemical Mixing and SDS Fire Extinguisher Safety – PASS the Test Nov Cleanup Procedures for Bodily Fluid Accidents Food Alergens Dec Dining Table Cleaning Food Contact Surfaces Cleaning & Sanitizing Jan Food Handler Gloves Proper Personal Hygiene Feb Properly Receiving Deliveries Receiving and Customer Satisfaction Mar Date Marking RTE PHF Education Module Food Safety Record Keeping Apr Safe Food Handling Washing Fruits and Vegetables May Pre-Break Cleaning Checklist Preventing Slip Fall Injury
2015-2016 English Education July 7, 2015February 21, 2023 swtadmin EDUCATION CURRICULUM 2015-2016 Spanish Education 2015-2016 English Education 2014-2015 Spanish Education 2014-2015 English Education 2016-2017 Spanish Education 2016-2017 English Education 2017-2018 Spanish Education 2017-2018 English Education 2011-2012 Spanish Education 2011-2012 English Education 2010-2011 Spanish Education 2010-2011 English Education 2009-2010 English Education 2009-2010 Spanish Education 2013-2014 Spanish Education 2013-2014 English Education 2012-2013 Spanish Education 2012-2013 English Education LOGS AND FORMS Sanitizer, Warewash and Thermometer Logs Receiving Logs Prep, Serving and Holding Logs Food Storage Log – Single Piece of Equipment Food Storage Logs – Multiple Equipment Listed Cleaning Schedules and Checklists Clean Procedures ServSafe VIDEO EDUCATION Material Mixing & Use Cleaning Procedures Food Safety OSHA – GHS Introduction MATERIALS INFO & SDS ALL PURPOSE CLEANER POT & PAN DETERGENT SANITIZER DEGREASER PH NEUTRAL GERMICIDAL DETERGENT LAUNDRY DETERGENT BIO CLEANER MATERIAL SAFETY DATA SHEETS FOOD SAFETY PLAN SOP – Personnel SOP – Purchasing & Receiving SOP – Storage & Transportation SOP – Preparation & Service SOP – Cleaning & Sanitizing SOP – Monitoring & Verification SOP – Safety & Miscellaneous Recordkeeping – Forms & Logs Menu by Process w Master Menu List Program Review & Checklist Summary of Corrective Actions Policies and District Info Staff Education Curriculum Site Large Equipment Inventories PRESENTATION Inventory Management 101 – 2017 IM 101 Manager Action Plan Checklist for Storage Areas Checklist for Proper Receiving Checklist for Issuing Materials WHITE PAPERS Flu Memo 1 SP Flu Memo 1 2015-16 Education Curriculum Checklist ATTENDANCE ROSTER Education Attendance Spreadsheet (Excel Format) Education Attendance Spreadsheet (PDF Format) How to Use This Curriculum Aug Proper Hand Washing Procedures Wiping Cloth Bucket Mixing & Use Sept Service Temperatures Thermometers & Calibration Oct Chemical Mixing and SDS Fire Extiguisher Safety – PASS the Test Nov Cleanup Procedures for Bodily Fluid Accidents Food Allergens Dec Dining Table Cleaning Food Contact Surface Cleaning & Sanitizing Jan Food Handler Glove Use Proper Personal Hygiene Feb Properly Receiving Deliveries Receiving and Customer Satisfaction Mar Food Safety Record Keeping Properly Date Marking Ready to Eat Food Apr Safe Food Handling Washing Fruits and Vegetables May Pre-Break Cleaning Checklist Preventing Slip & Fall Injury
