2017-2018 Spanish Education January 25, 2018February 21, 2023 swtadmin Uncategorized 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 2017-18 Education Curriculum Checklist ATTENDANCE ROSTER Education Attendance Spreadsheet How to Use This Curriculum Aug Properly Recieving Deliveries Proper Personal Hygiene Sep Food Contact Surfaces Customer TLC Oct Recognizing and Responding to Food Allergens Recieving and Customer Satisfation Nov Thermometers and Calibrations Service Temperatures Dec Oven Cleaning Table Cleaning Jan Hand Washing Protect Your Back Feb Don’t Cut Yourself Safe Food Handling Mar Food Handler Gloves Cross Contamination April Clean-up Procedures for Bodily Fluids Accidents Pass The Test!! May Burn Prevention Pre-Break Cleaning Checklist Optional Lesson Plans Food Portioning – How & Why? Cooling Food Ice Machine Usage Food Production Records Preventing Slip & Fall injury Proper Lifting Proper Date Marking Ready-to-eat (RTE), Potentially Hazardous Food (PHF) Quality Standards – A Foodservice Check-up
