Food Service Sanitation and Inspections II MD0182

TABLE OF CONTENTS
INTRODUCTION
LESSON 1
	OVERVIEW
		GENERAL
	THE INSPECTION CHECKLIST FOR FOOD SERVICE FACILITIES
		INTRODUCTION
		THE BODY OF THE INSPECTION CHECKLIST
		THE HEADING OF THE INSPECTION CHECKLIST
		THE SIGNATURE SECTION OF THE INSPECTION CHECKLIST
	THE CHART
		INTRODUCTION
		THE ITEM COLUMN
		THE REASON COLUMN
		THE IMPORTANCE COLUMN
		THE ACTION COLUMN
		PURPOSE OF THE CHART
	THE HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) APPROACH
		INTRODUCTION
		BACKGROUND OF HACCP
		GOALS OF HACCP
		THE HACCP PROCESS
		SUMMARY
	EXERCISES
	SOLUTIONS
LESSON 2
	INSPECT THE HEALTH STATUS AND FOOD HANDLING PROCEDURES OF PERSONNEL
		INTRODUCTION
		INSPECT THE HEALTH STATUS AND FOOD HANDLING PROCEDURES OF PERSONNEL
		ITEM 1
		ITEM 2
		ITEM 3
		ITEM 4
		ITEM 5
		ITEM 6
	EXERCISES
	SOLUTIONS
LESSON 3
	INSPECT RESTROOMS AND HANDWASHING FACILITIES
		INTRODUCTION
		INSPECT RESTROOMS AND HANDWASHING FACILITIES
		ITEM 1
		ITEM 2
		ITEM 3
		ITEM 4
	EXERCISES
	SOLUTIONS
LESSON 4
	INSPECT THE SERVING LINE AREA
		INTRODUCTION
		INSPECT THE SERVING LINE AREA
		ITEM 1
		ITEM 2
		ITEM 3
		ITEM 4
		ITEM 5
		ITEM 6
		ITEM 7
		ITEM 8
	EXERCISES
	SOLUTIONS
LESSON  5
	INSPECT THE COLD STORAGE AREA
		INTRODUCTION
		INSPECT COLD STORAGE AREAS
		ITEM 1
		ITEM 2
		ITEM 3
		ITEM 4
	EXERCISES
	SOLUTIONS
LESSON 6
	INSPECT THE DRY STORAGE AREA
		INTRODUCTION
		INSPECT DRY STORAGE AREAS
		ITEM 1
		ITEM 2
		ITEM 3
		ITEM 4
		ITEM 5
		ITEM 6
		ITEM 7
		ITEM 8
	EXERCISES
	SOLUTIONS
LESSON 7
	INSPECT THE LOADING DOCKS/INCOMING FOOD AREAS
		INTRODUCTION
		INSPECT THE LOADING DOCKS/INCOMING FOOD AREAS
		ITEM 1
		ITEM 2
		ITEM 3
		ITEM 4
	EXERCISES
	SOLUTIONS
LESSON 8
	INSPECT THE DISHWASHING MACHINE AND DISHWASHING PROCEDURES
		INTRODUCTION
		INSPECT THE DISHWASHING AREA AND THE DISHWASHING MACHINE
		ITEM 1
		ITEM 2
		ITEM 3
		ITEM 4
		ITEM 5
		ITEM 6
		ITEM 7
		ITEM 8
	EXERCISES
	SOLUTIONS
APPENDIX A
COMMENT SHEET