Author: swtadmin
Master List Of Trainings
Cover Sheets
Tracking Sheets
Trainings
- Burn Prevention
- Cafeteria Dining Table Cleaning & Sanitizing – General Info
- Chemical Mixing and SDS
- Cleanup Procedures for Bodily Fluid Accidents
- Cooling Food Properly
- Cross Contamination Prevention
- Customer TLC
- Dining Table Cleaning
- Fire Extiguisher Safety – PASS the Test
- Food Allergens
- Food Contact Surface Cleaning & Sanitizing
- Food Handler Glove Use
- Food Portioning – How and Why
- Food Production Records – What and Where
- Food Production Records – Who and When
- Food Production Records – WHY
- Food Safety Record Keeping
- Food Taste Testing – Five Steps
- Germ Warfare – Sanitizer Sinks
- Germ Warfare – Sanitizer Spray Bottles
- Hand Washing Procedures
- Holding Foods
- Holding Hot and Cold Foods
- Hot and Cold Food Temperatures
- Ice Machine Usage
- Kitchen Hazards – Spotting Trouble
- Machine Warewashing – Chemical Sanitizing Education Module
- Machine Warewashing – High Temperature Education Module
- Oven Cleaning 2014
- Pre-Break Cleaning Checklist
- Preventing Slip & Fall Injury
- Procedures for Cleaning & Sanitizing Cafeteria Dining Tables
- Proper Food Handling
- Proper Hand Washing Procedures
- Proper Lifting – Protect Your Back
- Proper Personal Hygiene
- Proper Prepping of 3 Comp Sinks
- Properly Date Marking Ready to Eat Food
- Properly Receiving Deliveries
- Quality Standards – A Food Service Check Up
- Receiving and Customer Satisfaction
- Safe Food Handling
- Service Temperatures
- Thermometer Calibration
- Thermometers & Calibration
- Washing Fruits and Vegetables
- Wiping Cloth Bucket Mixing & Use
2017-2018 English Education
- 2017-18 Education Curriculum Checklist
- ATTENDANCE ROSTER
- Education Attendance Spreadsheet
- How to Use This Curriculum
Optional Lesson Plans
- Food Portioning – How & Why?
- Cooling Food
- Ice Machine Usage
- Food Production Records – What & Where?
- Food Production Records – Who & When?
- Food Production Records Why?
- Preventing Slip & Fall injury
- Proper Lifting
- Proper Date Marking Ready-to-eat (RTE), Potentially Hazardous Food (PHF)
- Quality Standards – A Foodservice Check-up
Inventory Management 101 – 2017
Inventory Management 101 – 2017 – Session 1
Inventory Management 101 – 2017 – Session 2
