Fully Customizable Courseware For Trainers
Safe Purchasing and Receiving Practices for Food Safety
DOWNLOAD A FREE SAMPLE
Incoming foods and ingredients must arrive safely at a food establishment. This one-hour course will teach workers how to inspect incoming shipments.
They will learn how to identify approved suppliers and how to communicate with them. They will also learn how to inspect food for signs of temperature abuse or other contamination. If the food is unsafe, workers must reject the incoming foods.
Each participant will understand better how to ensure only safe food enters the establishment.
Session One: Course Overview
Course Overview
Learning Objectives
Pre-Assignment
Pre-Course Assessment
Session Two: Purchasing Food
Suppliers
Working with a New Supplier
New Supplier Role-Play
Communication is Key!
Pre-Assignment Review
Session Three: Receiving Food
Receiving Process
Inspection Guidelines
Accept or Reject?
Storage Practices
Personal Action Plan
Course Summary
Recommended Reading List
Post-Course Assessment
Pre- and Post-Course Assessment Answer Key
Pre-Course Assessment
Post-Course Assessment
Assignment Answer Key
Session Two: Purchasing Food
Session Three: Receiving Food
Incoming foods and ingredients must arrive safely at a food establishment. This one-hour course will teach workers how to inspect incoming shipments.
They will learn how to identify approved suppliers and how to communicate with them. They will also learn how to inspect food for signs of temperature abuse or other contamination. If the food is unsafe, workers must reject the incoming foods.
Each participant will understand better how to ensure only safe food enters the establishment.
Session One: Course Overview
Course Overview
Learning Objectives
Pre-Assignment
Pre-Course Assessment
Session Two: Purchasing Food
Suppliers
Working with a New Supplier
New Supplier Role-Play
Communication is Key!
Pre-Assignment Review
Session Three: Receiving Food
Receiving Process
Inspection Guidelines
Accept or Reject?
Storage Practices
Personal Action Plan
Course Summary
Recommended Reading List
Post-Course Assessment
Pre- and Post-Course Assessment Answer Key
Pre-Course Assessment
Post-Course Assessment
Assignment Answer Key
Session Two: Purchasing Food
Session Three: Receiving Food
Everything you need to deliver amazing training
Each courseware title is a trainers' kit that comes with the following course components:
Instructor Guide
Velsoft Instructor Guides are the core of each training course. Our Instructor Guides lay out the training in simple, easy-to-follow instructions. You can also customize the Instructor Guides in order to personalize your training.
Student Manual
Each Instructor Guide - for each course - is paired with a Student Manual that you can present to your participants. This customizable manual gives each participant the student version of the course you will be teaching.
PowerPoint Deck
Courseware from Velsoft is designed to give you everything you need for use in the classroom or for your workshop. This includes the PowerPoint versions of all the courses, prepared for you in advance.
Quick Reference Guide
Quick Reference Guides are a favorite tool for trainers to provide to their learners. Each Quick Reference Guide summarizes the most important elements in each courseware title down to two pages.
Fully Customizable
Make any changes you like including easily taking our branding off and replacing it with yours.
Unlimited Users
Train as many participants at your location as you like - forever!
Unlimited Printing Rights
Print-on-demand only what you need for as many participants with no limits.
No Annual Renewal Fees
One-off pricing. Never pay again to use the materials.
Fully Customizable
Make any changes you like including easily taking our branding off and replacing it with yours.
Unlimited Users
Train as many participants at your location as you like - forever!
Unlimited Printing Rights
Print-on-demand only what you need for as many participants with no limits.
No Annual Renewal Fees
One-off pricing. Never pay again to use the materials.
