Staff Training & Sign-Off Pack
For independent restaurants and cafes that train their own servers, hosts, bartenders, baristas and cooks
Opening and closing checklists for full service and cafe, nine station line checks, holding, cooling, receiving, sanitizer and thermometer logs, a written employee illness policy set, an allergen matrix, an inspection day guide, and a workbook that flags readings against the limits you confirm with your own regulator.
A line check is where a station's temperatures get taken, so the daily forms and the food-safety logs are built as one clipboard rather than two systems. The person in charge on a Tuesday night can find what they need without calling you.
The binder states no rule. Its 29-row register shows FDA's 2026 model value for each limit, labeled by section as FDA's model and not your law, beside a blank for your own value, where you confirmed it and when. Every log points at that register, and the workbook's flags read what you typed.
For independent restaurants and cafes that train their own servers, hosts, bartenders, baristas and cooks
For chef-owners and owner-operators of independent restaurants and cafes who cost recipes and set menu prices
For owners and kitchen managers of independent restaurants and cafes who count inventory by hand
For independent restaurants and cafes with 1 to 3 locations and 10 to 40 staff