Most kitchens induct a new starter by showing them the section and hoping the rest arrives by osmosis. Two sides of paper, read and signed before the first shift, closes most of that gap — and produces the training record an auditor asks for.
What it covers
- FAT TOM. The six conditions bacteria need, what each one means, and how a kitchen takes it away. Remove one and the chain breaks.
- The temperatures. Frozen, chilled, the danger zone, core cooking, hot holding and the ninety-minute cool-down, on one table.
- The four types of contamination — biological, chemical, physical and allergen — each with the controls that belong to it.
- Before every shift. Uniform, hands, cuts, illness reporting, tasting, and the temperature checks that open the day.
- A signature block for name, role, signature and trainer.
How to use it
Give it to the new starter before their first shift, not at the end of the first week. Read page one with them rather than handing it over — the six conditions take four minutes to explain and they reframe every rule that follows as a reason instead of an instruction.
Keep the signed copy in the training file. A signed induction is the difference between saying your team is trained and being able to show it.