Basic Food Safety Training Booklet
Introduction
Lesson 1.1 - Good Standards VS Poor Standards
Lesson 1.2 - Definitions
Lesson 1.3 - Hazards & Contamination
Short quiz - Hazards & Contamination
Lesson 1.4 - Allergic Reactions
Short quiz - Allergic Reactions
Lesson 1.5 - Food-borne Illness & Food Poisoning
Short quiz - Food-borne Illness & Food Poisoning
Lesson 1.6 - Micro-organisms
Short quiz - Micro-organisms
Lesson 1.7 - Pathogenic Micro-organisms
Short quiz - Pathogenic Micro-organisms
Lesson 1.8 - Spoilage Bacteria
Short quiz - Spoilage Bacteria
Lesson 1.9 - The Bacteria Life
Short quiz - The Bacteria Life
Lesson 1.10 - Your Responsibility
Lesson 2.1 - Hand Washing
Short Quiz - Hand washing
Lesson 2.2 - Personal Protective Equipment (PPE)
Short quiz - Personal Protective Equipment (PPE)
Lesson 2.3 - Gloves
Lesson 2.4 - Jewellery & Cosmetics
Short Quiz - Jewellery & Cosmetics
Lesson 2.5 - First Aid, Infection & Illness
Short Quiz - First Aid, Infection & Illness
Cleaning
Lesson 3.1 - Cross Contamination
Lesson 3.2 - Cleaning & Disinfecting a Surface
Short quiz - Cleaning & Disinfecting a Surface
Lesson 3.3 - Cleaning & Disinfecting Equipment
Short quiz - Cleaning & Disinfecting Equipment
Lesson 3.4 - Cleaning a Fridge
Lesson 3.5 - Dos and donts
Short quiz - Dos and don'ts
Lesson 3.6 - Cloths
Lesson 3.7 - Cleaning Schedule
Lesson 3.8 - Bins
Lesson 3.9 - Food Pests
Lesson 3.10 - Manufacturer's Instructions
Storage, Temperature and Time
Lesson 4.1 - Deliveries
Lesson 4.2 - Labelling & Storage
Short quiz - Labelling & Storage
Lesson 4.3 - Time and Temperature Controls
Short quiz - Time and Temperature Controls
Lesson 4.4 - Independent Probe Thermometers
Conclusion
Final Assessment (Minimum passing mark is 75%)
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