Teaching resources for catering students intended to promote understanding of food safety management and Safer Food Better Business (SFBB).
You can adapt the resources to meet individual learning needs and the delivery of various course programmes.
Materials for students include:
- resource activities
- handouts
- activities to check learning
- lesson plans
Materials for teachers and lecturers include:
- PowerPoint presentations
- tracking/audit forms
- case study of how Northampton College implemented SFBB within its catering facilities
These resources can be used:
- for specific SFBB training
- as part of food safety training
- integrated into practical sessions
- as part of generic theory delivery for NVQs and VRQs
- for cover lessons or as an extension activity
You can download other SFBB packs from our site.
Virtual learning environments
A virtual learning environment (VLE) is an excellent way to give students access to the different resources they need. VLEs can also track use of resources or mark quizzes.
Your college may have a VLE you can use. Or, alternatively, there are some systems available online that are free to use.
Reward schemes
Colleges can put in place a reward scheme related to the implementation of SFBB. Schemes can be developed to:
- promote food safety compliance across all learning programmes
- maintain a high profile for SFBB throughout the academic year
- reward groups/teams of learners who comply with food safety standards
- promote teamwork and group cohesion
Any reward scheme will be unique to each college and its learners. See the Northampton College case study for an example of such a scheme.
Safe methods
SM1 - The calamity cafe
SM2 - The journey
SM3 - Cross-contamination
SM4 - Cleaning schedule
SM5 - Fridge cleaning checklist
SM6 - Cooking checks
SM7 - Temperature checks
SM8 - Checking your menu
SM9 - Kitchen cleaning audit
SM10 - Brave new world
SM11 - The head chef (part 1)
SM12 - The head chef (part 2)
SM13 - Preparing for a new job
SM14 - Preparing an induction training programme
Recording systems
REC1 - Opening and closing checklist
REC2 - Diary writing
REC3 - 4-weekly review
REC4 - Preparing checklists
REC5 - Auditing practice
Handouts
HO1 - Opening and closing checks (kitchen)
HO2 - Opening and closing checks (stores)
HO3 - Opening and closing checks (front-of-house areas)
HO4 - SFBB diary
HO5 - 4-weekly review
HO6 - Internal quality audit
Check learning quizzes
Quiz 1
Quiz 2
Quiz 3
Quiz 4
Quiz 5
Quiz 6
Quiz 7
Lesson plans
Level 1
Level 2
Level 3, lesson 1
Level 3, lesson 2
Training checklist implementation
Training resources
Level 1 training resource summary
Level 2 training resource summary
Level 3 training resource summary
Safe methods training resource summary
Presentations
Level 1 presentations
Level 2 presentations
Level 3, lessons 1 and 2
Lecturers and support staff
Tracking audit
Internal quality audit
Auditing brief
Training matrix
Case study
Northern catering college case study