Safer food, better business teaching resources for colleges
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. There has been no assessment on how the resources align to the current colleges' curriculum or qualifications.
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 (last reviewed and published 2009)
These resources can be used:
- for specific SFBB training
- as part of food safety training
- integrated into practical sessions
- 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
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SM2 - The journey
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SM3 - Cross-contamination
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SM4 - Cleaning schedule
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SM5 - Fridge cleaning checklist
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SM6 - Cooking checks
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SM7 - Temperature checks
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SM8 - Checking your menu
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SM9 - Kitchen cleaning audit
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SM10 - Brave new world
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SM11 - The head chef (part 1)
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SM12 - The head chef (part 2)
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SM13 - Preparing for a new job
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SM14 - Preparing an induction training programme
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Recording systems
REC1 - Opening and closing checklist
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REC2 - Diary writing
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REC3 - 4-weekly review
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REC4 - Preparing checklists
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REC5 - Auditing practice
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Handouts
HO1 - Opening and closing checks (kitchen)
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HO2 - Opening and closing checks (stores)
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HO3 - Opening and closing checks (front-of-house areas)
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HO4 - SFBB diary
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HO5 - 4-weekly review
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HO6 - Internal quality audit
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Check learning quizzes
Quiz 1
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Quiz 2
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Quiz 3
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Quiz 4
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Quiz 5
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Quiz 6
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Quiz 7
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Lesson plans
Level 1
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Level 2
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Level 3, lesson 1
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Level 3, lesson 2
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Training checklist implementation
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Training resources
Level 1 training resource summary
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Level 2 training resource summary
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Level 3 training resource summary
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Safe methods training resource summary
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Presentations
Level 1 presentations
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Level 2 presentations
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Level 3, lessons 1 and 2
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Lecturers and support staff
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Tracking audit
Internal quality audit
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Auditing brief
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Training matrix
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Case study
Northern catering college case study
Last reviewed and published 2009.
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