Safer food, better business teaching resources for colleges
These teaching resources were developed in partnership with Highfield.co.uk and Northampton Catering College. The materials are specifically related to Safer food, better business (SFBB) and are intended to promote understanding of SFBB among catering students.
SFBB is an innovative and practical approach to food safety management for small catering and retail businesses. The Agency is keen to promote the SFBB packs to catering students through their training courses so that when they start work they will expect to see SFBB – or another food safety management system – in place.
These resources should aid learning for students and assist lecturers in delivery of food safety theory and practice. You do not have to use the entire bank of resources, they can be adapted by colleges to meet individual learning needs and the delivery of various course programmes.
The materials include:
For the student:
For the lecturer/staff:
- lesson plans
- 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
The training resource pack should complement the SFBB packs. SFBB materials can be downloaded from the FSA website.
Virtual learning environments
A virtual learning environment (VLE) is an excellent way to give students access to the different resources they need, such as individual safe methods, activities, quizzes etc. Many 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 could 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 below for an example of such a scheme.
Resource activities
| 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 |
| 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
| 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 | ||
| Level 2 | ||
| Level 3, Lessons 1 and 2 | ||
| Lecturers and support staff |
Tracking audit
| Internal quality audit | ||
| Auditing brief | ||
| Training matrix |
