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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).

Last updated: 29 January 2020

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

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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

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