Food Safety:  Allergens

Food Safety: Allergens

This 4 page guide covers the 14 allergens that must be listed. Learners will understand that allergies can be serious and fatal. Learners will learn that allergenic ingredients must be stored and handled separately to non-allergenic food and will learn the procedures for preventing cross contamination. Knowledge and understanding is assessed via 10 multi choice questions (answers are provided). This guide is ideal for anyone working with food such as canteen staff, apprentices, teachers, assistants etc or for programmes of study in food preparation and safety.
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Multiple Choice Questions:  Food Safety - Personal Hygiene & Bactera

Multiple Choice Questions: Food Safety - Personal Hygiene & Bactera

This resource assesses knowledge and understanding via 10 multi choice questions (answers are provided). The questions cover personal hygiene, bacteria and contamination. This resource is ideal for anyone working with food such as canteen staff, apprentices, teachers, assistants etc or for programmes of study, such as GCSEs in food preparation and safety.
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Multiple Choice Questions Food Safety - Storage & Delivery of Food

Multiple Choice Questions Food Safety - Storage & Delivery of Food

This resource assesses knowledge and understanding via 16 multi choice questions (answers are provided). The questions cover food storage and deliveries. This resource is ideal for anyone working with food such as canteen staff, apprentices, teachers, assistants etc or for programmes of study, such as GCSEs in food preparation and safety..
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Multiple Choice Questions:  Food Safety - Cleaning

Multiple Choice Questions: Food Safety - Cleaning

This resource assesses knowledge and understanding via 10 multi choice questions (answers are provided). The questions cover cleaning and hygiene. This resource is ideal for anyone working with food such as canteen staff, apprentices, teachers, assistants etc or for programmes of study, such as GCSEs in food preparation and safety..
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Introduction to Food Safety

Introduction to Food Safety

This 7 page resource introduces the learner to essential aspects of food safety and the importance of personal hygiene. The resource covers personal responsibilities of food handlers and demonstrates, via a scenario, the right way and the wrong way to behave when handling food. Current legislation for food handling and safety is covered. The learner is tested through multiple choice questions (answers are included). This resource is ideal for any learner who is undertaking a food related program of study or who will prepare food for others.
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Food Safety: Hazard Analysis and Critical Control Points (HACCP)

Food Safety: Hazard Analysis and Critical Control Points (HACCP)

This 5 page guide covers HACCP and its importance in food safety. It teaches learners the difference between hazard and risk and helps them understand physical and chemical hazards. Learners will learn about critical control points and the importance of keeping records. They will also learn about due diligence and the legal requirements of caterers regarding food hygiene and safety. Learners will understand how to put HACCP procedures in place and know what is critical and non-critical. learners are assessed through multi-choice questions (answers are provided). This guide is useful for programmes of study in food preparation and safety and ideal for anyone working with food (school canteen staff, teachers, apprentices, teaching assistants) or anyone who is interested in working within catering.
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Safety Advice for Ponds and River Visits

Safety Advice for Ponds and River Visits

Ponds and rivers are a great resource for enthusing learners and enabling them to earn outside the classroom. However school visits to waterways can present many hazards to health and safety and these can come from different sources, such as plants, bacteria and insects. This FREE 3 page resource provides useful and important safety advice and guidance on conducting school visits to ponds or rivers. The guide covers: Physical safety Water Borne Disease Poisonous Plants Invasive Plants and the Law Blue-Green Algae (Cyanobacteria) Transferring Disease and Cleaning Equipment
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