Food Safety Content Workflow

Courses

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Food and Beverage Foundation

Overview

Unfortunately, more than 400 people will likely die from food poisoning in England every year. It is therefore clearly essential that everyone who servers’ food and drink to the public understands their responsibilities and the measure to be taken to ensure the safety of the food and beverages served.

What's covered?

Symptoms of food poisoning
People most at risk
Dangers associated with bacteria
Contamination and steps to prevent it
The need for personal hygiene
The importance of food safety
Forms and sources of food allergy
Overview of the Licensing Law

Food Allergies and Intolerance

Overview

One in three people in the UK will suffer from allergies at some time in their lives. Whilst most allergic reactions are merely unpleasant, the Food Standards Agency estimates that there are between five and fifteen fatalities every year in the UK associated with food allergies. 

What's covered?

Risks with allergies and intolerance
Forms of food allergies and intolerance
Front of house responsibilities
Back of house responsibilities
Deliveries and recipe integrity
Food labelling
Labelling of packaged and non-packaged food
Actions in cases of severe allergic reactions

Personal Hygiene

Overview

Whenever people are in contact with food, they represent a significant risk as a potential source of contamination. The Personal Hygiene course explains the measures to be applied in respect to personal hygiene best practice.

What's covered?

The importance of personal hygiene
Hazards with poor personal hygiene
Potential dangers of cross-contamination
Personal responsibility
The danger of bacteria transfer

Meat Slicer Safety

Overview

Meat slicers are essential tools for any deli, restaurant, supermarket, or grocery store. Professional meat slicers are the best way to cut meat safely and efficiently. Capable of spinning at high speeds, the machine’s sharp blade is an ever-present danger to any employee operating it, even when not being used to cut meat.

What's covered?

The benefits of using a meat slicer
Hazards associated with meat slicers
Safety Tips
The importance of keeping knifes clean
Procedure for safe operation
Cleaning

Essentials of Kitchen Knife Safety

Overview

Kitchen knives are an essential tool in every commercial kitchen but are also a work hazard. However, if used correctly and by following a few simple safety tips, you can minimise the risk of personal injury and keep the kitchen running smoothly.

What's covered?

Why a sharp knife is safer than a dull knife
How to sharpen a knife
Choosing the right knife
The importance of keeping knifes clean
How to avoid accidents
What to do should there be an injury

Food Hazards

Overview

At least a fifth of people who dine in canteens or restaurants return food to the kitchen due to quality issues.  This course is for all managers and food handlers to make them aware of the hazards associated with food during preparation and handling. The purpose of this training is to ensure that the food served is safe for consumption, and food safety standards are understood and applied.

What's covered?

Food Hazards
Identifying spoiled food items
Sources of bacteria
Types of bacteria
Bacteria reproduction
Conditions for bacterial growth
Foreign bodies
Chemical contamination

Cleaning and Personal Protection

Overview

Regrettably, an estimated one million cases of food poisoning, are reported each year in the UK by consumers. The results can be devastating to both the victim of the poisoning and the business responsible.   It is therefore critically important to understand the steps to be taken to ensure that bacterial cross-contamination does not occur.

What's covered?

The importance of cleaning
Cleaning Schedules
Use of detergents and disinfectants
Deep cleaning
COSHH
Responsibilities of employees and employers
Control measures
Use of Personal Protective Equipment (PPE)

Food Safety Level 2

Overview

This course covers all aspects of the Level 2 syllabus in four easy to complete short courses,  food safety, food hazards, personal hygiene and cleaning, and personal protection. The content complements the HABC, CIEH, and RSPH syllabuses.

What's covered?

Understanding Food Safety
Microbiological Food Hazards
Food poisoning and its control
Cleaning and Personal Protection
Contamination hazards and controls
Personal Hygiene
Food premises and equipment
Food pests and pest control

Food Safety Level 3

Overview

The legislation places greater onus and accountability on anyone in the food business with supervisory responsibility. It is therefore vital that both the knowledge and confidence to do their job effectively is provided. This course is suitable for managers and supervisors who are responsible for the management of food preparation, cooking, and handling.

What's covered?

Legislation
Supervisory management
Temperature control
Food labelling
Labelling of packaged and non-packaged food
Cleaning and contamination control
Applying and monitoring hygiene practices

HACCP

Overview

All organisations involved in the production, preparation or sale of food have a moral and legal obligation to ensure its safety. The identification of potential hazards at each stage of the food management process and the creation of appropriate critical controls are the foundation of safe food preparation and production. 

What's covered?

Food Management Systems
Control stages
Typical control points
Recording keeping
Seven principles of HACCP
Time and temperature controls
Stock management and rotation
Labelling of food
Chemical and cleaning hazards

Licensing Awareness

Overview

The laws that govern licensing apply to all businesses selling alcohol; everyone involved in the sale of alcoholic drinks must be aware of the law. This course provides simple guidelines and recommended best practices ideal for meeting the training requirements of non-licensed employees.  This course will provide all the training needed to sell alcohol legally and responsibly. 

What's covered?

The law that governs licensing
Responsibilities
Effects of alcohol consumption
Protecting young people
Sale of alcohol and refusing a sale
Personal diligence
Challenge 21 and 25 schemes
Avoiding confrontation
Smoking and gambling laws

Food and Beverage Foundation (Irish Law)

Overview

Unfortunately, more than 400 people will likely die from food poisoning in England every year. It is therefore clearly essential that everyone who servers’ food and drink to the public understands their responsibilities and the measure to be taken to ensure the safety of the food and beverages served.

What's covered?

Symptoms of food poisoning
People most at risk
Dangers associated with bacteria
Contamination and steps to prevent it
The need for personal hygiene
The importance of food safety
Forms and sources of food allergy
Overview of the Licensing Law

Food Hazards (Irish)

Overview

At least a fifth of people who dine in canteens or restaurants return food to the kitchen due to quality issues.  This course is for all managers and food handlers to make them aware of the hazards associated with food during preparation and handling. The purpose of this training is to ensure that the food served is safe for consumption, and food safety standards are understood and applied.

What's covered?

Food Hazards
Identifying spoiled food items
Sources of bacteria
Types of bacteria
Bacteria reproduction
Conditions for bacterial growth
Foreign bodies
Chemical contamination

Food Safety Level 2 (Irish Law)

Overview

This course covers all aspects of the Level 2 syllabus in four easy to complete short courses,  food safety, food hazards, personal hygiene and cleaning, and personal protection. The content complements the HABC, CIEH, and RSPH syllabuses.

What's covered?

Understanding Food Safety
Microbiological Food Hazards
Food poisoning and its control
Cleaning and Personal Protection
Contamination hazards and controls
Personal Hygiene
Food premises and equipment
Food pests and pest control

Food Safety Level 3 (Irish Law)

Overview

The legislation places greater onus and accountability on anyone in the food business with supervisory responsibility. It is therefore vital that both the knowledge and confidence to do their job effectively is provided. This course is suitable for managers and supervisors who are responsible for the management of food preparation, cooking, and handling.

What's covered?

Legislation
Supervisory management
Temperature control
Food labelling
Labelling of packaged and non-packaged food
Cleaning and contamination control
Applying and monitoring hygiene practices

Licensing Awareness (Irish Law)

Overview

The laws that govern licensing apply to all businesses selling alcohol; everyone involved in the sale of alcoholic drinks must be aware of the law. This course provides simple guidelines and recommended best practices ideal for meeting the training requirements of non-licensed employees.  This course will provide all the training needed to sell alcohol legally and responsibly. 

What's covered?

The law that governs licensing
Responsibilities
Effects of alcohol consumption
Protecting young people
Sale of alcohol and refusing a sale
Personal diligence
Age validation
Avoiding confrontation
Smoking and gambling laws

Forms

Gain instant access to every form within the workflow. Customise, schedule and complete tasks online, allowing you to track, report and monitor safety standards and be alerted to non-conformities and or potential issues.

Food Hygiene Assessment
Food Hygiene Assessment for hotels
Food Safety – Premises Assessment
HACCP steps 1 – 10
Kitchen Knife Safety Risk Assessment
Kitchen Meat Slicer Risk Assessment
Deli Blade Safety Risk Assessment
Food Hygiene Audit for hotels
Food Hygiene audit for kitchens
Food Safety – Premises Audit
Food Safety Kitchen Audit
HACCP steps 1 – 10
Kitchen Knife Safety Audit
Kitchen Meat Slicer Audit
Deli Blade Safety Audit
Food Hygiene Checklist for hotels
Food Safety – Premises Assessment
HACCP steps 1 – 10
Kitchen Knife Safety Checklist
Kitchen Meat Slicer Checklist
Deli Blade Safety Checklist
Food Safety Incident

Note: Workflows and there allocated training content and forms are continually growing.  Therefore the items listed may not be an exhaustive list. However, the content listed are correct at the time of publishing and does represent the minimum number of items preloaded.

Get unlimited unrestricted access to all our courses and forms with our Tempus Safety Management Plus plan!

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