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.

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..

This resource assesses knowledge and understanding via 8 multi choice questions (answers are provided). The questions cover Hazards and critical control points. 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..

This resource assesses knowledge and understanding via 30 multi choice questions (answers are provided). The questions cover food borne illness and bacteria. 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..

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..

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.

This 14 page resource is suitable for Key Stage 2 Primary Science Living Things and their Habitats and provides fun and interesting information about the kingfisher, identification, its scientific name, its habitat, its food sources, its breeding season, its territory, legislation and protection, competition from other species and also some fun historical facts. The resource also provides an explanation of the nitrification cycle and how this affects rivers and fish (knock on effect for the kingfisher). There is a table of key terms (which are coloured and emboldened throughout the text. There is a crossword style quiz which provides a word in the shaded squares and 20 Y/N questions to test learners understanding of the information within the resource. There is also an activity for outdoor learning (children must be supervised at all times by water). Answers are included. A great way for children to learn about a bird species, habitats, breeding and feeding cycle and how it depends on water quality and other creatures to survive.

This 8 slide presentation is suitable as a lesson starter for Key Stage 1 learners embarking on a course of study about the science of plants and covers parts of a flowering plant, chlorophyll, photosynthesis and pollination. There is a slide at the end describing reproduction. Each slide is designed as a question which is then answered via the tick boxes at the bottom of the slide and by parts of the plant (petals, leaf, roots), the sun or a bee appearing after an interval. Each slide has teacher notes.

This 4 page activity is designed for Key Stage 1 or 2 learners who are embarking on a course of study in primary science (Plants) and need to know how plants work in a basic way. This resource covers 2 pages of explanation about parts of a plant (petals, stem, leaves, roots) and explains how each component works covering photosynthesis and chlorophyll, nutrients (basic) and pollination. There is also a pictorial section describing reproduction of flowering plants. This is followed by 2 pages of activities covering 4 activities/questions (draw an image of a plant and label each part, label reproductive parts of the plan shown, questions on chlorophyll and photosynthesis. Answers are provided.

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.

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.