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 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 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 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 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.