Understanding HACCP, Food Hygiene and Safety Regulations
Advice and Training Modules and Management Records
Below are the Advice and Training Modules available from Food Solutions. Subscribers may download these training aids and records.
Click on the folder below to view the documents.
Advice for managers on food safety and food hygiene HACCP Principles Management Record Sheets
Training Modules202 Training Module Allergen Awareness
Allergic foods, may contain and rules for allergens. Staff training is important. Ensure your staff are allergen aware. Allergic reactions can be fatal.
202_TM_Allergen_Awareness.pdf (login to view)
Allergic foods, may contain and rules for allergens. Staff training is important. Ensure your staff are allergen aware. Allergic reactions can be fatal.
202_TM_Allergen_Awareness.pdf (login to view)
206 Training Module on Personal Hygiene
Training for food handlers on personal hygiene. When and how to wash hands. Hats, hair and illness. After completion, a signed record of staff training can be kept to show Inspectors.
206_TM_Personal_Hygiene.pdf (login to view)
Training for food handlers on personal hygiene. When and how to wash hands. Hats, hair and illness. After completion, a signed record of staff training can be kept to show Inspectors.
206_TM_Personal_Hygiene.pdf (login to view)
208 Training Module on general cleaning procedures
Training helps staff to use the correct cleaning procedures and products to ensure food safety. A signed module demostrates training has been completed.
208_TM_General_cleaning_procedures.pdf (login to view)
Training helps staff to use the correct cleaning procedures and products to ensure food safety. A signed module demostrates training has been completed.
208_TM_General_cleaning_procedures.pdf (login to view)
217 Training Module Using Cloths
Using cloths safely. Disposable cloths, preventing cross contamination, sanitising re-usable cloths. Training for food handlers with a signed record for Inspectors.
217_TM_Using_Cloths.pdf (login to view)
Using cloths safely. Disposable cloths, preventing cross contamination, sanitising re-usable cloths. Training for food handlers with a signed record for Inspectors.
217_TM_Using_Cloths.pdf (login to view)
224 Training Module on Durability Dates
Durability dates are important. Do your staff understand the dates on products? Best before and Use by - which is critical? Stock rotation and checking dates are vital. Train your staff.
224_TM_Durability_Dates.pdf (login to view)
Durability dates are important. Do your staff understand the dates on products? Best before and Use by - which is critical? Stock rotation and checking dates are vital. Train your staff.
224_TM_Durability_Dates.pdf (login to view)
230 Training Module Refrigerator cleaning and temperature control
Training on cleaning and ensuring fridges are working correctly. (For fridges with a temperature gauge). Avoiding cross contamination from dirty equipment to food. Training ensures cleaning is done properly.
230_TM_Fridge_cleaning_temperature.pdf (login to view)
Training on cleaning and ensuring fridges are working correctly. (For fridges with a temperature gauge). Avoiding cross contamination from dirty equipment to food. Training ensures cleaning is done properly.
230_TM_Fridge_cleaning_temperature.pdf (login to view)
230a Training Module Refrigerator cleaning and temperature control
Training for cleaning and ensuring fridges without a temperature gauge are working correctly. Signed proof of training for your records.
230a_TM_Fridge_cleaning_temperature.pdf (login to view)
Training for cleaning and ensuring fridges without a temperature gauge are working correctly. Signed proof of training for your records.
230a_TM_Fridge_cleaning_temperature.pdf (login to view)
233 Training Module on Microwave oven cleaning & maintenance
Considerations when cleaning and checking microwaves. What chemicals and equipment should you use for cleaning. Abrasive cleaning could damage the microwave. Trained staff will know your procedures. signed records prove training has been completed.
233_TM_Microwave_oven_cleaning.pdf (login to view)
Considerations when cleaning and checking microwaves. What chemicals and equipment should you use for cleaning. Abrasive cleaning could damage the microwave. Trained staff will know your procedures. signed records prove training has been completed.
233_TM_Microwave_oven_cleaning.pdf (login to view)
237 Training Module on chopping boards
Training on the correct use and storage of chopping boards could prevent cross contamination and a food safety incident in your business.
237_TM_Chopping_boards.pdf (login to view)
Training on the correct use and storage of chopping boards could prevent cross contamination and a food safety incident in your business.
237_TM_Chopping_boards.pdf (login to view)
260 Training Module for use with the Food Handlers Handbook
Suggestions on use of the handbook as a basis for your food safety hygiene training programme. Signed as read and understood, this document gives you proof training is in place that you can show your inspector.
260_TM_Food_handlers_handbook.pdf (login to view)
Suggestions on use of the handbook as a basis for your food safety hygiene training programme. Signed as read and understood, this document gives you proof training is in place that you can show your inspector.
260_TM_Food_handlers_handbook.pdf (login to view)
© Food Solutions Publishing Ltd. 2009. No part of these documents can be reproduced without the express permission of Food Solutions Publishing Ltd.