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Free course template · US federal

Food safety awareness for food workers

A ready-made course, live deck and two surveys for restaurant. AhaSlides tracks progress, completion and scores for you. 40 minutes, 6 lessons, 12-question final check. Last reviewed 12 October 2026; not legal advice.

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Course outline at a glance

  • Explain how foodborne illness happens and why food workers are central to prevention
  • Video
  • Tabs
  • Flashcards
  • Quiz

  • Identify biological, chemical and physical hazards and TCS foods
  • Step-by-step
  • Checklist
  • Video
  • Sorting activity
  • Accordion
  • Multi-select quiz

  • Apply hand hygiene, glove use and the "no bare-hand contact" rule
  • Flashcards
  • Video
  • Sorting activity
  • Quiz

  • Keep food out of the danger zone: cook, hold, cool and reheat to safe temperatures
  • Accordion
  • Process
  • Quiz

  • Report illness symptoms and diagnoses as required
  • Tabs
  • Scenario
  • Quiz

Final check: 12 questions, 80% to pass

Try some questions from the course

Question 1 of 3

Which of these is a TCS food?

 

Cut tomatoes, cut melons, cut leafy greens, cooked rice, sprouts, dairy and meat all need time and temperature control. Dry pasta, bottled water and a whole apple do not.

Lesson 1, Why this matters, teaches this. See the outline

Question 2 of 3

You have been slicing raw chicken with gloves on. What should you do before you slice tomatoes?

 

Gloves pick up germs just like hands do. Change them when you change tasks, and wash your hands before putting on a new pair.

Lesson 2, Clean hands, healthy workers, teaches this. See the outline

Question 3 of 3

What is the highest temperature at which cold food can be held?

 

Cold TCS food must be held at 41°F or below. Above that, bacteria can start to grow quickly.

Lesson 3, Control time & temperature, teaches this. See the outline

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Learners earn a certificate

Your organisation

Certificate of completion

This certifies that

Alex Morgan

has completed

Food safety awareness for food workers

Completed on12 October 2026
Sample certificate with a placeholder learner name.

Style 1 of 6: Standard

Everyone who finishes gets a certificate with their name, the course title and the completion date. Add your own logo, colours and signer.

Three pieces that work together

Learners prepare on their own, you answer questions live, and the surveys tell you what stuck. 7 fields to fill in with your own policy, contacts and locations; each one is highlighted inside the course.

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The Food safety awareness for food workers course as a learner first sees it

Completion is tracked for you

Learners sign in to take the course, so every start, finish and score is recorded in AhaSlides. No spreadsheet to keep.

  • Who has finished

    See who has not started, who is in progress and who has completed the course.

  • Every score

    Each learner's result on the 12-question final check, against the 80% pass mark.

  • What landed

    Survey results show what people took away, and the 30-day check-in shows whether they use it.

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6 lessons, about 40 minutes

What learners can do at the end of each lesson. Minutes are an estimate.

  • Lesson 1: Why this matters · 8 min

    Explain how foodborne illness happens and why food workers are central to prevention.

  • Lesson 2: Clean hands, healthy workers · 8 min

    Identify biological, chemical and physical hazards and TCS foods.

  • Lesson 3: Control time & temperature · 8 min

    Apply hand hygiene, glove use and the "no bare-hand contact" rule.

  • Lesson 4: Prevent cross-contamination · 6 min

    Keep food out of the danger zone: cook, hold, cool and reheat to safe temperatures.

  • Lesson 5: Your kitchen & when things go wrong · 5 min

    Report illness symptoms and diagnoses as required.

  • Lesson 6: Final assessment · 5 min

    12 questions, 80% to pass. The result is saved to the learner's record.

Awareness only: this template does not issue an official card or certificate.

Based on: FDA Food Code 2022 (with Nov 2024 Supplement) - §2-103.11 (PIC duties), §2-201 (employee health), §2-301 (hand hygiene),…

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Often taught together

Courses teams often run alongside this one.

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Common questions

Yes. The course, the live deck and both surveys are free. Claiming the template into your AhaSlides account is free too.

The course itself is self-paced and online, and the live deck lets you add a live session. Whether online delivery meets your local rules depends on the law that applies to you, so check FDA Food Code 2022 or ask your own counsel.

At hire + annually (best practice); food handler card renewal per state.

Restaurant, café, catering, hotel kitchen, school cafeteria, convenience-store and event food workers.

Record completion in your own LMS or record system, so you can show who finished the course and when. Check the retention period that applies to you in FDA Food Code 2022.

Yes, everything. Change the wording, swap scenarios for ones from your workplace, add your logo, or remove parts that don't apply. Keep anything your own law requires you to cover.

Your own details, each highlighted inside the course:
  • Which Food Code edition your health department enforces
  • Whether a card is required and the approved providers
  • Illness reporting contact
  • Pic by shift
  • Sanitizer type and ppm
  • Cleanup kit location
  • LMS or record system
Then edit anything else you like: wording, scenarios, your logo.
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Ready to run it?

Free. Copy the course, live deck and both surveys into your AhaSlides account in one click.

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