US federalFDA Food Code 2022Awareness only

Food safety awareness for food workers

A ready-made course you customise for your organisation, with a live session deck and two surveys. You only add the 7 details that are specific to your organisation.

See the live deckSee the full outline
Try the coursePreview the survey
Length
40 min
Lessons
6 lessons
Frequency
At hire + annually
Last reviewed
12 Oct 2026
Your kitchen & when things go wrong
What would you do?

Line cook Jasmine wakes with diarrhoea before a Saturday double

Try it: this is one of 16 interactive activities in the course.

What's included

Three pieces that work together

Copy once, get everything. Learners prepare on their own, you answer questions live, and the surveys tell you what stuck.

Self-paced course

Short lessons with real workplace scenarios, not walls of text.

  • 6 lessons, about 40 minutes
  • 3 video slots (you add the videos)
  • Tabs, flashcards, sorting activity, accordion and quizzes
  • 12-question final check, 80% to pass

Live session deck

An AhaSlides presentation to run after the course, in person or online.

  • 9 slides
  • Quiz, poll, word cloud slides
  • A closing slide for your contacts

Two surveys

Find out what landed, and whether people use it on the job.

  • Post-course feedback, about 2 minutes
  • 30-day check-in
  • Anonymous by default
  • Results feed your next refresher

Learning objectives

At the end of this course, learners can

Each objective and the lesson that covers it.

IDObjectiveSourceWhere it's covered
TO 1.0Achieve ≥ 80% on the final assessment-Whole course
LO 81.1.1Explain how foodborne illness happens and why food workers are central to preventionFood Code Annex 3Lesson 1: Why this matters
LO 81.2.1Identify biological, chemical and physical hazards and TCS foodsFood Code 1-201.10Lesson 2: Clean hands, healthy workers
LO 81.3.1Apply hand hygiene, glove use and the "no bare-hand contact" rule2-301, 3-301.11Lesson 3: Control time & temperature
LO 81.4.1Keep food out of the danger zone: cook, hold, cool and reheat to safe temperatures3-401, 3-403, 3-501Lesson 4: Prevent cross-contamination
LO 81.5.1Report illness symptoms and diagnoses as required + your info2-201.11Lesson 5: Your kitchen & when things go wrong
LO 81.6.1Prevent cross-contamination and clean vs sanitise correctly3-302, 4-6Lesson 6: Final assessment

Your part: what a template can't do for you

  • Awareness only: this template does not issue an official card or certificate.
  • Language: deliver it in a language and vocabulary your people understand.
  • Your workplace details: fill in the 7 highlighted fields so the course describes your own policies, contacts and locations.
  • Records: record completion in your own LMS or record system.

Course outline

6 lessons, about 40 minutes

Minutes per lesson are an estimate, shared out by page count.

ContentInteractiveVideoYou customise
1

Why this matters

3 pages

8 min
Before you beginNoteList
One sick shiftKey factImageVideo
HazardsTabsFlashcardsQuiz
2

Clean hands, healthy workers

3 pages

8 min
HandwashingStep-by-stepChecklistVideo
Gloves & bare-hand contactSorting activity
Report when you're sickAccordionYour infoKey factMulti-select quiz
3

Control time & temperature

3 pages

8 min
The danger zoneTable
Cooking temperaturesFlashcardsVideo
CheckSorting activityQuiz
4

Prevent cross-contamination

2 pages

6 min
Storage order & separationImageAccordion
Clean vs sanitiseProcessYour infoQuiz
5

Your kitchen & when things go wrong

2 pages

5 min
Our proceduresTabsYour infoYour info
What would you do?ScenarioQuiz
6

Final assessment

Assessment

5 min
Final check12 questions80% to passCompletion page

Live deck and surveys

9 slides to run live, two surveys to close the loop

Pink slides are interactive. Both surveys are anonymous; pink questions are written for this course.

TitleTitle
QuizCold-holding temperature?
PollWhere do you think most mistakes happen in our kitchen?
QuizPoultry final cook temperature
Content · customiseOur illness reporting rule
QuizWhich is a "Big 6" illness?
Word cloudWhat makes it hard to wash hands as often as you should?
QuizFridge - what goes on the bottom shelf?
Q&AQ&A, then closing
Post-course feedback: 11 questions, about 2 min
  1. Overall rating 5 stars
  2. Relevant, realistic, right length, helpful activities agree/disagree grid
  3. What was most useful? multi-select
  4. Confidence before this course, and now 1-5 scale
  5. Is there always a working probe thermometer you can grab on your shift? multiple choice
  6. How comfortable would you feel telling your manager you have vomiting or diarrhoea before a shift? 1-5 scale
  7. Which topic would you like a refresher on? ranking
  8. We have enough time and staff on shift to follow food safety steps properly. 1-5 scale
  9. One thing we should change or add open text
  10. Would you recommend this course? NPS
30-day check-in
  1. Have you used what you learned since the course? multiple choice
  2. How confident are you today? Compare with day 1 1-5 scale
  3. Do you know where to find our illness reporting rule and who the person in charge is on each shift? yes / no / not sure
  4. A moment where the training helped, or where you weren't sure open text
  5. Which topics should the next refresher focus on? ranking

Results show whether people use the training on the job, not just whether they finished it.

Make it yours

7 fields to fill in, and you're ready

Everything else is done. These are the details only your organisation knows; each one is highlighted inside the course.

  • Which Food Code edition your health department enforces{{STATE_FOOD_CODE_VERSION}}
  • Whether a card is required and the approved providers{{STATE_FOOD_HANDLER_CARD_RULE}}
  • Illness reporting contact{{ILLNESS_REPORTING_CONTACT}}
  • Pic by shift{{PIC_BY_SHIFT}}
  • Sanitizer type and ppm{{SANITIZER_TYPE_AND_PPM}}
  • Cleanup kit location{{CLEANUP_KIT_LOCATION}}
Show all 7 fields
  • LMS or record system{{LMS_OR_RECORD_SYSTEM}}

FAQ

Common questions

Can I run food safety awareness for food workers training online?

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.

How often is this training needed?

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

Who needs this training?

Restaurant, café, catering, hotel kitchen, school cafeteria, convenience-store and event food workers; variant: shift leads/persons in charge.

What records should I keep?

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.

Can I edit the content?

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.

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Last reviewed: 12 October 2026Based on: FDA Food Code 2022 (with Nov 2024 Supplement) - §2-103.11 (PIC duties), §2-201 (employee health), §2-301 (hand hygiene),…Templates are a starting point, not legal advice.

Ready to run it?

Open the live deck to see how the session runs alongside the course and both surveys.

See the live deck