Global

Food safety, HACCP and allergens: Keeping food safe from delivery to plate

A ready-made course you customise for your organisation, with a live session deck and two surveys. You only add the 8 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 onboarding for food handlers, as the yearly refresher
Last reviewed
21 Oct 2026
Cross-contamination and cleaning
What would you do?

A delivery of raw fish and ready-to-eat salad arrive together

Try it: this is one of 22 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
  • Sorting activity, accordion, scenario, process and quizzes

Live session deck

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

  • 10 slides
  • Poll, quiz, word cloud, scale 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 356.0Achieve ≥ 80% on the final assessment-Whole course
SO 356.1Explain how pathogens cause illness and which foods and people carry most riskCodex Alimentarius General Principles of Food Hygiene [source: report anchor, unverified]Whole course
SO 356.2Apply personal hygiene and handwashing rules at the right momentsRegulation (EC) No 852/2004; US FDA Food Code [source: report anchor, unverified]Whole course
SO 356.3Control time and temperature using the limits in your food safety plan + your infoEmployer's HACCP plan; Codex HACCP principlesWhole course
SO 356.4Prevent cross-contamination and apply cleaning and disinfection routines + your infoEmployer's cleaning schedule; best practiceWhole course
SO 356.5Describe HACCP hazards, critical control points and records, and handle allergens correctly + your infoFSSC 22000 v6 (ISO 22000:2018 plus prerequisite programmes) [source: report anchor, unverified]; employer's allergen policyWhole course

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

  • Your workplace details: fill in the 8 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 food safety matters: pathogens and illness

3 pages

7 min
Before you beginNoteList
Alder Foods, Monday lunch serviceTextImage
Four kinds of hazardTabsKey factQuiz
2

Personal hygiene and handwashing

3 pages

6 min
When must hands be washed?Sorting activity
Six stepsTimelineNote
CheckQuizMulti-select quiz
3

Time and temperature control

3 pages

6 min
The danger zoneAccordionNote
Sort the foodsSorting activity
CheckQuizMatching quiz
4

Cross-contamination and cleaning

3 pages

6 min
Spot the errorHotspot
Clean or disinfectFlashcardsQuiz
Try itScenarioQuiz
5

HACCP: hazards, critical control points and records

3 pages

6 min
The flowProcessText
Which step is critical?Sorting activity
RecordsTableNoteQuiz
6

Allergen controls, labelling and next steps

4 pages

9 min
AllergensAccordionYour infoNote
Customer questionScenarioQuiz
Next stepsProcessYour infoYour infoYour info
PracticeQuizKey factNoteButtonYour info

Live deck and surveys

10 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.

ContentTitle, agenda, "the habits that stop food making people ill
Word cloudOne thing you do before starting work in the kitchen
PollHow often do you take a fridge or hot-hold reading?
Content · customiseThe flow from receiving to serving with the control points marked, and the four hazard types {{FOOD_SAFETY_PLAN_LINK}}
QuizWhich is a physical hazard? (A fragment of glass ✔ · Salmonella · Bleach · A nut allergen)
QuizScenario: a guest asks whether the soup contains a listed allergen and you are not sure. You… (Check the recipe record and tell the supervisor ✔ · Say probably not · Taste it · Walk away)
PollWhich area worries you most?
ScaleHow confident are you explaining a critical control point to a colleague?
Open-ended / Q&AOne food safety question
Content · customiseClosing {{SAFETY_CONTACT}}, {{SURVEY_2_URL}}, {{COURSE_URL}}
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. Which topic is still unclear? multiple choice
  6. How confident are you answering an allergen question from a customer? 1-5 scale
  7. Which topic should the next daily quiz cover? ranking
  8. I feel able to tell a supervisor that a food safety step was missed. 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 the food safety plan and the allergen record? 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

8 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.

  • Safety contact{{SAFETY_CONTACT}}
  • Incident report route{{INCIDENT_REPORT_ROUTE}}
  • Food safety plan link{{FOOD_SAFETY_PLAN_LINK}}
  • Illness reporting rule{{ILLNESS_REPORTING_RULE}}
  • Local allergen list{{LOCAL_ALLERGEN_LIST}}
  • LMS or record system{{LMS_OR_RECORD_SYSTEM}}
Show all 8 fields
  • Survey 2 URL{{SURVEY_2_URL}}
  • Course URL{{COURSE_URL}}

FAQ

Common questions

Can I run food safety, HACCP and allergens: Keeping food safe from delivery to plate training online?

Yes. The course is self-paced and online, and the live deck lets you add a live session in the room or online.

How often is this training needed?

At onboarding for food handlers, as the yearly refresher, and as a 30-day daily micro-learning track.

Who needs this training?

Food handlers, kitchen and production staff, supervisors and quality teams; run by operations, quality and EHS.

What records should I keep?

Record completion in your own LMS or record system, so you can show who finished the course and when.

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.

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Last reviewed: 21 October 2026Templates 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