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This Course has a Total of 46 Lessons
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Food Rule Basics

Managing Risks
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Safe Food
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Suitable Food
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Expiry Dates
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Introduction to Food Safety Issues

Clean Place
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Clean Hands
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Clean Staff
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Sickness
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Food Allergens
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Potentially Hazardous Food
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Introduction to the Template Food Control Plan

How the template evolved
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Contents and Day Cycle
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Dark Blue Cards: Setting Up

Instructions
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Taking responsibility
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Training and competency
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Blue Cards: Starting

Managing personal hygiene and health 
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Checking for pests
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Green Cards: Preparing

Preparing food safely 
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Separating food
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Sourcing, receiving and storing food
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Keeping food cold
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Magenta Cards: Making + Cooking

Thoroughly Cooking food
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Cooking poultry, minced meat and liver
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Proving the method you use works every time
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Reheating food
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Cooling freshly cooked food
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Defrosting food
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Orange Cards: Serving and Selling

Keeping food hot
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Transporting food
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Displaying food and customers serving themselves
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Knowing what is in your food
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Packaging and labelling food
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Selling food to other businesses
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Purple Cards: Closing

Cleaning up and closing
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Red Cards Troubleshooting

When something goes wrong
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Dealing with customer complaints
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Tracing your food
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Recalling your food
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Bad Bugs

Campylobacter
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Bugs that Survive Cooking
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Listeria
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Taking Control

HACCP
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When Things Go Wrong!
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Simulated Recall Guidance
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Importance of Keeping Records
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Conclusion

Revision of Essentials
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Take Home Message
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