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Food Rule Basics

Managing Risks
Lesson 1 of 4 within section Food Rule Basics. You must enroll in this course to access course content.
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Suitable Food
Lesson 2 of 4 within section Food Rule Basics. You must enroll in this course to access course content.
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Safe Food
Lesson 3 of 4 within section Food Rule Basics. You must enroll in this course to access course content.
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Expiry Dates
Lesson 4 of 4 within section Food Rule Basics. You must enroll in this course to access course content.
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Introduction to Food Safety Issues

Clean Place
Lesson 1 of 6 within section Introduction to Food Safety Issues. You must enroll in this course to access course content.
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Clean Hands
Lesson 2 of 6 within section Introduction to Food Safety Issues. You must enroll in this course to access course content.
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Clean Staff
Lesson 3 of 6 within section Introduction to Food Safety Issues. You must enroll in this course to access course content.
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Sickness
Lesson 4 of 6 within section Introduction to Food Safety Issues. You must enroll in this course to access course content.
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Food Allergens
Lesson 5 of 6 within section Introduction to Food Safety Issues. You must enroll in this course to access course content.
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Potentially Hazardous Food
Lesson 6 of 6 within section Introduction to Food Safety Issues. You must enroll in this course to access course content.
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Introduction to the Template Food Control Plan

How the template evolved
Lesson 1 of 2 within section Introduction to the Template Food Control Plan. You must enroll in this course to access course content.
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Contents and Day Cycle
Lesson 2 of 2 within section Introduction to the Template Food Control Plan. You must enroll in this course to access course content.
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Dark Blue Cards: Setting Up

Instructions
Lesson 1 of 3 within section Dark Blue Cards: Setting Up. You must enroll in this course to access course content.
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Taking responsibility
Lesson 2 of 3 within section Dark Blue Cards: Setting Up. You must enroll in this course to access course content.
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Training and competency
Lesson 3 of 3 within section Dark Blue Cards: Setting Up. You must enroll in this course to access course content.
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Blue Cards: Starting

Managing personal hygiene and health 
Lesson 1 of 2 within section Blue Cards: Starting. You must enroll in this course to access course content.
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Checking for pests
Lesson 2 of 2 within section Blue Cards: Starting. You must enroll in this course to access course content.
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Green Cards: Preparing

Preparing food safely 
Lesson 1 of 4 within section Green Cards: Preparing. You must enroll in this course to access course content.
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Separating food
Lesson 2 of 4 within section Green Cards: Preparing. You must enroll in this course to access course content.
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Sourcing, receiving and storing food
Lesson 3 of 4 within section Green Cards: Preparing. You must enroll in this course to access course content.
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Keeping food cold
Lesson 4 of 4 within section Green Cards: Preparing. You must enroll in this course to access course content.
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Magenta Cards: Making + Cooking

Thoroughly Cooking food
Lesson 1 of 6 within section Magenta Cards: Making + Cooking. You must enroll in this course to access course content.
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Cooking poultry, minced meat and liver
Lesson 2 of 6 within section Magenta Cards: Making + Cooking. You must enroll in this course to access course content.
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Proving the method you use works every time
Lesson 3 of 6 within section Magenta Cards: Making + Cooking. You must enroll in this course to access course content.
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Reheating food
Lesson 4 of 6 within section Magenta Cards: Making + Cooking. You must enroll in this course to access course content.
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Cooling freshly cooked food
Lesson 5 of 6 within section Magenta Cards: Making + Cooking. You must enroll in this course to access course content.
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Defrosting food
Lesson 6 of 6 within section Magenta Cards: Making + Cooking. You must enroll in this course to access course content.
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Orange Cards: Serving and Selling

Keeping food hot
Lesson 1 of 6 within section Orange Cards: Serving and Selling. You must enroll in this course to access course content.
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Transporting food
Lesson 2 of 6 within section Orange Cards: Serving and Selling. You must enroll in this course to access course content.
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Displaying food and customers serving themselves
Lesson 3 of 6 within section Orange Cards: Serving and Selling. You must enroll in this course to access course content.
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Knowing what is in your food
Lesson 4 of 6 within section Orange Cards: Serving and Selling. You must enroll in this course to access course content.
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Packaging and labelling food
Lesson 5 of 6 within section Orange Cards: Serving and Selling. You must enroll in this course to access course content.
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Selling food to other businesses
Lesson 6 of 6 within section Orange Cards: Serving and Selling. You must enroll in this course to access course content.
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Purple Cards: Closing

Cleaning up and closing
Lesson 1 of 1 within section Purple Cards: Closing. You must enroll in this course to access course content.
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Red Cards Troubleshooting

When something goes wrong
Lesson 1 of 4 within section Red Cards Troubleshooting. You must enroll in this course to access course content.
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Dealing with customer complaints
Lesson 2 of 4 within section Red Cards Troubleshooting. You must enroll in this course to access course content.
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Tracing your food
Lesson 3 of 4 within section Red Cards Troubleshooting. You must enroll in this course to access course content.
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Recalling your food
Lesson 4 of 4 within section Red Cards Troubleshooting. You must enroll in this course to access course content.
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Bad Bugs

Campylobacter
Lesson 1 of 4 within section Bad Bugs. You must enroll in this course to access course content.
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Bugs that Survive Cooking
Lesson 2 of 4 within section Bad Bugs. You must enroll in this course to access course content.
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Listeria
Lesson 3 of 4 within section Bad Bugs. You must enroll in this course to access course content.
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Noro Viruses
Lesson 4 of 4 within section Bad Bugs. You must enroll in this course to access course content.
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Focus on Hand Hygiene

Hands – A Perfect Place for Germs
Lesson 1 of 8 within section Focus on Hand Hygiene. You must enroll in this course to access course content.
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Consequences of Poor Hand Washing
Lesson 2 of 8 within section Focus on Hand Hygiene. You must enroll in this course to access course content.
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Cleaning and/or Sanitising Hands
Lesson 3 of 8 within section Focus on Hand Hygiene. You must enroll in this course to access course content.
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“Life-Savers”
Lesson 4 of 8 within section Focus on Hand Hygiene. You must enroll in this course to access course content.
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Jewellery, Watches, Fingernails?
Lesson 5 of 8 within section Focus on Hand Hygiene. You must enroll in this course to access course content.
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Nailbrushes?

This FAQ deals with one of the most polarising issues – whether we must use a nailbrush! – An interesting discussion you will not want to miss and it does provide a best option for using them.

Lesson 6 of 8 within section Focus on Hand Hygiene. You must enroll in this course to access course content.
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Best Ways to Dry Hands?
Lesson 7 of 8 within section Focus on Hand Hygiene. You must enroll in this course to access course content.
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Food Gloves?
Lesson 8 of 8 within section Focus on Hand Hygiene. You must enroll in this course to access course content.
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Taking Control

HACCP
Lesson 1 of 4 within section Taking Control. You must enroll in this course to access course content.
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When Things Go Wrong!
Lesson 2 of 4 within section Taking Control. You must enroll in this course to access course content.
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Simulated Recall Guidance
Lesson 3 of 4 within section Taking Control. You must enroll in this course to access course content.
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Importance of Keeping Records
Lesson 4 of 4 within section Taking Control. You must enroll in this course to access course content.
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Conclusion

Revision of Essentials
Lesson 1 of 2 within section Conclusion. You must enroll in this course to access course content.
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Take Home Message
Lesson 2 of 2 within section Conclusion. You must enroll in this course to access course content.