Safer food, better business teaching resources for colleges
Published 25 June 2026
Applies to England, Northern Ireland and Wales
© Crown copyright 2026
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Teaching resources for catering students intended to promote understanding of food safety management and Safer Food Better Business (SFBB).
You can adapt the resources to meet individual learning needs and the delivery of various course programmes. There has been no assessment on how the resources align to the current colleges’ curriculum or qualifications.
Materials for students include:
- resource activities
- handouts
- activities to check learning
- lesson plans
Materials for teachers and lecturers include:
- PowerPoint presentations
- tracking/audit forms
- case study of how Northampton College implemented SFBB within its catering facilities (last reviewed and published 2009)
These resources can be used:
- for specific SFBB training
- as part of food safety training
- integrated into practical sessions
- for cover lessons or as an extension activity
You can download other SFBB packs from our site.
1. Virtual learning environments
A virtual learning environment (VLE) is an excellent way to give students access to the different resources they need. VLEs can also track use of resources or mark quizzes.
Your college may have a VLE you can use. Or, alternatively, there are some systems available online that are free to use.
2. Reward schemes
Colleges can put in place a reward scheme related to the implementation of SFBB. Schemes can be developed to:
- promote food safety compliance across all learning programmes
- maintain a high profile for SFBB throughout the academic year
- reward groups/teams of learners who comply with food safety standards
- promote teamwork and group cohesion
Any reward scheme will be unique to each college and its learners. See the Northampton College case study for an example of such a scheme.
3. Safe methods
3.1 SM1 - The calamity cafe
SM1 - The calamity cafe (Word)
3.2 SM2 - The journey
3.3 SM3 - Cross-contamination
SM3 - cross-contamination (PDF)
SM3 - cross-contamination (Word)
3.4 SM4 - Cleaning schedule
SM4 - Cleaning schedule (Word)
3.5 SM5 - Fridge cleaning checklist
SM5 - Fridge cleaning checklist (PDF)
SM5 - Fridge cleaning checklist (Word)
3.6 SM6 - Cooking checks
3.7 SM7 - Temperature checks
SM7 - Temperature checks (PDF)
SM7 - Temperature checks (Word)
3.8 SM8 - Checking your menu
SM8 - Checking your menu (PDF)
SM8 - Checking your menu (Word)
3.9 SM9 - Kitchen cleaning audit
SM9 - Kitchen cleaning audit (PDF)
SM9 - Kitchen cleaning audit (Word)
3.10 SM10 - Brave new world
3.11 SM11 - The head chef (part 1)
SM11 - The head chef part 1 (PDF)
SM11 - The head chef part 1 (Word)
3.12 SM12 - The head chef (part 2)
SM12 - The head chef part 2 (PDF)
SM12 - The head chef part 2 (Word)
3.13 SM13 - Preparing for a new job
SM13 - Preparing for a new job (PDF)
SM13 - Preparing for a new job (Word)
3.14 SM14 - Preparing an induction training programme
SM14 - Preparing an induction training programme (PDF)
SM14 - Preparing an induction training programme (Word)
4. Recording systems
4.1 REC1 - Opening and closing checklist
REC1 - Opening and closing checklist (PDF)
REC1 - Opening and closing checklist (Word)
4.2 REC2 - Diary writing
4.3 REC3 - 4-weekly review
4.4 REC4 - Preparing checklists
REC4 – Preparing checklists (PDF)
REC4 – Preparing checklists (Word)
4.5 REC5 - Auditing practice
REC5 - Auditing practice (PDF)
REC5 - Auditing practice (Word)
5. Handouts
5.1 HO1 - Opening and closing checks (kitchen)
HO1 - Opening and closing checks kitchen (PDF)
HO1 - Opening and closing checks kitchen (Word)
5.2 HO2 - Opening and closing checks (stores)
HO2 - Opening and closing checks, stores (PDF)
HO2 - Opening and closing checks, stores (Word)
5.3 HO3 - Opening and closing checks (front-of-house areas)
HO3 - Opening and closing checks, front-of-house areas (PDF)
HO3 - Opening and closing checks, front-of-house areas (Word)
5.4 HO4 - SFBB diary
5.5 HO5 - 4-weekly review
5.6 HO6 - Internal quality audit
HO6 - Internal quality audit (PDF)
HO6 - Internal quality audit (Word)
6. Check learning quizzes
6.1 Quiz 1
6.2 Quiz 2
6.3 Quiz 3
6.4 Quiz 4
6.5 Quiz 5
6.6 Quiz 6
6.7 Quiz 7
7. Lesson plans
7.1 Level 1
7.2 Level 2
7.3 Level 3, lesson 1
7.4 Level 3, lesson 2
7.5 Training checklist implementation
Training checklist implementation (PDF)
Training checklist implementation (Word)
8. Training resources
8.1 Level 1 training resource summary
Training resources - Level 1 Training resource summary (PDF)
Level 1 Training resource summary (Word)
8.2 Level 2 training resource summary
Level 2 training resource summary (PDF)
Level 2 training resource summary (Word)
8.3 Level 3 training resource summary
Level 3 training resource summary (PDF)
Level 3 training resource summary (Word)
8.4 Safe methods training resource summary
Training resources - Safe methods training resource summary (PDF)
Training resources - Safe methods training resource summary (Word)
9. Presentations
9.1 Level 1 presentations
Presentations, Level 1 (PowerPoint)
9.2 Level 2 presentations
Presentations, Level 2 (PowerPoint)
9.3 Level 3, lessons 1 and 2
Presentations, Level 3, Lessons 1 and 2 (PDF)
Presentations, Level 3, Lessons 1 and 2 (PowerPoint)
9.4 Lecturers and support staff
Presentations, Lecturers and support staff (PDF)
Presentations, Lecturers and support staff (PowerPoint)
10. Tracking audit
10.1 Internal quality audit
Tracking audit - internal quality audit (PDF)
Tracking audit - internal quality audit (Word)
10.2 Auditing brief
Tracking audit - auditing brief (PDF)
Tracking audit - auditing brief (Word)
10.3 Training matrix
Tracking audit - training matrix (PDF)
Tracking audit - training matrix (Word)
11. Case study
11.1 Northern catering college case study
Last reviewed and published 2009.