Great free SFBB teaching resources discovered!!!

Oh my goodness, I can’t believe I have missed these:

This a great set of resources designed by the FSA to help teach college catering students. Obviously they are branded SFBB and use SFBB terminology, so they may have limited use if you are teaching classic HACCP principles. However the scenarios are adaptable quite easily. If you didn’t know about them, take look!

Coming soon on my blog will be some non-SFBB equivalents, keep checking or sign up to the blog for all new blogs delivered straight to your desktop.




100% pass on our latest intermediate food safety

Why is this such great news? Because 6 of our 9 learners did not have English as their first language, but they worked so hard to learn all the English words necessary just to be able to take the exam. Trainers need to understand just how stressful it is to do this with an unfamiliar language. We came up with some smart techniques to be able to handle the exam, while staying completely ethical and professional. So, to our learners I will say… a very big congratulations, you passed on your own merit and the ability to understand food safety, and I am very proud to have been one of your trainers. It was just as exciting to me as winning a penalty shoot out at the World Cup, but way more important!

Coffee break training

As a trainer,  how do you regard the coffee breaks on a training course?

a. A chance to check your materials etc. for the next session?

b. Time for urgent personal phone calls, messages etc.?

c. A break from the training, to relax, de-stress yourself?

d. An opportunity to mix with your learners semi-socially?

e. A chance to find out from the learners how the training is going?

f. A frustrating and uncontrolled interruption to the training flow?

g. An opportunity for someone to complain about the coffee!

There is no doubt that refreshment breaks can be some or all of these, dependent on the circumstances.

Here are five ideas for using coffee breaks more constructively:

  1. Account for extended coffee break time to a realistic period, bearing in mind that learners may have various needs
  2. Ensure that its not just coffee and tea, but also water, and not just biscuits but also fruit etc.
  3. Encourage learners to step out for some fresh air during the break if practicable
  4. Set a themed informal discussion question related to the training, the venue or the refreshment arrangements (easy for health and safety or food safety courses!)
  5. Organise an activity, set a challenge and build the coffee in as a running break during the activity.

There are lots of other ideas for incorporating breaks into your training – why not let me know what you do?

More pound shop props

Here are my favourite health and safety props to help discussions about power tools as work equipment. They are lightweight and each have action features and noise without need for batteries. They are precious now as I have not found them anywhere since. It makes such a difference to handle and play with these while talking through competence, maintenance, fault reporting, electrical safety, PPE etc. Who needs PowerPoint???!!!

Americans are crazy trainers – its official!


So I just had to share this photo very kindly send by Beth Brewer from Alabama –  no, its not a Harry Potter thing, its a ‘poop’ hat! She uses this along with many other weird and wonderful props, to make sure that her food safety education programs are exciting and memorable. That’s Americans for you!!!

You can check out her website here:

Food Safety with Beth

Thanks Beth for sharing your poop!


Poundshop resources and bargain props!


Here it is, the humble pet toy!!! Just £1 buys a multi-purpose fun resource with a number of practical uses.

With this simple, slightly humorous prop (it squeaks!) a number of food safety principles and practices can be easily and quickly demonstrated and discussed. Here are my top 5…

  1. Food may look great, smell great, taste great – but it may make you seriously ill!
  2. The outside is cooked,  but it doesn’t mean the inside is cooked!
  3. Where would you probe this chicken?
  4. If it is for a cold chicken salad, how should we cool it down?
  5. To what temperature (and for how long) would you cook this?

Do you have a favourite multi-purpose prop?