Resources
Pin these
to the cool room door.
Short, plain-English refreshers on the fundamentals. Useful before a course, after one, or at the start of a shift. General guidance only: always follow your local food authority's requirements.
Need more depth?
Source-linked guides and state renewal rules live in the Knowledge Centre.
Bacteria grow fastest between 5°C and 60°C. Keep cold food cold, hot food hot, and minimise the time food spends in between.
- Check fridge temperatures at the start of each shift
- Cool cooked food quickly before refrigerating
- Use a clean probe thermometer
Want the full picture?
Our courses cover these topics in depth, with a downloadable certificate at the end.