The Manager and Trainer should work towards achieving the below learning objectives during the on-top training & practice-on-shift culminating in a passed validation.
Learning Objectives: Pass the external Food & Bar safety course with the aim of gaining the required knowledge to both execute daily checks and follow up on the team's behavior and performance
Lead by Example in Food Safety – Maintain hygiene, enforce standards, and ensure team compliance.
Master Cleaning & Pest Control – Execute deep-cleaning tasks, prevent contamination, and manage pest risks.
Ensure Proper Storage & Stock Handling – Apply FIFO, conduct temperature checks, and prevent cross-contamination.
Stay Health Inspection Ready – Maintain accurate records, follow hygiene protocols, and address compliance gaps.
The External Course is provided by Shield Safety, it takes you through 13 modules that you will have to pass.
This course will support you to manage food safety at our bars. Understanding food safety is critical to ensure that the products we serve are safe for our guests. Throughout this course, you will explore a number of important topics including personal hygiene principles, food safety management procedures, date coding, correct food handling techniques, and the basics of food microbiology.
It will help you understand the Pink Standard and how you lead food safety in your bar. Each module will help you to oversee safe food practices, helping us maintain our customers' trust and uphold the reputation of our brand. This course will be of great value to you in your management position.
Here, you’ll find an overview of the topics we’ll cover.
In total there are 13 topics to guide you through the general principles of food safety management. Each topic builds on the last, offering a comprehensive foundation and practical knowledge to help you implement effective food safety practices in your role.
Content of program:
Access the course here:
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Learning objectives in practice:
1. Understands Food Safety Standards: Knows legal responsibilities, contamination risks, and how to prevent food poisoning through correct practices.
2. Daily Compliance: Applies hygiene protocols, checks labels and dates, and ensures the team follows food safety procedures.
3. Hygiene & Cleaning: Maintains cleaning standards, ensures proper disinfection, and checks personal hygiene across the team.
4. Manages Premises & Equipment: Identifies safety risks, prevents pest, and ensures all equipment is clean.
5. Guide & Follows Up: Guides and follows up on the team and uses RiskProof daily
Following exercises must be carried out as part of the training: