Learning Objective

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.

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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.

External Course

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.

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Content of program:

Manager Responsibilities
Compliance with Food Safety Legislation
Contamination Hazards and Controls
Food Microbiology
Causes and Controls of Food Poisoning
Personal Hygiene in Catering
Premises and Equipment
Cleaning and Disinfection
Pest Management Responsibilities
Food Safety Management Procedures
Product Labelling and Date Coding
Supervisory Management
Training

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How to Access the Training

You’ll get a login sent to your Joe email.
You can use it on a personal device (laptop or iPad works best — phones may not display correctly), or use the Risk Proof iPad in-store.
Just enter your name and email — the system will recognize you.
Once you’ve created your CPL account, use your Joe email and the password you set to log in anytime: https://console.cplonline.co.uk

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FAQ

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Will this affect Risk Proof checks?‍

No. The training is split into short modules (each under 20 minutes) and can be paused at any time. This means the Risk Proof tablet can still be used for daily checks during training. If someone needs to stop mid-module to complete a check, they can easily resume the training afterward without losing progress.

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How do I log in on the Risk Proof tablet?‍

Open the browser on the tablet and type in the link from your CPL training email. This will take you directly to the login page.

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What info do I need to log in?‍

Just your full name and your Joe email address. The system is already set up to recognize you, so no extra codes or setup is needed.

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How long does the training take?‍

The full course takes about 2 hours and 27 minutes. It’s broken into short modules, so you can complete it in parts and return to it when it suits your schedule.

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What does the training look like?‍

It’s an interactive eLearning course with voice-over, slides, and a short test at the end of each module. It’s designed to be easy to follow and engaging.

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Do I need to study beforehand?‍

No. Everything you need is included in the course. It will reference the new pink standards, which are available on Risk Proof if you want to read them, but you don’t need to review them before starting.

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What if I don’t pass the test?‍

You can try each test up to three times. If you don’t pass after three attempts, you’ll need to retake the course. The system gives helpful feedback after each attempt.

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Will I get a certificate?‍

Yes, once you complete the course and pass the tests, you’ll receive a certificate.

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How do I track my team’s progress?
Go to Training Module > Reports > Colleague Training Overview for a Specified Course in Risk Proof to see who has started, completed, or still needs to do the training.

Practice learnings objectives: On-shift

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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

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Following exercises must be carried out as part of the training:

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Clean dishwashing area

Sweep bar floor

Start music – [1. Morning]

Distribute cloths and gloves

Open RiskProof (daily task app)

Make sure the store is presentable and well-functioning for opening

Set-up Display

The store must look open and welcoming

Pre-Close Sandwich station

Pre-Close Juice station

Pre-Close Coffee station

Pre-clean: Stations

Pre-clean: Guest Areas

The store must look open and welcoming

- Keep the doors open
- Focus on the welcome and recognise all guests approaching the store with a hello and a smile

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Pre-Close Sandwich station

- Clean chopping boards with soap and hot water before dishwasher
- Change all canteens
- Wipe off cooling grave with both multipurpose spray and sanitiser
- Deep clean sandwich station countertop
- Wipe off all touch points and surfaces with a cloth and sanitiser

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Pre-Close Juice station

- Close down one blender station
- Clean blender can and jar pad
- Deep clean blender station bottom (sides, bottom, and wire)
- Clean surface underneath blender
- Clean area below juice cups, straws and lids
- Deep clean sneezeguard and all splash guards dividing the workstations
- Change all canteens
- Clean the cooling grave before placing back the canteens
- Deep clean juice station countertop
- Wipe off all touch points and surfaces with a cloth and sanitiser

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Pre-Close Coffee station

- Close all groups except one
- Place the filter basket and shower screen in the large milk pitcher with water and one scoop of Cafiza - Do not fill water level over portafilter handle (black rubber)
- Do not lose the shower screen screw!
- Complete cafiza clean and then flush until the water is clear
- Clean inside the group with the coffee brush. Use a damp cloth to wipe inside in the group to remove any coffee oils
- Rinse all soaking parts with water and reassemble shower screen to group head and basket to portafilter
- Clean milk pitcher rinser grate and all milk pitchers (except one) to keep using before placing in the dishwasher
- Clean milk pitcher area to remove any milk spills
- Deep clean coffee station countertop
- Wipe off all touch points and surfaces with a cloth and sanitiser (incl. the espresso machine display - in between buttons) Do not spray cleaner directly onto espresso machine buttons

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Pre-clean: Stations

- Sweep the floor thoroughly
- Clean facades (fridge and cabinet doors) in whole bar thoroughly with a multipurpose cleaner
- Disinfect all handles

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Pre-clean: Guest Areas

- Wipe off all tables and seating
- Wipe off all trashcans tops
- Sweep the floor thoroughly
- Wipe off Coffee Corner and organise all coffee condiment
- Place back all furniture / plants and other interior elements to its designated place
- Puff up pillows and organise them at their designated place

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Download Brand Behaviour Training Goals Here

Finish all remaining prep on the juice station

Carry out cleaning tasks

Clean and organise to-go area

Clean the grill area when grills have cooled down

Deep clean all sinks

Clean counter product displays

Clean Customer Area & Toilet

Do EOD count

Till area

Close down dishwasher

Take out trash and cardboard

Sweep the bar floor

Change the last bar bin(s)

Wash bar floor

Double check all equipment is turned on/off correctly

Deposit EOD cash

Close store

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Sandwich station

- Turn off the grills
- Wash chopping boards, knives, sandwich scraper, tuna scoop and fork
- Place pesto and tabasco in the sandwich fridge
- Make sure all lids are placed on all canteens in the cooling grave
- Clean all surfaces on the sandwich station
- Double check if all facades are clean
- Close possible open bread bag(s)
- Double check the cleanliness of the whole sandwich station

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Salad station

- Wash measure cups and tongs
- Make sure all lids are placed on all canteens in the cooling grave and ensure to store away the toppings
- Place the lemon juice and pesto in the fridge overnight
- Clean all surfaces on the salad station
- Double check if all facades are clean
- Double check the cleanliness of the whole salad station

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Juice station

- Close down one blender station
- Clean blender can and jar pad
- Deep clean blender station bottom (sides, bottom, and wire)
- Clean surface underneath blender
- Organise blender stations for the morning
- Clean fruit knife and chopping board in hand with soap and hot water
- Disassemble centrifuge: tamper, sieve, steel basket, pulp cover, steel cover
- Deep clean the centrifuge machine using a sponge and multipurpose cleaner and drying off with a clean cloth
- Deep clean sieve with soap and a sponge and rinse it thoroughly with water
- Deep clean steel basket, pulp cover and steel cover with soap, hot water and a sponge and rinse thoroughly with water
- Clean table top surface of centrifuge area and assemble the centrifuge again
- Clean pulp bucket in dishwasher and tie a new bin bag
- Scrub spill can and centrifuge scraper with soap and a brush before placing in dishwasher
- Clean all surfaces on the juice station
- Double check if all facades are clean from pre-clean
- Double check the cleanliness of the whole juice station

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Coffee station

- Close the last coffee group

Remove the portafilter from the last groups to be closed down
Detach the filter basket from the portafilter
Unscrew the shower screen with a stubby screwdriver
Remove shower screen and screw- place with the portafilter basket and portafilter in a large milk pitcher. Place one scoop of cafiza cleaner into pitcher- fill with water and leave to soak- Do not fill water level over portafilter handle (black rubber)‍
DON’T LOOSE THE SCREW‍
While the equipment is soaking, do cafiza backflush
Take cleaning brush and clean up in group head around seal
Remove basket from portafilter and place blind basket in
Add 1 spoon of cafiza cleaner to blind basket and place portafilter into group you want to clean
Press spiral button and run for 10 seconds then stop
Repeat 3 times
Remove portafilter and run water until clear
Wipe up in group head with a dry cloth to remove any coffee oils
Remove soaking portafilter from pitcher and rinse remaining water over drip tray grate and collect the soaking screw, screen and basket
Place screw in a grey cup and take shower screen, basket, portafilter and milk pitcher to sink area and rinse thoroughly
Reassemble portafilter with basket and place screw into shower screen and put back into group‍
DO NOT OVERTIGHTEN SCREW‍
Place portafilter back into clean group
Arrange all Porcelain & to-go cups

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Close Coffee Grinder

Close the hopper gate so that no beans can fall into grinding chamber
Grind out all coffee left in grinder burr chamber and throw
Remove hopper from grinder and place beans into an overnight bag or container
Apply steam from machine steam wand to all areas of the hopper
Wipe hopper dry with a non abrasive cloth or paper towel
Place hopper back on grinder
Brush off excess coffee around grinder area and wipe over grinder with dry cloth
Turn grinder off

* If store has 2 x grinders repeat this process on both

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Clean and organise to-go area

Clean below all to-go material and organise area for the next day

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Clean the grill area when grills have cooled down

- Brush grills using a designated brush
- Use an empty pesto bottle to blow away any excess breadcrumbs
- Clean grill crumb catchers
- Clean grill area thoroughly: on top, on sides, below and handles wet cloth

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Deep clean all sinks

- Scrub all surfaces of the sinks with a sponge, soap and water
- Pull up sink strainer and remove dirt
- Remove soap and dirt with 5 pieces hand towels
- Wipe off the tap and all surfaces in each sink with a cloth and a sanitiser

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Clean counter product displays

- Waste all remaining counter products using the waste feature on the list
- Clean counter product display tiles and the surface below
- Clean display glass

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Clean Customer Area & Toilet

- Change last trashcans
- Double check and redo toilet pre-clean procedures if needed
- Clean tables in Customer Area if needed
- Stack as many chairs on top of the tables as possible
- Sweep floor if needed
- Wash the floor in whole Customer Area and the toilet walking backwards towards the bar using 2-3 mop heads

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Do EOD count

Close down POS

Follow local EOD procedures (store receipts etc.)

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Till area

- Move all items away from the till area and clean the tabletop surface with multipurpose cleaner
- Disinfect the area paying attention towards countertop, iPad screens and card terminal number pad

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Close down dishwasher

- Disassemble the dishwasher and press the “empty” button to remove all water from the dishwasher
- Clean the grates and drain filter
- Wipe off the bottom of the dishwasher with a clean cloth
- Turn off the dishwashing machine and assemble the dishwasher again for the morning

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Take out trash and cardboard

Follow procedures according to where your containers are located

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Sweep the bar floor

Sweep the bar floor thoroughly

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Change the last bar bin(s)

Change all the remaining bar bins

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Wash bar floor

- Prepare water and floor cleaner
- Pour out the floor cleaner on the floor and scrub the whole floor thoroughly with the floor scrubber
- Use the floor scraper to move all water and dirt into the drain
- Take five pieces of hand towel/paper roll and remove leftover dirt from the drain
- Use a clean mop head and sweep the entire floor until it is completely shiny

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Double check all equipment is turned on/off correctly

Fridges, freezer, and espresso machine are kept on and that all fridge doors are closed properly

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- Register evening and closing procedures on RiskProof
- Sign off the day

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