AbilityBridge · Compass Group
Food hygiene course
Eleven short lessons to get you ready for your Compass induction. Take them one at a time. Each ends with a quick check.
14 cards · 3 quizWhy Food Hygiene MattersWhy the rules exist and how your actions keep people safe.
25 cards · 3 quizThe 14 AllergensWhat an allergen is, allergy vs intolerance, and the 14 to know.
35 cards · 3 quizAllergen Awareness — Your RoleWhere to check, never guess, and always tell your manager.
46 cards · 3 quizAvoiding Cross-Contact — Back of HouseHow allergens spread in the kitchen, and how to stop it.
55 cards · 3 quizAvoiding Cross-Contact — Front of HouseKeep dishes and utensils safe at the buffet and counter.
66 cards · 3 quizAvoiding Cross-Contact — BaristaThe 5-step routine to keep milks safely apart.
75 cards · 3 quizFood StorageHot, cold, time limits, and labels — the safe storage rules.
85 cards · 3 quizSafe Cooking Temperatures75°C for 30 seconds — and how to use the probe.
95 cards · 3 quizPersonal Hygiene at WorkClean uniform, clean hands, and staying home when ill.
106 cards · 3 quizAllergen Definitions — Gluten, Dairy, VeganThe precise meaning of gluten-free, dairy-free, vegetarian, vegan.
115 cards · 3 quizFollowing Recipe SpecificationsNever swap ingredients — always check with your manager.
126 cards · 3 quizCleaning at WorkClean, then sanitise — and clean as you go through the shift.
135 cards · 3 quizFood Labelling and Shelf LifeUse-by dates, label types, and the Compass dot system.
146 cards · 3 quizFood Preparation SafetyPrep in the right order and keep everything clean between dishes.
155 cards · 3 quizCooling and ReheatingCool fast with the blast chiller, reheat to 75°C, and only once.
164 cards · 3 quizPest AwarenessSpot the signs, do not handle it, and report immediately.
175 cards · 3 quizFood Safety IncidentsStop, tell your manager, and never serve food you are unsure about.
Prepared by AbilityBridge Ltd