What should food safety training cover?

Personal hygiene and handwashing, reporting illness, the temperature danger zone, cooking and cooling, cross-contamination, cleaning and sanitizing, and allergens.

What is the temperature danger zone?

Under the FDA Food Code, 41°F to 135°F, where bacteria grow fastest. UK guidance is to keep cold food at 8°C or below and hot food at 63°C or above.

What does allergen training for servers include?

The major allergens, how to take and pass on an allergy order, cross-contact risks such as shared fryer oil, and when to say you can't guarantee a dish.

How often should food handlers be trained?

It depends on your state or country, and many food handler cards last two to three years. A short refresher when the menu changes or each quarter keeps habits sharp.

PresentationHospitalitySafety

Food safety training presentation

35 minutes 15 slides, 4 livepro Runs with Pro

Clean hands, the danger zone, cooling, cross-contamination and allergens, with knowledge checks your kitchen and floor team answer on their phones.

Use this template See inside

Free to open and edit. Running it live needs Pro, free for 14 days on every new account.

Food safety training

Clean hands, the right temperatures, raw kept apart, allergies taken seriously

Title

In short

Food safety training teaches food handlers how to stop foodborne illness: clean hands, safe temperatures, keeping raw and ready-to-eat food apart, and handling allergies. This 35-minute deck follows the FDA Food Code, with UK figures in the notes, and adds knowledge checks your kitchen and floor team answer on their phones.

Time: 35 minutes
Slides: 15, 4 interactive
For: Kitchen and front-of-house teams
Plan: Pro

Updated October 4, 2026

What's inside

1Food safety training
2One word: what makes a kitchen safe to eat from? live
320 seconds The whole handwash takes at least 20 seconds. After raw food, the restroom, your phone or trash, and before you put on gloves.
4Tell your manager before your shift
541°F to 135°F The danger zone, where bacteria grow fastest. Keep cold food at 41°F or below and hot food at 135°F or above.
6Minimum cooking temperatures (°F)
7Cooling food safely
8Chili was cooked at 2pm. At 4:30pm it's still at 90°F. What now?Into the walk-in now · Leave it out to cool longer · Reheat to 165°F and restart, or discard · Serve it tonight live
9Fridge order, top to bottom
10Cross-contamination: do and don't
11The 9 major food allergens (US)
12When a guest tells you about an allergy
13A guest with a peanut allergy orders fries. The fryer also cooks peanut-crusted chicken. What do you say?Fries are fine, they're potatoes · The oil is shared, so I'd avoid them · I'll ask the chef to fry them fast · Nothing, it's only fries live
14How confident are you handling an allergy order from start to finish? live
15Four habits, every shift

How to run it

1Check the temperatures against your local food code before you present. The deck uses the US FDA Food Code; UK figures are in the notes.
2Run it before service with the whole team, kitchen and floor together. Allergen mistakes usually happen between the two.
3Let everyone vote on each check before you give the answer from the notes, then ask one person to explain why.
4Ask people to join with their full name so the summary doubles as your training record.
5Finish with the confidence scale. Anyone below 4 gets a one-to-one walk-through of the allergen process this week.

Questions people ask

What should food safety training cover?: Personal hygiene and handwashing, reporting illness, the temperature danger zone, cooking and cooling, cross-contamination, cleaning and sanitizing, and allergens.
What is the temperature danger zone?: Under the FDA Food Code, 41°F to 135°F, where bacteria grow fastest. UK guidance is to keep cold food at 8°C or below and hot food at 63°C or above.
What does allergen training for servers include?: The major allergens, how to take and pass on an allergy order, cross-contact risks such as shared fryer oil, and when to say you can't guarantee a dish.
How often should food handlers be trained?: It depends on your state or country, and many food handler cards last two to three years. A short refresher when the menu changes or each quarter keeps habits sharp.

All presentations

Open it, make it yours, run it live.

Change anything in the editor. When you're ready, press Present: everyone joins with a scan and answers on their phone.

Free forever
Pro free for 14 days
No card needed
Guests never need an account

Use this template More presentations

PresentationHospitalitySafety

Food safety training presentation

35 minutes 15 slides, 4 livepro Runs with Pro

Clean hands, the danger zone, cooling, cross-contamination and allergens, with knowledge checks your kitchen and floor team answer on their phones.

Use this template See inside

Free to open and edit. Running it live needs Pro, free for 14 days on every new account.

Food safety training

Clean hands, the right temperatures, raw kept apart, allergies taken seriously

Title

In short

Time: 35 minutes
Slides: 15, 4 interactive
For: Kitchen and front-of-house teams
Plan: Pro

Updated October 4, 2026

What's inside

1Food safety training
2One word: what makes a kitchen safe to eat from? live
320 seconds The whole handwash takes at least 20 seconds. After raw food, the restroom, your phone or trash, and before you put on gloves.
4Tell your manager before your shift
541°F to 135°F The danger zone, where bacteria grow fastest. Keep cold food at 41°F or below and hot food at 135°F or above.
6Minimum cooking temperatures (°F)
7Cooling food safely
8Chili was cooked at 2pm. At 4:30pm it's still at 90°F. What now?Into the walk-in now · Leave it out to cool longer · Reheat to 165°F and restart, or discard · Serve it tonight live
9Fridge order, top to bottom
10Cross-contamination: do and don't
11The 9 major food allergens (US)
12When a guest tells you about an allergy
13A guest with a peanut allergy orders fries. The fryer also cooks peanut-crusted chicken. What do you say?Fries are fine, they're potatoes · The oil is shared, so I'd avoid them · I'll ask the chef to fry them fast · Nothing, it's only fries live
14How confident are you handling an allergy order from start to finish? live
15Four habits, every shift

How to run it

1Check the temperatures against your local food code before you present. The deck uses the US FDA Food Code; UK figures are in the notes.
2Run it before service with the whole team, kitchen and floor together. Allergen mistakes usually happen between the two.
3Let everyone vote on each check before you give the answer from the notes, then ask one person to explain why.
4Ask people to join with their full name so the summary doubles as your training record.
5Finish with the confidence scale. Anyone below 4 gets a one-to-one walk-through of the allergen process this week.

Questions people ask

What should food safety training cover?: Personal hygiene and handwashing, reporting illness, the temperature danger zone, cooking and cooling, cross-contamination, cleaning and sanitizing, and allergens.
What is the temperature danger zone?: Under the FDA Food Code, 41°F to 135°F, where bacteria grow fastest. UK guidance is to keep cold food at 8°C or below and hot food at 63°C or above.
What does allergen training for servers include?: The major allergens, how to take and pass on an allergy order, cross-contact risks such as shared fryer oil, and when to say you can't guarantee a dish.
How often should food handlers be trained?: It depends on your state or country, and many food handler cards last two to three years. A short refresher when the menu changes or each quarter keeps habits sharp.

All presentations

Open it, make it yours, run it live.

Change anything in the editor. When you're ready, press Present: everyone joins with a scan and answers on their phone.

Free forever
Pro free for 14 days
No card needed
Guests never need an account

Use this template More presentations

Food safety training presentation

Food safety training

Food safety training

One word: what makes a kitchen safe to eat from?

Tell your manager before your shift

Minimum cooking temperatures (°F)

Cooling food safely

Chili was cooked at 2pm. At 4:30pm it's still at 90°F. What now?

Fridge order, top to bottom

The 9 major food allergens (US)

When a guest tells you about an allergy

A guest with a peanut allergy orders fries. The fryer also cooks peanut-crusted chicken. What do you say?

How confident are you handling an allergy order from start to finish?

Four habits, every shift

What's inside

How to run it

Questions people ask

Goes well with

Bloodborne pathogens: annual refresher

Kitchen safety

Fire safety and extinguisher training

Crew resource management

Site safety orientation

Slips, trips and falls

Beat the heat

New menu tasting

Open it, make it yours, run it live.

Food safety training presentation

Food safety training

Food safety training

One word: what makes a kitchen safe to eat from?

Tell your manager before your shift

Minimum cooking temperatures (°F)

Cooling food safely

Chili was cooked at 2pm. At 4:30pm it's still at 90°F. What now?

Fridge order, top to bottom

The 9 major food allergens (US)

When a guest tells you about an allergy

A guest with a peanut allergy orders fries. The fryer also cooks peanut-crusted chicken. What do you say?

How confident are you handling an allergy order from start to finish?

Four habits, every shift

What's inside

How to run it

Questions people ask

Goes well with

Bloodborne pathogens: annual refresher

Kitchen safety

Fire safety and extinguisher training

Crew resource management

Site safety orientation

Slips, trips and falls

Beat the heat

New menu tasting

Open it, make it yours, run it live.