EDCI 569 Paper Prototype: E-Learning Project Proposal

Running head: FOOD SAFETY AND HYGIENE
Assignment 2: E-learning Project Paper Prototype

Introduction to Basic Food Safety & Hygiene
Danielle L. Moffat
Purdue University
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EDCI 569
Assignment 1: E-learning Project Paper Prototype

Context and Learners
Brightwing Breweries (BB) is a small but rapidly expanding independent group of 5
gastropubs in the UK. To date staff training has been undertaken on a fairly informal, face-to-face
basis at each venue as part of a one-day new staff induction session. Each venue has an appointed
training supervisor who undertakes new staff inductions. During the staff induction session the
training supervisors complete a list of checkboxes as they run through the various induction topics
covered. Following induction the new members of staff are required to sign a form to confirm that
they have undergone the training, a copy of which they are provided with together with a copy of
the staff handbook which reiterates and provides further detail regarding the content of the verbal
induction session.
In light of the groups plans to double its number of venues within the next two years, a
Board-level decision has been made to implement a formal, group-wide staff professional
development program in order to promote uniformity of training and standards across the
organization as well as to ensure its full compliance with European and UK Health & Safety
regulations and legislation. As part of the new training program, each member of BBs staff will
be provided with a personalized professional development plan taking in to account any relevant
and current prior training they have previously undertaken.
BB are interested in utilizing cloud-based technologies, such as cloud ERP, to reduce costs
as well as to improve and streamline their business operations. As part of this initiative the Board
have commissioned the design of a bespoke LMS to serve as a platform for the groups new
professional development program. It is intended that each member of BBs staff will have their
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own professional development profile in the LMS through which they will access the training
courses they are required to take as part of their personalized plan as well track their progress.
This paper prototype sets out the intended design of an e-learning module intended to form
part of a wider induction training course that all entry level floor and kitchen staff (namely, those
who have not worked in the hospitality industry before) will be required to undertake. The module
is divided in to a series of topics covering basic food safety and hygiene requirements and
processes and is intended to be hosted in the LMS. Given that the group LMS is presently under
development, the initial digital prototype of this e-learning module will initially be hosted on a
webserver and made available for review by BB via this instructional designers webpage.
Entry level staff will undertake the e-learning module during an induction training week
that will take place immediately prior to commencement in their role with Brightwings. The target
learner group demographics are presumed to fall in line with the most recently published UK
hospitality and tourism labor market statistics: 57% of the workforce is female; 44% are under the
age of 30 (with 31% of the same being aged between 16-24); 85% of the workforce describes their
ethnicity as white and the remaining 15% as black or minority ethnic groups (People 1st, 2013).
It is intended that the learners will undergo a preliminary training module covering how to
navigate and use the LMS and online training courses. Therefore prior knowledge in that regard is
presumed. Learners will undertake the online training modules on dedicated training computers
provided in the offices of each of BBs venues. During online training sessions learners will be
provided with a pencil and paper pad for note taking. Passing the basic food safety and hygiene
module post-test with a score of 80% or more will be a mandatory requirement of the induction
process.
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Objectives
Magers (1997) form for writing instructional objectives has been adopted in relation to the
formation of the instructional objectives that are set out in the following table.
Table 1
Instructional Objectives
Instructional goal
Utilize correct food safety and
hygiene best practices and
procedures when working with
food in line with European and UK
regulatory and legal requirements
Main Step in Instructional Goal

Identify major types of
contaminants, examples of those
contaminants and measures for
preventing transference of those
contaminants in to food
Carry out hand washing according
to the proper procedure
Identify major types of pests and

their specific signs of infestation
Instructional goal with Performance Context

When working (handling, preparing and storing) with
food, successfully utilize food safety and hygiene best
practices and procedures. The degree of implementation
of those practices and procedures in the workplace will
be observed and used to judge achievement of this goal.
Terminal Objective with Learning Context Added
Following the undertaking of an e-learning module
introducing fundamental food safety and hygiene best
practices and procedures, the learner will successfully
answer 20 multiple choice questions relating to those
practices and procedures. Successful completion (80%
and above) of the multiple choice question post-test will
be used to judge achievement of this goal
Performance objective for Main Step
Given a list of types and examples of contaminants
together with preventative measures with 7 list items
removed and set aside, the learner will insert all of the
removed items back in to their correct places in the list.
Given an instructional video demonstrating correct hand
washing techniques and a series of step by step
diagrams depicting the same, the learner will practice
the hand washing technique at least 3 times following
which they will correctly undertake hand washing using
the proper procedure.
Given a list of major types of pest found at commercial
food premises and their specific signs of infestation with
6 list items removed and set aside, the learner will insert
all of the removed items back in to their correct places
in the list.
Describe the importance of keeping

food preparation areas clean
Identify good personal hygiene

practices
Describe temperature controls

procedures
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Given a quizlet comprising 3 true/false questions

relating to the importance of ensuring food preparation
areas are kept clean, the learner will correctly answer all
questions in the quizlet.
Given a food safety poster describing good personal
hygiene practices from which 5 elements have been
removed and set aside, the learner will correctly insert
all of the removed items back in to their correct places
in the poster.
Given a series of 6 written scenarios relating to the
cooking or storage of food, the learner will correctly
choose the proper cooking or storage temperate from
two possible options in 5 out of 6 of the scenarios.
Course Outline
The module is designed to be undertaken once and in one sitting. The module is linear in nature;
the learner progresses from one topic section to the next with the ability to browse backwards
through the slides should they so wish (however, in the context it is unlikely that they will wish or
require to do this). The only stage of iteration built in the module is in the final quiz where learners
failing to achieve the pass grade of 80% will be directed to retake the multiple choice questions
they have answered incorrectly until they have achieved the required pass grade. Given that the
learners are directed to take handwritten content notes as they progress through the module and to
use the notes to aid them while undertaking the untimed test it is anticipated that the majority of
learners will pass the test on the first attempt.

Topic Section Outline
1. Introduction
2. Importance of Food Safety
2.1. Warm-up Activity
3. Contamination
3.1. Chemical and Physical Contamination Drag and Drop Sorting Exercise
4. Cross-contamination
5. Hand washing
5.1. Hand washing Practice Exercise
6. Pests
6.1. Pests Drag and Drop Exercise
7. Cleaning
7.1. Cleaning Quizlet
8. Personal Hygiene
8.1. Personal Hygiene Drag and Drop Jigsaw Exercise
9. Cooking and Chilling
10. Final Quiz
10.1. Certificate of Completion
11. Follow-up Activity Instructions
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Slides, Course Content and Layout

Visual Design Slide Template
Slide: A simple visual design layout has been selected with its style and palette in keeping with
Brightwings branding. Belwe Lt BT font in dark grey color will be used throughout
.
Figure 1. Slide template layout.
Navigation: The e-learning module will be created using Captivate 7 which provides a number
navigation bar layout and functionality options. A simple, easy to use navigation bar format has
been selected, which allows the learner to move forward and backwards between slides as well as
increase the audio volume. A progress bar allows them to track how far they have moved through
the module as a whole. Each topic slide has a Main Menu button which will return the learner
to the main navigation menu should they wish to revisit earlier topics this button will only
become active once a slide has played the whole way through. The Main Menu button will not
feature on assessment slides.
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Buttons: Buttons will have a dark wood texture with light yellow colored text, as can be seen in
the Main Menu button above.
Navigation Slide: [Note: following review of the final instructional plan, a navigation slide is no
longer considered necessary or helpful to the learner given that the module is designed to be taken
one time in a single sitting. The slide layouts, which were completed prior to making this decision,
include a Main Menu button; however, please note that the buttons will not be included in the
final project.]
Cover slide
Figure 2. Cover slide layout.
Navigation: This slide will automatically play and transition in to Slide 1.

Slide 1: Introduction
Narration: Welcome to this introduction to the basics of food safety and hygiene. In this module
you are going to learn about one of the most important aspects of your job working in the
hospitality industry how to keep food safe.
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In this module you will learn about the 4Cs of food safety and hygiene Cross-contamination,
Cleaning, Chilling and Cooking. We will show you how to recognize and deal with food hazards,
and the ways in which you can reduce the risk of those food hazards ocurring including proper
food storage and handling. At the end of this module you will take a multiple choice quiz of 20
questions to test your understanding of the topics you have covered today. Please take your time
to go through each section of this module thoroughly. Taking brief notes of the important
information in each section will help you to remember what you have covered, and its ok if you
use those notes to help jog your memory when youre taking the quiz. If you dont have some note
paper and a pencil please go and fetch them now, before we start.
When you are ready, click the right arrow button in the navigation bar at the bottom of this screen
to begin the module.
Figure 3. Slide 1 layout.
Presentation and Navigation: The narration commences automatically as the slide opens. The slide
will open with only the icons showing - the words contamination, cleaning, chilling and
cooking will appear as they are spoken in the narration. The module will pause at the end of the
narration. The learner will then click the right arrow button to move forward to the next slide.
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Slide 2: Importance of Food Safety and Hygiene

Narration: So why do you need to know about food safety and hygiene, and why is it so important
to us in the hospitality industry? Click on the tabs below to explore the 3 main reasons that it is
vital for you to understand how to keep food safe. When you are finished reading through the list
please click the right arrow button to move forward.
Content: Concertina-style dropdown list format. This is a standard Captivate 7 interaction and
therefore where it is utilized again below the visual representation of the slide will not be
reproduced again below.
Table 2.
Slide 2 Content
List Header
Preventing Food Poisoning
Content
We are responsible for making sure that our
consumers are protected from contaminated
food and the risk of food poisoning, which
causes extreme discomfort, and in extreme
cases, even death.
People get sick from food poisoning because
the food they've eaten has contained bacteria,
viruses or chemicals. It can take anywhere
from an hour to a few days to develop food
poisoning, depending on the cause, and the
best way of preventing food poisoning is to
use safe food handling and hygiene practices.
We are proud of our gold star rating for
serving only the freshest dishes made from
locally sourced, organic ingredients. Using
safe food handling and hygiene practices
helps us to maintain our teams excellent
reputation for serving top notch food made
from the best quality produce around.
Food safety is regulated by many UK and
European laws and regulations. Dont worry,
we dont expect you to know what they all
are! However, it is important for you to
understand that our teams main food safety
legal responsibilities are:
Quality Control
Legal Responsibilities
to make sure that we dont treat food in

a way that makes it harmful for our
customers to eat
to make sure the food is the same quality
that we say it is
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to make sure food is safe to eat
to withdraw unsafe food and complete
an incident report
Presentation and Navigation: The narration commences automatically as the slide opens. The
learner clicks once on each list header, causing the content panel for the relevant list header in
question to dropdown, and a second time to make the content panel retract. A scroll down bar will
appear where the content does not fit in to the viewable content panel space. Once the learner has
read the content they will then click the right arrow button to move on to the next slide.
Slide 3: Warm-up Activity
Narration: Spend five minutes looking at this picture. What food safety and hygiene problems can
you see in this kitchen? Note down as many as you can and keep hold of your answers well be
coming back to this picture at the end of the module by which time you should be able to spot them
all.
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Presentation and Navigation: The narration commences automatically as the slide opens. A timer
widget in the bottom right hand corner will count down 5 minutes before pausing the slide and an
invisible button will be used to prevent forwards navigation until the 5 minute period has elapsed.
The learner will then click the right arrow button to proceed to the next slide.
Slide 4: Contamination
Narration: One of the main reasons that people become ill from eating food is that it has been
contaminated. Unlike spoiled foods which are easily detectable, as they tend to look, smell and
taste 'off', foods that have been contaminated with harmful micro-organisms or toxins look, smell
and taste okay but have the potential to cause serious illness and even death. This is why we have
to be extra vigilant in ensuring that the food we serve is free from dangerous contaminants by
observing good food safety and hygiene practices at all time:
There are many different potential contaminants that can find their way in to food. Click on the
tabs below to explore the major sources of food contamination that you will learn about in more
detail in this section.
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Content: Concertina-style drop down list.

Table 3.
Slide 4 Content.
Tab Heading
Micro-organisms
Content
A micro-organism is any living organism so
small that, on its own, it is virtually invisible
and can only be seen with a microscope.
Micro-organisms that can cause food
poisoning are:
Viruses
Bacteria
Mold
Micro-organisms exist all around us in the
environment they live virtually everywhere
including on us, in the air, soil and water.
This means that they can very easily be
transferred on to food without being detected.
Poisonous chemicals and toxins can find their
way in to food in lots of different ways:
Chemical
Residues of pesticides used in farming

to control undesirable plants and insects
can be left on the surface of fruits and
vegetables.
Cleaning chemicals can accidentally
contaminate food.
Some foods naturally contain toxins
such as poisonous mushrooms, green
potatoes (solanine), apricot kernels and
apple seeds (cyanide) and rhubarb
leaves (oxalic acid).
Physical contaminants include objects that
can find their way in to food such as broken
glass, cling film, tin foil, pieces of plastic
from broken equipment. Physical
contaminants can cause a choking hazard or
cause serious internal injuries if they are
ingested.
Physical
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Slide Layout: Standard Captivate 7 dropdown list format.

learner clicks once on each list header, causing the content panel for the relevant list header in
Slide 5: Chemical, Physical and Viral Contamination Drag and Drop Sorting Exercise
Narration: Complete this table describing different contaminants and the preventative measures
we can take to avoid them coming in to contact with food by dragging and dropping the missing
table elements in to their correct places.
Content: When correctly accomplished the drag and drop exercise, which requires the learner to
drag and drop table elements in to their correct place in order to complete a table of information,
will look as follows. Drag and drop sections, which will be blank when the activity commences,
are italicized.
Table 4.
Slide 5 Content.
Type of Contaminant
Physical
Chemical
Examples of Contaminant
Glass shard, rat droppings
Bleach, pesticide
Preventative Measures
Keep food covered and
correctly stored.
Report damaged equipment to
your supervisor immediately.
Do not serve food that has
been prepared with or stored
in damaged equipment.
correctly stored.
Always follow cleaning
chemical manufacturer
directions read the label.
Thoroughly rinse down food
preparation surfaces that
have been cleaned with
chemicals with warm water
before preparing food on
them.
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Viral
Influenza, Norovirus
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Keep cleaning chemicals
away from food by correctly
storing them after use.
correctly stored.
If you are unwell see a doctor
immediately. If you are
deemed unfit for work, report
this to your supervisor and
stay at home until your doctor
has confirmed that you are
fully recovered.
progress bar will be hidden until the activity is successfully completed. Incorrect drops will
return the message: Oops, thats not right. Try again. Accomplishment of the activity will
return the message: Success! Well done! before the slide automatically transitions to the next.
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Slide 6: Cross-contamination
Narration: Cross contamination is one of the most common causes of food poisoning. It happens
when harmful microorganisms, such as viruses and bacteria, are spread onto food from other food,
surfaces, hands or equipment. Cross-contamination of food with bacteria is one of the biggest areas
of food safety risk, because bacteria are so common and can be transferred on to food in many
different ways, as this diagram shows. Move your mouse cursor over the different sources of
contamination in the diagram below to learn about what preventative measures we can take to
minimize the risk of cross-contamination occurring.
Content: The hover boxes explaining preventative measures will read as follows:
Table 4.
Slide 6 Content.
Text box
Hover box text

Using good hygiene practices and wearing
correct, clean uniform. You will learn more
about hygiene and uniform standards module.
Taking steps to avoid insect and rodent
infestation from occurring, and when it does,
quickly identifying and dealing with the
problem. You will learn more about post
control later in this module.
Disposing of rubbish in the designated
rubbish bins rather than leaving it lying
around in food preparation areas.
Regularly emptying rubbish bins.
Regularly cleaning rubbish bins.
Washing your hands after touching
rubbish bins.
Keeping all food covered and properly stored.
Food handlers
Insect and Rodent Pests
Rubbish
Soil/airborne/waterborne/dustborne
contaminants
Raw food
Keeping raw and food that is ready to eat

separate by:
Preparing them on separate surfaces and
with separate utensils
Storing them in the appropriate,
designated fridges
Keeping utensils, equipment and
surfaces clean
Using separate utensils for raw and food
that is ready to ear
Using cleaning surfaces with disposable
cloths where possible
Utensils, equipment and surfaces
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Always using a clean cloth to wipe
down freshly cleaned or disinfected
utensils, equipment or surfaces
Presentation and Navigation: The narration commences automatically as the slide opens. The text
boxes represented in the slide layout above will contain images of the cross-contamination source
to which they refer at partial opacity with the stated text overlaid on top. The learner will scroll
over the text boxes to cause the hover box content to appear. Once the learner has considered the
slide, they will click the right arrow button to move on to the next slide.
Slide 7: Hand washing
Narration: Hands are among the most obvious culprits in transferring bacteria and viruses from
sources of contamination to food. It is therefore very important that you wash your hands
thoroughly before and after handling food and between handling raw and ready to eat food.
Washing your hands properly means more than simply giving them a quick rinse under running
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water. Watch this video by the Food Standards Agency which will show you the correct technique
to use when washing your hands.
Content: https://youtu.be/cCpr11OuYKI
YouTube video is embedded in to the presentation (Captivate 7 interaction) and the learner plays
the video using the YouTube player controls. An invisible button will prevent the learner from
moving to the next screen for the length of time it takes the narration and YouTube video to play
through consecutively. Once the video has been watched, the learner will click the right arrow
button to move on to the next slide.
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Slide 8: Hand Washing Exercise

Narration: Washing your hands properly should take between 40 seconds to a minute. Study
the step-by-step hand below washing diagram and, here at the computer, practice steps 2 to 7 at
least 3 times until you have the hang of it.
Content: Taken from World Health Organization poster: http://glitterbug.net.au/wpcontent/uploads/2012/04/Handwashing_poster_WHO.jpg.
Figure 9. Slide 8 content, handwashing steps poster.
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Presentation and Navigation: The narration commences automatically as the slide opens. . A timer
widget in the bottom right hand corner will count down 5 minutes before pausing the slide and an
invisible button will be used to prevent forwards navigation until the 5 minute period has elapsed.
The learner will practice the hand washing technique then click the right arrow button to proceed
to the next slide.
Slide 9: Pests
Narration: What is a pest? Broadly speaking, they are destructive organisms that can be plant or
animal. In a commercial kitchen the most concerning pests are flies, cockroaches, rats and mice
because they have the potential to spread disease through cross-contamination, either through
direct physical contact with food or by their waste getting in to food. All the pests mentioned are
responsible for causing considerable spoilage of foodstuffs and rodents can damage fittings and
structures which can lead to dangerous electrical fires. It is important for you to understand how
to recognize these pests and if you detect their presence in your venue you must report to your
supervisor immediately. Click on each of the tabs below to learn about each of these pests in more
detail.
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Content: Dropdown tab format. This is a standard Captivate 7 interaction and therefore where it is
utilized again below the visual representation of the slide will not be reproduced again below.
Table 5.
Slide 9 Content.
Rats and Mice
While rats and mice do not

eat a great deal of food, they
are carriers of dangerous
bacteria that can make people
very unwell, including
Salmonella and Hepatitis A.
They also leave their waste
where they eat, contaminating
food.
Flies
Cockroaches
Flies are carriers of harmful

bacteria including Salmonella
which they transport on their
legs and bodies. The way
flies eat, regurgitating
digestive fluid on to their
food to liquefy it before
drinking it through a strawlike organ called the
proboscis, causes the spread
of disease. The digestive fluid
may contain harmful bacteria
which can cause food
poisoning if transferred onto
food.
Cockroaches are one of the

most serious pests in
commercial kitchens and
restaurants. They contaminate
food by feeding and crawling
on it after eating and crawling
on waste, rubbish or sewage
containing harmful bacteria
which can cause severe food
poisoning and gastroenteritis.
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learner clicks once on each tab header, causing the content panel for the relevant list header in
Slide 10: Pests Drag and Drop Exercise
Narration: Complete this table describing the different ways in which you can detect an
infestation of rats and mice, flies and cockroaches and the preventative measures we can take to
avoid an infestation by dragging and dropping the missing table elements in to their correct places.
Content: When correctly accomplished the drag and drop exercise, which requires the learner to
drag and drop table elements in to their correct place in order to complete a table of information,
will look as follows. Text drag and drop sections (that will be blank when the activity commences)
are highlighted. The images will all be drag and drop items.
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Table 6.
Slide 10 Content.
Pest
Rats and Mice
Pest Leavings
Other Signs of Infestation

Gnaw marks on food packaging and
containers as well as woodwork and
fittings
Greasy, shiny track marks around the
edges of rooms
(Droppings)
Strong smell of urine

Surfaces and areas of wall covered in
small black specks resembling finely
ground pepper (fecal matter)
Flies
Hordes of flies congregated in one

place such as on the ceiling or on food
containers or drink bottles
(Eggs)
Maggots
A strong oily or musty odor
Cockroaches
Floor surfaces, particularly under

appliances and in nooks and
crannies, covered in small black
specks resembling coarsely ground
pepper (fecal matter)
Cockroaches themselves
(Egg Cases and Droppings)
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progress bar will be hidden until the activity is successfully completed. Incorrect drops will return
the message: Oops, thats not right. Try again. Accomplishment of the activity will return the
message: Success! Well done! before the slide automatically transitions to the next.
Slide 11: Cleaning
Narration: Practicing good food hygiene is important at every stage and in every aspect of food
production. By making sure that we keep food safe we are promoting health both that of our
customers and of ourselves. One of the most important measures we can take towards preventing
food contamination and spoilage is to make sure that we keep the areas in which we store, handle
and prepare food clean at all times.
Washing work surfaces and equipment thoroughly between food handling tasks, and disinfecting
them after preparing raw food on them, will help to prevent the spread of harmful bacteria and pest
infestations. During your first week working at Brightwings your supervisor will introduce you to
your workspace cleaning rota which is divided in to daily high priority cleaning tasks, relating to
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surfaces and equipment that people touch and use frequently, and routine cleaning tasks that take
place in regular cycles.
Watch this video by the Food Standards Agency which will show you the correct technique to use
when washing and disinfecting work surfaces.
Content: https://youtu.be/bRh1N1My4GY
YouTube video is embedded in to the presentation (Captivate 7 interaction) and the learner plays
the video using the YouTube player controls. An invisible button will prevent the learner from
moving to the next screen for the length of time it takes the narration and YouTube video to play
through consecutively. Once the video has been watched, the learner will click the right arrow
button to move on to the next slide.Slide 12: Cleaning Quizlet
Narration: None
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Content: The short true or false quizlet will be made up of 3 questions as follows. Correct answers
and feedback provided.
Table 7.
Slide 11 Content.
Question
Answer
Keeping your workspace

clean is important because it
looks and smells nicer.
False.
Cleaning work surfaces is a 2

stage process.
True.
It is especially important to
disinfect surfaces after you
have finished preparing
cooked food on them.
False.
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Feedback (same whether

correct or incorrect)
Yes/No, keeping your
workspace clean is important
to prevent cross
contamination that could
make our customers or you
unwell.
Yes/No, first use a cleaning
product to remove visible dirt
from surfaces and equipment,
and rinse.
Then disinfect them using the
correct dilution and contact
time for the disinfectant, after
rinse with fresh clean water.
Yes/No, it is especially
important to disinfect
surfaces after you have
finished preparing raw food
on them as bacteria are
attracted to it.
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Figure 14. Quizlet slides layout.
Presentation and Navigation: The navigation panel will be hidden for the duration of the quizlet.
Each question will form its own separate slide. The learner will read the question and click on
either a True or False button to answer. Upon clicking the button, feedback will be provided
within the feedback panel. At completion of the quizlet the final quizlet slide will automatically
transition to the next.
Slide 13: Personal Hygiene
Narration: One of the key aspects to good food safety practice is that the people preparing and
serving food maintain good personal hygiene. Why is this important? Its because the human body
provides a rich environment for micro-organisms to live in. In fact, right at this very moment
billions of bacteria are living inside you, and on the surface of your skin and hair! Dont worry
most of these bacteria are harmless and many even have an important role to play in maintaining
health. We even add them to our yoghurts! However, apparently healthy people can carry
pathogenic bacteria without showing any signs of illness. These harmful bacteria that can cause
food poisoning can be easily transferred from your hands, clothes and jewelry on to food that
youre handling and preparing. We have to assume that we may be carrying food poisoning
bacteria and take precautions against spreading disease to our customers and colleagues by keeping
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clean and avoiding any part of us or what we are wearing that is likely to contaminate food from
coming in to contact with it.
The way we behave also has an effect on food safety. Harmful bacteria can be transferred to food
by a food handler acting in an unsanitary manner such as coughing or sneezing over food, tasting
food using their fingers and working with an infected cut. Inadequate hand washing after going to
the toilet can result in fecal material being transferred to and contaminating food. As we discussed
before, you can contaminate food with viruses and bacteria by working while you are unwell so
if you feel sick please go to your doctor immediately to find out if you are fit to come to work.
Viral contamination can also occur when food handlers touch food with uncovered wounds such
as such as cuts, grazes so it is important to keep them covered with a clean waterproof dressing.
Click on each of the tabs below to learn about how you can ensure you maintain good hygiene
practices at work.
Table 8.
Slide 13 Content.
Practice Personal
Cleanliness
Have a bath or shower
every day and wash your
hair regularly.
Prepare Yourself
Systematically for Work
Brush your hair before
you start work. If you
have long hair, tie it back
in a way that will prevent
it from coming into
contact with food or
surfaces used to prepare
food.
Clean your teeth at least

twice a day to ensure
good oral hygiene and
fresh breath.
Use deodorant but avoid

perfumes or aftershave
with an overpowering
scent.
Keep your fingernails

clean and neatly trimmed.
You should not wear nail
polish if you are involved
in food preparation.
Men who do not wear a

beards should shave daily.
If have a beard you
should washed it every
day and keep it trimmed

short.
You are prohibited from

smoking in food
preparation or serving
areas or while you are
wearing your uniform. If
you smoke, make sure
that you wash your hands
thoroughly after you have
had a cigarette and before
handling food.
Wash your hands and
fingernails thoroughly
before you start work.
Wear clean uniform.
28
Be Aware of Unsanitary
Habits
Be aware of your
unconscious bodily habits.
You should avoid actions
such as scratching or rubbing
your head, nose or other body
parts, stroking your hair or
beard, picking pimples, biting
nails and licking your fingers
when tasting food. Not only
are these bodily habits
unsanitary but they are also
unprofessional.
EDCI 569
Floor staff may wear

limited jewelry. Kitchen
staff must remove all
jewelry before work.
Slide Layout: Standard Captivate 7 dropdown tab format.

learner clicks once on each tab header, causing the content panel for the relevant list header in
Slide 14: Personal Hygiene Drag and Drop Jigsaw Exercise
Narration: Complete this personal hygiene poster by dragging and dropping the missing elements
in to their correct places.
Content: The drag and drop exercise which requires the learner to drag and drop parts of the
personal hygiene poster (https://img.safetysignsupplies.co.uk/images/product_imgs/full/A770.jpg) that
have been cut out, in the style of a jigsaw puzzle. The drag and drop elements have been
highlighted by red boxes.
Figure 15. Slide 14 content, food safety poster.
29
EDCI 569
progress bar will be hidden until the activity is successfully completed. Incorrect drops will return
the message: Oops, thats not right. Try again. Accomplishment of the activity will return the
message: Success! Well done! before the slide automatically transitions to the next.
Slide 15: Cooking and Chilling
Narration: The risk of food contamination is especially high whenever food is being prepared for
cooking or processed in some other way in readiness to be eaten. It is important to be aware of the
critical points at which bacterial growth is favored and what appropriate preventative measures we
can follow to stop it in its tracks. Bacteria that cause food poisoning grow well at the temperature
between 4C and 60C this is known as the food temperature danger zone. We need to take all
the step we can to avoid food temperatures falling into the food temperature zone for any longer
than is absolutely necessary, if at all.
Click on the timeline below to learn about the critical bacterial growth points of the food
preparation process and the appropriate preventative steps that should be taken at each stage.
30
EDCI 569
Content: Timeline list format. This is a standard Captivate 7 interaction.

Table 9.
Slide 15 Content.
Cooking
If food is cooked
thoroughly and for
long enough then
most types of harmful
bacteria will be
killed. In general,
food should be
cooked to a
temperature of at least
75 C. Foods
requiring special care
when cooking due to
the fact that they are
susceptible to
bacterial infection are
meat, poultry, fish,
shellfish and eggs.
Hot Holding
Often, in service,
foods are kept in hot
holding until they are
ready to be served.
However, if they food
is not kept hot enough
while it is in hot
holding then bacteria
can thrive in the
warm, moist
environment. It is
necessary for the food
to be kept at 60C or
above while it is in
hot holding this
should be checked
regularly with a
temperature probe.
31
Reheating
Food that is
inadequately reheated
is the perfect breeding
ground for bacteria.
Ideally, food
quantities should be
managed to keep
reheating to a bare
minimum. However,
where it is necessary,
food should be
reheated as quickly as
possible to a
temperature of 75C
or more for at least 10
minutes in order to
destroy bacteria.
Stirring food and
reheating in small
batches is the
quickest way to bring
the food up to
temperature.
Cooling
Food should be
cooled as quickly as
possible. Generally,
to keep food safe it
must be cooled to 4C
within 90 minutes or
less of being cooked.
To cool cooked food
quickly, transfer it in
to smaller, shallow
containers and stand
them in an ice bath.
As soon as the food is
cooled, cover it and
move it to a
refrigerator.
EDCI 569
learner clicks once on each timeline list point, causing the content panel for the relevant timeline
point to appear swiping right. Clicking on another timeline point will cause the current content
panel to retract and the new content panel to appear. A scroll down bar will appear where the
content does not fit in to the viewable content panel space. Once the learner has read the content
they will then click the right arrow button to move on to the next slide.
Slide 16: Final Quiz
Narration: Well done! You have almost reached the end of this module. Please complete this
final test to see how much you have learned about food safety and hygiene. The quiz is made up
of 20 questions. Make sure you take your time to read through the questions carefully and its ok
to use your notes to help you answer any questions you get stuck on. Good luck!
32
EDCI 569
Table 10.
Final Quiz Questions, Answer Options and Answers.
Question
Multiple choice answer
options
1. The temperature danger
True/False
zone is between 40C and
60C.
2. Foods unlikely to support
A: Raw meat and poultry
bacterial growth are:
B: Seafood and shellfish
C: Dried pasta and noodles
D: Milk and cream
3. Always use a disposable or True/False
clean cloth to wipe down
disinfected surfaces.
4. Food is safe when it is free True/False
from visible contamination.
5. Cross contamination of
A:Washing hands before
food will occurs when:
preparing food
B: Cleaning down work
surfaces and equipment
C: Food is frozen
D: Cockroaches walk across
food
6. What is the main reason
A: Pest-free kitchens are
that pest control in
more efficient.
commercial kitchens?
B: Customers will get upset if
they see a pest.
C: Staff might trip over a pest
and hurt themselves.
D: Pests carry bacteria that
can contaminate food
7. Poor food hygiene might
True/False
cause a few upset stomachs
but it wont cause serious
illness.
8. Why must food handlers
A: So they can take a break.
wash their hands thoroughly
B: To prevent crossafter handling raw food?
contamination.
C: To stop them from getting
dirt on their clothes.
D: To prevent food wastage.
9. What jewelry is acceptable A: Nose ring
for a member of kitchen staff B: Bracelet
to wear during service?
C: None
D: Wedding band
33
Answer
False
True
False
D
False

10. Practicing good personal
hygiene is only important
when you work in areas
where customers can see you.
11. Which of the following is
true of bacteria?
12. A clean, healthy person

can carry food poisoning
causing bacteria without
being ill themselves.
13. How can you tell that a
food has been infected with
harmful bacteria?
14. Cooked food should be

cooled overnight at room
temperature before being
refrigerated.
15. What should you if you
are feeling sick?
16. Which of the following is

an example of a physical
contaminant?
EDCI 569
True/False
False
A: All bacteria gives people

food poisoning
B: Bacteria and viruses are
the same thing.
C: Bacteria multiplies and
grows faster in warm, moist
environments.
D: Bacteria thrives in
temperatures above 60C
True/False
A: You cant, it will look and

smell normal.
B: It will smell bad.
C: It will taste off.
D: It will change color.
True/False
True
False
A: Get a good nights sleep.

C
B: Take some medicine go to
work as usual.
C: Go to your doctor for a
checkup immediately and
report to your supervisor.
D: Let nature take its course
youll feel better in a couple
of days.
A: Mold growing on a piece
D
of bread.
B: Pesticide residue on a
piece of fruit.
C: A food handler sneezing
over raw chicken they are
preparing.
D: A piece of jewelry found
in some food.
34

17. Food poisoning bacteria
found in raw foods can
survive cooking if the food is
stored in the temperature
danger zone.
18. How often should kitchen
rubbish bins be emptied?
19. Rinsing your hands under

hot water will remove
bacteria.
20. Micro-organisms are?
EDCI 569
True/False
True
A: Frequently and before the

rubbish bin is completely
filled.
B: At the end of each service.
C: Twice a day.
D: When the rubbish bin is
full.
True/False
False
A: Only found in the sea.

B
B: Bacteria, mold, viruses
and other organisms too small
to see with the naked eye.
C: Are really small but you
can see them if you squint.
D: Bacteria.
35
EDCI 569
Figure 18. Final test question slides layout.
Presentation and Navigation: The navigation panel will be hidden for the duration of the final test.
Each question will form its own separate slide. The learner will read the question and select an
answer from the multiple choice options available. They will then click the Next button to move
to the next question. At completion of the test the learner will receive their score. If they have
passed they will be allowed to move on to the next slide. If they have failed to achieve the pass
grade then they will be redirected to retake the questions they got incorrect. The intention is that
this will form a loop until they have achieved the pass grade.
Slide 17: Certificate of Completion
Narration: Congratulations on successfully completing this module. Please print out two copies
of your certificate of completion. Take both copies of the certificate to your training manager who
will sign them. One copy is for you to keep and your training manager will place the other copy
on your personnel file. You are almost finished! You just have one more activity left to complete!
36
EDCI 569
Content:
Certificate of Completion
This is to certify that
Name: ______________________________ (Employee)
Has successful completed the Brightwings Breweries Level 1 Introduction to Food Safety and
Hygiene .
Signed by: ___________________________ (Training Manager)
Slide Layout: Standard Captivate 7 Certificate of Completion
Presentation and Navigation: The narration commences automatically as the slide opens with the
printable certificate of completion. The learner will print the certificate before pressing the right
arrow key to automatically transitions to move on to the final slide.
Slide 18: Follow-up Activity and Feedback Form

Narration: Now that you have completed this module, take another look at this image. Turn back
to your original notes. How many more problems can you identify? Write them down. Once you
are finished please click on the Course Evaluation button and print the course evaluation from.
Please complete it and hand it in to your Training Manager with your Certificates of Completion.
Well done! You will now be able to put the food safety and hygiene practices you have learned
about into practice as you start in your role with Brightwings. Welcome to the team and good luck
for your first week!
Content: Pop-up course evaluation form.
Module Evaluation Form: Level 1 Introduction to Food Safety and Hygiene
Rate the module overall:
Unsatisfactory
Fair
Good
Very Good
37
Excellent
EDCI 569
What did you like about this module?

______________________________________________________________________________
______________________________________________________________________________
How do you think this module could be improved?
______________________________________________________________________________
______________________________________________________________________________
What did you learn? How did this module change the way you think about food safety and
hygiene?
______________________________________________________________________________
______________________________________________________________________________
Please list your initial observations after seeing the image of the kitchen at the beginning of this
module:
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
Please list the additional observations you made after seeing the image of the kitchen again at the
end of this module:
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
38
EDCI 569
Figure 19. Final slide layout.
Presentation and Navigation: The learner will look at the image of the unsanitary kitchen again,
making further notes on new food safety and hygiene problems they can observe after taking the
module. They will then click on the Evaluation Form button which will cause a pop up window
to open with a printable copy of the module evaluation form. They will print the form and complete
it. This signals the completion of the module.
39
EDCI 569
References
Mager, R.F. (1997). Preparing Instructional Objectives. Atlanta, GA: The Center for Effective
Performance, Inc.
People 1st (2013). State of the Nation Report 2013: An analysis of labour market trends, skills,
education and training within the UK hospitality and tourism industries. Retrieved from:
http://www.people1st.co.uk/getattachment/Research-policy/Research-reports/State-ofthe-Nation-Hospitality-Tourism/SOTN_2013_final.pdf.aspx
40

EDCI 569 Paper Prototype: E-Learning Project Proposal

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Running head: FOOD SAFETY AND HYGIENE

Assignment 2: E-learning Project Paper Prototype

Running head: FOOD SAFETY AND HYGIENE

Assignment 1: E-learning Project Paper Prototype

Running head: FOOD SAFETY AND HYGIENE

Running head: FOOD SAFETY AND HYGIENE

Main Step in Instructional Goal

Identify major types of pests and

Instructional goal with Performance Context

Running head: FOOD SAFETY AND HYGIENE

Describe the importance of keeping

Identify good personal hygiene

Describe temperature controls

Given a quizlet comprising 3 true/false questions

Running head: FOOD SAFETY AND HYGIENE

Running head: FOOD SAFETY AND HYGIENE

Slides, Course Content and Layout

Figure 1. Slide template layout.

Running head: FOOD SAFETY AND HYGIENE

Figure 2. Cover slide layout.

Navigation: This slide will automatically play and transition in to Slide 1.

Running head: FOOD SAFETY AND HYGIENE

Figure 3. Slide 1 layout.

Running head: FOOD SAFETY AND HYGIENE

Slide 2: Importance of Food Safety and Hygiene

to make sure that we dont treat food in

Running head: FOOD SAFETY AND HYGIENE

Figure 4. Slide 2 layout.

Running head: FOOD SAFETY AND HYGIENE

Figure 5. Slide 3 layout.

Running head: FOOD SAFETY AND HYGIENE

Content: Concertina-style drop down list.

Residues of pesticides used in farming

Running head: FOOD SAFETY AND HYGIENE

Slide Layout: Standard Captivate 7 dropdown list format.

Running head: FOOD SAFETY AND HYGIENE

Figure 6. Slide 5 layout.

Running head: FOOD SAFETY AND HYGIENE

Hover box text

Insect and Rodent Pests

Keeping raw and food that is ready to eat

Utensils, equipment and surfaces

Running head: FOOD SAFETY AND HYGIENE

Figure 7. Slide 6 layout.

Running head: FOOD SAFETY AND HYGIENE

Figure 8. Slide 7 layout.

Running head: FOOD SAFETY AND HYGIENE

Slide 8: Hand Washing Exercise

Figure 9. Slide 8 content, handwashing steps poster.

Running head: FOOD SAFETY AND HYGIENE

Figure 10. Slide 8 layout.

Running head: FOOD SAFETY AND HYGIENE

While rats and mice do not

Flies are carriers of harmful

Cockroaches are one of the

Running head: FOOD SAFETY AND HYGIENE

Figure 11. Slide 9 layout.

Running head: FOOD SAFETY AND HYGIENE

Other Signs of Infestation