Food Hygiene
Good manufacturing
practices mission
start
Introduction
Welcome amazing team !
Food safety
You are about to enter the food processing workshop.Answer the questions to become a food safety experts.
continue
Personnal equipment
Personnal
protective
Equipment
Look at yourselves ! You cannot enter the food processing workshop dress like that !!!
Personnal equipment
Click and listen to the question
Personnal equipment
Great start !
3 equipment pieces are required to enter the processing workshop. Click on the cards to discover them
Lab coat
Boots
Hairnet
Made of white cotton Stains can be easily seen Protection against splashes and burns.
Non-slip and reinforced Protect your feet from falling objects
keeps hair from falling into food
Lab coat
Boots
Hairnet
Personnal equipment
Click and listen to the question
Personnal equipment
Click and listen to the question
Jewels
NOT ALLOWED
REQUIRED
Makeup
Personnal hygiene
Hair tied back
Vernish
Cell phone
Washed hands
Short nails
Personnal equipment
Click and listen to the question
Personnal equipment
Click and listen to the question
Product controls
Product
controls
Wait… Are you sure this food is safe? Look at its color!
Product controls
Product controls
There are 3 types of controls :
Sanitary control
Organoleptic control
Technical control
check taste, smell, and appearance
check that the process works correctly
make sure the food is safe
Organoleptic control
Technical control
Sanitary control
Product controls
Click and listen to the question
Product controls
Click and listen to the question
Product controls
Click and listen to the question
Product controls
Click and listen to the question
Product labelling
Product
labelling
What is this product? Tomato sauce… or strawberry sauce?
Product labelling
Click and listen to the question
Cleaning & disinfection
Great !
There are 14 allergens that must be declared on food labels
Product labelling
Click and listen to the question
Product labelling
Click and listen to the question
Flow & zoning
Product flow
& zoning
Where are you placing those butternut squashes you just washed?Be careful, you must avoid contamination!
Flow & zoning
Flow and zoning
In food workshops we follow two important rules : Forward flow and zoning.
They help prevent cross-contamination and hazard development by separating areas depending on:
Processing stage
Product type
Temperature
fruit & vegetables vs meat vs cereals vs dairy products
Hot vs cold aeras
clean vs dirty operations raw vs cooked products
Product type
Température
Processing stage
Flow & zoning
Click and listen to the question
Flow & zoning
Click and listen to the question
Flow & zoning
Click and listen to the question
Cleaning & disinfection
Cleaning &
disinfection
Stop ! Put that away ! That product is not water. It could be dangerous!
Cleaning & disinfection
Click and listen to the question
Cleaning & disinfection
Well done !
Sanitary quality of facilities requires 2 steps :
Disinfection
Cleaning
destroys micro-organisms ensures sanitary safety
removes organic dirt gives visual cleanliness
Disinfection
Cleaning
Some products do both at the same time
Cleaning & disinfection
Click and listen to the question
Cleaning & disinfection
Click and listen to the question
Personnal equipment
Click and listen to the question
chainmail apron
sunglasses
plastic apron
protective mask
nitrile gloves
heat resistant gloves
Cleaning & disinfection
Click and listen to the question
Workplace environment
Workplace
environment
Sorry! Mice are not allowed in the food processing workshop.
Workplace environment
Hazard types
To produce safe food, we must avoid contamination.There are 3 types of hazards :
Workplace environment
Hazard sources
These hazards can come from 5 sources
Workplace environment
Click and listen to the question
Insects
Jewels
Leave
Glass fragments
Mouse droppings
Bolt
Small stones
Workplace environment
Click and listen to the question
Workplace environment
Click and listen to the question
Cleaning & disinfection
Good job !
Porous materials are not allowed because they keep moisture and microorganisms.
Approved materials must be: ✔ smooth ✔ waterproof ✔ easy to clean
Welldone!
You're now a food safety expert Remember all these rules each time you come at processing unit
Start again
Menu
Labelling & traceability
Personal equipment
Product controls
Forward flow & zoning
Workplace environment
Cleaning & disinfection
BLUE La Roque GMP mission
Valérie Delescluse
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Transcript
Food Hygiene
Good manufacturing
practices mission
start
Introduction
Welcome amazing team !
Food safety
You are about to enter the food processing workshop.Answer the questions to become a food safety experts.
continue
Personnal equipment
Personnal
protective
Equipment
Look at yourselves ! You cannot enter the food processing workshop dress like that !!!
Personnal equipment
Click and listen to the question
Personnal equipment
Great start !
3 equipment pieces are required to enter the processing workshop. Click on the cards to discover them
Lab coat
Boots
Hairnet
Made of white cotton Stains can be easily seen Protection against splashes and burns.
Non-slip and reinforced Protect your feet from falling objects
keeps hair from falling into food
Lab coat
Boots
Hairnet
Personnal equipment
Click and listen to the question
Personnal equipment
Click and listen to the question
Jewels
NOT ALLOWED
REQUIRED
Makeup
Personnal hygiene
Hair tied back
Vernish
Cell phone
Washed hands
Short nails
Personnal equipment
Click and listen to the question
Personnal equipment
Click and listen to the question
Product controls
Product
controls
Wait… Are you sure this food is safe? Look at its color!
Product controls
Product controls
There are 3 types of controls :
Sanitary control
Organoleptic control
Technical control
check taste, smell, and appearance
check that the process works correctly
make sure the food is safe
Organoleptic control
Technical control
Sanitary control
Product controls
Click and listen to the question
Product controls
Click and listen to the question
Product controls
Click and listen to the question
Product controls
Click and listen to the question
Product labelling
Product
labelling
What is this product? Tomato sauce… or strawberry sauce?
Product labelling
Click and listen to the question
Cleaning & disinfection
Great !
There are 14 allergens that must be declared on food labels
Product labelling
Click and listen to the question
Product labelling
Click and listen to the question
Flow & zoning
Product flow
& zoning
Where are you placing those butternut squashes you just washed?Be careful, you must avoid contamination!
Flow & zoning
Flow and zoning
In food workshops we follow two important rules : Forward flow and zoning.
They help prevent cross-contamination and hazard development by separating areas depending on:
Processing stage
Product type
Temperature
fruit & vegetables vs meat vs cereals vs dairy products
Hot vs cold aeras
clean vs dirty operations raw vs cooked products
Product type
Température
Processing stage
Flow & zoning
Click and listen to the question
Flow & zoning
Click and listen to the question
Flow & zoning
Click and listen to the question
Cleaning & disinfection
Cleaning &
disinfection
Stop ! Put that away ! That product is not water. It could be dangerous!
Cleaning & disinfection
Click and listen to the question
Cleaning & disinfection
Well done !
Sanitary quality of facilities requires 2 steps :
Disinfection
Cleaning
destroys micro-organisms ensures sanitary safety
removes organic dirt gives visual cleanliness
Disinfection
Cleaning
Some products do both at the same time
Cleaning & disinfection
Click and listen to the question
Cleaning & disinfection
Click and listen to the question
Personnal equipment
Click and listen to the question
chainmail apron
sunglasses
plastic apron
protective mask
nitrile gloves
heat resistant gloves
Cleaning & disinfection
Click and listen to the question
Workplace environment
Workplace
environment
Sorry! Mice are not allowed in the food processing workshop.
Workplace environment
Hazard types
To produce safe food, we must avoid contamination.There are 3 types of hazards :
Workplace environment
Hazard sources
These hazards can come from 5 sources
Workplace environment
Click and listen to the question
Insects
Jewels
Leave
Glass fragments
Mouse droppings
Bolt
Small stones
Workplace environment
Click and listen to the question
Workplace environment
Click and listen to the question
Cleaning & disinfection
Good job !
Porous materials are not allowed because they keep moisture and microorganisms.
Approved materials must be: ✔ smooth ✔ waterproof ✔ easy to clean
Welldone!
You're now a food safety expert Remember all these rules each time you come at processing unit
Start again
Menu
Labelling & traceability
Personal equipment
Product controls
Forward flow & zoning
Workplace environment
Cleaning & disinfection