FoodCycle's Volunteer Induction

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You can register with one of our Hubs or a Cafe. We think you'd be a great Volunteer with FoodCycle.

Below is a list of all our Hubs and Cafes so simply choose one and click on them to join that group. You will be asked to register your details on the next screen.

Click on the FoodCycle Hub or Cafe you want to join

Bath Hub
Birmingham Hub
Bloomsbury Hub
Bristol Hub
Cambridge Hub
Clacton Hub
Durham Hub
Imperial Hub
Islington Hub
Leeds Hub
Liverpool Hub
LSE Hub
Manchester Hub
Norwich Hub
Station House Cafe

Sorry, that didn't go so well. We can't let you register until you pass but try the test again. We think you could be a great Volunteer FoodCycler.

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Welcome to FoodCycle!!

To join FoodCycle we need all volunteers to take a short Food Saftey and Hygiene course before registering with a FoodCycle Hub or Cafe.
This should take under 20 minutes. Let's begin!! :D

Food Safety and Hygiene Course

The Training Video

The Test

Q1: Do you love food?

Personal Hygiene

Q2: What is the most important thing you must do before starting work in the kitchen?

Say hello to everyone
Get all your equipment together
Wash your hands
Turn off your phone

Q3: Which of these helps prevent physical contamination?

Wearing a hair net
Taking off all Jewellery
Having clean clothes
All of the above

Q4: What is the most important reason for good personal hygiene?

So your boss doesn’t moan at you
So you look good
To prevent food contamination
So you don’t smell

Q5: What should your clothes always be in the kitchen?

Brand new
Clean, tidy and not overly baggy
Very fashionable
Always the same clothes

Q6: What is physical contamination?

When a foreign body enters the food
Food that has been dropped
Food that has become poisonous
Gone off food

Q7: What is the most common form of physical contamination?

Animal droppings
Hair
Metal
Plastic

Q8: What is the most common cause of Bacterial Contamination?

Not washing hands, fly’s and insects
Dirty clothes
Bogies
Hair

Q9: What type of footware should be worn in the kitchen?

High Heels
Flip flops
Clogs
Comfortable, clean, covered and practical shoes

Food Preparation:

Q10: What colour chopping board would you use for salad and fruit?

Yellow
Green
Brown
Blue

Q11: What colour chopping board would you use to chop up bakery and dairy products?

Yellow
Green
Brown
White

Q12: Why is it good to clean as you go in the kitchen?

To create a safe working environment
To prevent cross contamination
To break up the work load as you go
All of the above

Q13: How should you pick-up heavy items on a food pick-up?

Always with one hand
Knees bent back straight
Bend down pick them up
Drag them along the floor

Q14: What is an effective way of reducing the immediate risk of physical contamination being in food?

Washing food
Chopping food really finely
Cooking food thoroughly
All of the above

Q15: What should you check on a food pick-up?

Food is stored securely and safely
You have said thank you to staff members
Food is clean and safe for consumption
All of the above

Hazards and First Aid

Q16: What colour plaster should be used when covering a cut in the kitchen?

Blue
Yellow
Green
Brown

Q17: How should a knife be handled when not in use?

Blade pointing out
Blade point up
Blade pointing down
In your pocket

Q18: What you should you do in the case of an emergency?

Call 999
Panic
Get you supervisor
Stay calm and continue serving

Q19: When handling hot items what should you do?

Wear oven gloves
Walk carefully and slowly
Have a prepared area to put the item down
All of the above

Q20: When opening an oven what should you do?

Stand to the side
Open it a jar and peek in
Open fast to let all the smoke out quickly
All of the above

Q21: How should you stack a sharp knife in a cutlery tray?

Any where as long as it fits
Handle up and in cutlery tray
Handle down and in cutlery tray
Laying flat

Q22: Why is it important to leave corridors and walkways free of obstacles?

To ensure that it is easy to evacuate the building in an emergency
To create an easy and safe work environment
To prevent trips and falls
All of the above

Q23: What should you do in the case of a minor burn on your hand in the kitchen?

Panic
Call 999
Run area under cold water or for at least 10 minutes until numb
Blow on your hand until it feels cool

Food Storage and Cooking

Q24: What is the safe core temperature of cooked food?

60 degrees
72 degrees
100 degrees
37 degrees

Q25: What item should be stored on the bottom shelf of the fridge?

Uncooked Poultry
Fresh vegetables
Ready to eat food
Dairy

Q26: What item should be stored at the top of the fridge?

Uncooked Poultry
Fresh vegetables
Ready to eat food
Dairy

Q27: What do good eggs do if put into water?

Sink to the bottom
Float on top
Stay in the middle
Spin round and round

Q28: What temperature should your fridge be?

0 - 5 degrees
-4 - 0 degrees
5 - 10 degrees
-18 degrees or below

Q29: What temperature should your freezer be?

-10 degrees
-18 degrees
5 degrees
-5 degrees

Q30: What items are you most likely to use that are a high danger food?

Eggs
Milk
Rice
All of the above

Q31: What should you never do with rice?

Cook it
Re-heat it
Mix it with pasta
Use it as confetti

see result

Unfortunately you need javascript to complete our state of the art psychometric test. However if you'd like to help out, then please contact us in the following ways:

People interested in simply volunteering should get in touch with their local hub.