What to Buy for Food Safety Training

Use this shopping list to prepare a practical food safety training session, not just a classroom presentation. You will need measuring and preparation equipment for the practice stations, cooling equipment for fresh produce, and enough tableware for the coffee break. Check dietary requirements before shopping and check expiration dates when the supplies arrive. The quantities depend on your participant list, so confirm attendance before buying perishable food and drinks.

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What to bring

Grouped the way you'd shop for it, with quantities.

Furniture

Tablesqty 6
Chairsqty 30
Reception desk

Equipment

Laptop
Projector
Projection screen
Extension cordsqty 2
Power stripsqty 3
Food thermometersqty 6
Coolersqty 3

Kitchen

Cutting boardsqty 12
Chef knivesqty 12
Paring knivesqty 12
Mixing bowlsqty 6
Measuring cupsqty 6
Kitchen scalesqty 3
Serving spoonsqty 6
Storage binsqty 12
Lidded traysqty 12
Kitchen tongsqty 6

Tableware

Platesqty 36
Bowlsqty 36
Glassesqty 36
Coffee cupsqty 30
Forksqty 36
Knivesqty 36
Spoonsqty 36
Serving plattersqty 8
Pouring jugsqty 4

Catering

Thermos flasksqty 3
Water carafesqty 4
Ice packsqty 12
Label holdersqty 12
Groceries
- Coffee - 2 packs
- Tea assortment - 2 boxes
- Sugar - 1 kilo
- Milk - 6 liters
- Oat milk - 2 liter
- Spa Blauw - 6 bottles
- Spa Rood - 3 bottles
- Apple juice - 3 liters
- Orange juice - 3 liters
- Oatmeal - 2 kilos
- Yogurt - 4 kilos
- Bananas - 30 pieces
- Apples - 30 pieces
- Grapes - 3 kilos
- Wholemeal bread - 6 loaves
- White bread - 4 loaves
- Whole wheat wraps - 4 packs
- Cream cheese - 1 kilo
- Young cheese - 1,5 kilo
- Hummus - 1 kilo
- Turkey breast - 1 kilo
- Eggs - 30 pieces
- Chicken breast - 3 kilo
- Rice - 3 kilos
- Red peppers - 12 pieces
- Zucchini - 8 pieces
- Carrots - 3 kilos
- Onions - 2 kilos
- Garlic - 4 bulbs
- Broccoli - 8 heads
- Cucumbers - 8 pieces
- Tomatoes - 3 kilos
- Mixed salad - 1.5 kilos
- Chickpeas - 8 cans
- Corn - 6 cans
- Diced tomatoes - 8 cans
- Coconut milk - 6 cans
- Olive oil - 2 liters
- Sunflower oil - 1 liter
- Salt - 1 pack
- Black pepper - 1 jar
- Paprika powder - 1 jar
- Curry powder - 1 jar
- Italian herbs - 1 jar
- Stock cubes - 1 box
- Mayonnaise - 1 jar
- Ketchup - 1 bottle
- Mustard - 1 jar
- Lemons - 12 pieces
- Paper towels - 6 rolls
- Toilet paper - 24 rolls
- Trash bags - 2 rolls
- Dish soap - 2 bottles
- Dishwasher tablets - 1 pack
- All-purpose cleaner - 2 bottles
- Disinfecting cleaner - 2 bottles
- Hand soap - 3 bottles
- Paper towels - 6 packs
- Nitrile gloves - 4 boxes
- Disposable aprons - 40 pieces
- Hairnets - 40 pieces
- Cling film - 2 rolls
- Aluminum foil - 2 rolls
- Baking paper - 2 rolls
- Labels - 2 packs

Office

Flip chart
Flip chart sheetsqty 30
Markersqty 12
Ballpoint pensqty 35
Name badgesqty 35
Worksheetsqty 35
Certificatesqty 35

Cleaning

Cleaning glovesqty 6
Bucketsqty 3
Spongesqty 6
Microfiber clothsqty 12
Hand soap dispensersqty 3
Paper towel dispensersqty 3

Tips

Plan one food thermometer for every practice station, plus at least one spare if several groups will work at the same time. Test the thermometers before participants arrive.
Use one cooler for each separate cold-food group or station, and keep fresh produce chilled until setup. Do not leave perishable ingredients at room temperature while the room is being prepared.
Count plates, bowls, glasses, coffee cups, forks, knives and spoons against the confirmed participant list. Add at least 10% extra tableware so a dropped or misplaced item does not interrupt the break.
Prepare one complete tool set per practice station: cutting boards, chef or paring knives, mixing bowls, measuring cups, kitchen scales, serving spoons and tongs. Label storage bins so equipment can be returned quickly after the exercise.
Set aside lidded trays and storage bins before the training starts, rather than buying them during setup. They keep prepared items covered and make it easier to separate ingredients, utensils and finished samples.

Frequently asked questions

What equipment do I need for food safety training?: For each practice station, plan food thermometers, cutting boards, knives, mixing bowls, measuring cups, kitchen scales, serving spoons and tongs. Add coolers for chilled ingredients and lidded trays or storage bins for covered storage.
How many food thermometers do I need for a training session?: Use one thermometer per practice station so groups do not have to wait. For example, three stations need at least three thermometers; one additional spare is useful for a full-day session.
How much tableware should I buy for food safety training?: Provide one plate, bowl, glass, coffee cup and set of cutlery per participant, then add about 10% extra. For 20 participants, that means 22 of each regularly used item.
When should I buy and prepare food for food safety training?: Buy perishable ingredients close to the session and check every expiration date on arrival. Keep fresh produce chilled until setup and finish the shopping check at least one day before training.

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