About our Course for Food Safety in Retail
Do you work in the retail sector and are you looking to expand your knowledge in food safety and hygiene? This comprehensive training course will guide you through the different elements of food safety and hygiene, giving you an excellent understanding of food safety legislation, best practice and how to reduce contamination. You will discover the importance of good food safety standards, be able to expertly identify the different hazards that can occur in the food preparation process and create suitable hazard control systems and cleaning plans to maintain the highest standards of hygiene and cleanliness.
Who Should Complete this Food Safety/Food Hygiene Course?
This course is suitable for anyone working in a retail environment, looking to develop their skills in food safety. It is ideally suited for professional food handlers looking to increase their knowledge and awareness and to maintain the highest standards of food safety.
This Level 2 Food Hygiene and Safety for Retail course ensures that you comply with this legal responsibility by providing learners with a thorough introduction to the correct food handling practices.
This course is suitable for for food handlers who sell food that is not necessarily consumed straight away. This includes, but is by no means limited to:
- Market stalls
- Farm shops
- Grocery stores
This course is suitable for people at all stages of their career and can be used as an Induction, Awareness, Refresher or Foundation training programme. The skills, knowledge and expertise that you will gain from this course will enable you to work confidently, competently and safely in the food retail industry.
Our Food Safety/Food Hygiene Level 2 Course has been structured into easy to follow modules covering all aspects of food safety and hygiene.
The Importance of Food Safety – There are certain legal obligations that food businesses have to keep their customers safe. In this introductory module you will be guided through industry definitions of food safety. The module will then explore food safety legislation, its enforcement and penalties for failure to comply.
Microbiological Hazards – Food borne illnesses are a very real risk for any business that involves the preparation of food for consumers. As you study the material in this module, you will be able to recognise the risks associated with microbiological contamination, understand how food poisoning is caused and what you can do to ensure that the risk is as low as possible. You will also learn the dangers of spores, toxins and bacteria and best practice for controlling harmful microbiological hazards.
Physical, Chemical and Allergenic Hazards – As well as bacteria, there are also other routes that food can become contaminated. In this module you will explore these three key areas, looking specifically at what each hazard is and the control measures that you can implement to ensure that they don’t appear at any stage in the food preparation process.
Food Storage – The way that you store food not only prolongs its lifespan but also prevents the growth of harmful bacteria. Discover the importance of maintaining high standards of hygiene and safety throughout the entire food production process from delivery and distribution through to storage and use of ingredients. By the end of this section you will know the difference between use by and best before dates and implement steps to trace any food item from its origins to the customer.
Food Display and Service – In a retail environment the food products that you display and serve must be safe for human consumption. This would involve closely monitoring temperatures and demonstrating best practice when it comes to hot and cold holding. In this module you will learn the most effective techniques for food display and service to ensure that you handle food that is safe for consumers.
Personal Hygiene Guidance – Personal hygiene is crucial in any food environment and there are many different elements to maintaining good standards of hygiene. Learn the importance of good hand hygiene, the do’s and do not’s of wearing items such as jewellery, what you should do if you are ill and how you can use protective clothing to reduce the risk of contamination.
Food Premises Design and Cleaning Schedules – Good design and effective cleaning schedules are important to eliminate bacteria and other contaminants from the food production process. As you study the material in this section you will be able to create effective workflows to minimise contamination, manage waste effectively and implement thorough and regular cleaning schedules.
All of our courses are delivered directly online and are self paced so you can study wherever and whenever. The course material is delivered in short sections covering each of the above units in detail and is accompanied with a short test at the end of each to reinforce what you have learned. In order to complete the course successfully you will need to pass 21 out of 30 questions in the end of course assessment.
This course typically takes approximately 2 – 3 hours to complete although this can vary for each student. Once registered for the course there is no time limit for completion.
Once you have successfully passed the end of course assessment you can download and print an industry recognised certificate which is endorsed by the Institute of Hospitality.
We only work with the very best
Our training courses are written and managed by hospitality professionals with many years’ experience in their field. You will be learning from the best and you will come away from your training inspired by mentors who understand your aspirations and requirements.