Food Safety in Retail Level 2 Course
Course
Online
Description
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Type
Course
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Methodology
Online
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Start date
Different dates available
"Course Description
This Food Safety in Retail Level 2 course is suitable for individuals who are involved in the production and selling of food in the retail sector.
Retail businesses that sell food must comply with food safety legislation.
This food safety online course is a combination of theoretical knowledge and interactive activities that are designed to help you learn about the significant aspects of food safety and your personal responsibilities.
Completing this course is the perfect way to prove your knowledge of food safety in Retail. The certificate achieved is fully registered with the CPD Standards Office.
You don’t need to have any previous food hygiene training to do this course.
In order to complete this course, you must achieve 70% or more in the final multiple-choice quiz.
On completion of this course, you will be able to:
State the scope of the retail food sector
Outline legislation regarding food safety in retail
Describe the different types of contamination
Identify the 14 food allergens and the symptoms of an allergic reaction
Explain food poisoning and food borne illness, and list the causes and symptoms
State correct storage and temperature monitoring procedures for different food products
Recognise the three methods of cross contamination and how they are avoided
Observe the strict personal hygiene standards required to produce and serve food safely
Carry out effective cleaning and disinfection procedures
Recognise signs of pest infestation and implement necessary control measures
Benefits
100% Pass Rate.
Easy to complete.
Improve your career prospects.
Learn valuable knowledge, skills, advice and guidance to help you achieve success.
Study online from anywhere.
Study at your own pace.
Download and print your accredited CPD certificate on successful completion.
Bulk discounts
Bulk discounts are available on purchases of 10 or more courses.
"
Important information
Price for Emagister users:
Facilities
Location
Start date
Start date
About this course
"Who Is This Course For?
This Food Safety in Retail Level 2 course is suitable for individuals who are involved in the production and selling of food in the retail sector.
The aim of the course is to introduce you to the following:
The scope of the retail food sector
Food safety legislation
The different types of contamination
Food allergens and allergic reactions
Bacteria and microbiological hazards
Storage and temperature controls
Cross contamination and their controls
Personal hygiene
Cleaning and disinfection
Premises and equipment
Pests and their control
Our e-learning is a cost-effective and successful approach for many individuals and teams. It provides a flexible learning method, allowing candidates to schedule learning at a time that suits them and fits in with other commitments; ideal for those who find it difficult to take time away from their workplace. It also allows candidates to work at their own pace, and revisit sections of the course as often as needed, leading to a fuller understanding of all the topics covered.
In addition, there are none of the high costs of travel and accommodation associated with courses at an external venue."
"Requirements
Our training works on all devices including Mobile phones, IPad’s, Android tablets, Macs and PC’s.
For the best viewing experience on our state-of-the-art eLearning platform we recommend an internet connection of 10Mbps or better. Please also use Google Chrome or Mozilla Firefox as your browser with Adobe Flash Player."
Reviews
Subjects
- Allergy
- Retail
- Hygiene
- Best Practice
- Contamination
- Cleaning
- Food safety
- Production
Course programme
Course Outline
Course Outline
The Level 2 Food Safety in Retail course is organized into the following modules.
Module 1 – Scope of the retail sector
In this module, you will learn:
- The scope of the food retail sector
- Job roles within the sector
- The responsibility of the Food Business Operator (FBO)
- Food handler’s responsibilities
- Categories of food sold by retailers
Module 2 – Food safety legislation
In this module, you will learn:
- Food safety legislation
- Enforcement
- HACCP
Module 3 – Food hazards and types of contamination
In this module, you will learn:
- The main hazards associated with food production
- Types of contamination and the impact they have on foods
- Product recall and withdrawal procedures
Module 4 – Food allergies
In this module, you will learn:
- The different types of food allergy
- How to recognise allergic reactions
Module 5 – Bacteria and microbiological hazards
In this module, you will learn:
- Bacteria and microbiological hazards
- Food poisoning
- Foodborne diseases
- Spores and toxins
Module 6 – Storage and temperature control
In this module, you will learn:
- The different types of food and non-food items found in grocery aisles
- Delivery to merchandising process
- Approved suppliers
- Checking deliveries
- Correct storage and temperatures
- Effective stock control
Module 7 – Cross contamination
In this module, you will learn:
- The sources of cross contamination
- Methods of cross contamination
- How to avoid cross contamination
- Recommended colour coding and best practice
Module 8 – Personal hygiene
In this module, you will learn:
- Personal hygiene standards – hair, face, clothes, etc.
- Best practice hand washing procedures
- Dealing with cuts, spots and boils
Module 9 – Cleaning and disinfection
In this module, you will learn:
- When to clean
- Types of cleaning chemicals
- Basic cleaning procedures
Module 10 – Pest control
In this module, you will learn:
- The different types of pests
- Why it is important to control food pests
- How to control them
The Level 2 Food Safety in Retail course is organized into the following modules.
Module 1 – Scope of the retail sector
In this module, you will learn:
- The scope of the food retail sector
- Job roles within the sector
- The responsibility of the Food Business Operator (FBO)
- Food handler’s responsibilities
- Categories of food sold by retailers
Module 2 – Food safety legislation
In this module, you will learn:
- Food safety legislation
- Enforcement
- HACCP
Module 3 – Food hazards and types of contamination
In this module, you will learn:
- The main hazards associated with food production
- Types of contamination and the impact they have on foods
- Product recall and withdrawal procedures
Module 4 – Food allergies
In this module, you will learn:
- The different types of food allergy
- How to recognise allergic reactions
Module 5 – Bacteria and microbiological hazards
In this module, you will learn:
- Bacteria and microbiological hazards
- Food poisoning
- Foodborne diseases
- Spores and toxins
Module 6 – Storage and temperature control
In this module, you will learn:
- The different types of food and non-food items found in grocery aisles
- Delivery to merchandising process
- Approved suppliers
- Checking deliveries
- Correct storage and temperatures
- Effective stock control
Module 7 – Cross contamination
In this module, you will learn:
- The sources of cross contamination
- Methods of cross contamination
- How to avoid cross contamination
- Recommended colour coding and best practice
Module 8 – Personal hygiene
In this module, you will learn:
- Personal hygiene standards – hair, face, clothes, etc.
- Best practice hand washing procedures
- Dealing with cuts, spots and boils
Module 9 – Cleaning and disinfection
In this module, you will learn:
- When to clean
- Types of cleaning chemicals
- Basic cleaning procedures
Module 10 – Pest control
In this module, you will learn:
- The different types of pests
- Why it is important to control food pests
- How to control them
Module 1 – Scope of the retail sector
In this module, you will learn:
- The scope of the food retail sector
- Job roles within the sector
- The responsibility of the Food Business Operator (FBO)
- Food handler’s responsibilities
- Categories of food sold by retailers
Module 2 – Food safety legislation
In this module, you will learn:
- Food safety legislation
- Enforcement
- HACCP
Module 3 – Food hazards and types of contamination
In this module, you will learn:
- The main hazards associated with food production
- Types of contamination and the impact they have on foods
- Product recall and withdrawal procedures
Module 4 – Food allergies
In this module, you will learn:
- The different types of food allergy
- How to recognise allergic reactions
Module 5 – Bacteria and microbiological hazards
In this module, you will learn:
- Bacteria and microbiological hazards
- Food poisoning
- Foodborne diseases
- Spores and toxins
Module 6 – Storage and temperature control
In this module, you will learn:
- The different types of food and non-food items found in grocery aisles
- Delivery to merchandising process
- Approved suppliers
- Checking deliveries
- Correct storage and temperatures
- Effective stock control
Module 7 – Cross contamination
In this module, you will learn:
- The sources of cross contamination
- Methods of cross contamination
- How to avoid cross contamination
- Recommended colour coding and best practice
Module 8 – Personal hygiene
In this module, you will learn:
- Personal hygiene standards – hair, face, clothes, etc.
- Best practice hand washing procedures
- Dealing with cuts, spots and boils
Module 9 – Cleaning and disinfection
In this module, you will learn:
- When to clean
- Types of cleaning chemicals
- Basic cleaning procedures
Module 10 – Pest control
In this module, you will learn:
- The different types of pests
- Why it is important to control food pests
- How to control them
Module 1 – Scope of the retail sector
Module 1 – Scope of the retail sector
In this module, you will learn:
- The scope of the food retail sector
- Job roles within the sector
- The responsibility of the Food Business Operator (FBO)
- Food handler’s responsibilities
- Categories of food sold by retailers
Module 2 – Food safety legislation
Module 2 – Food safety legislation
In this module, you will learn:
- Food safety legislation
- Enforcement
- HACCP
Module 3 – Food hazards and types of contamination
Module 3 – Food hazards and types of contamination
In this module, you will learn:
- The main hazards associated with food production
- Types of contamination and the impact they have on foods
- Product recall and withdrawal procedures
Module 4 – Food allergies
Module 4 – Food allergies
In this module, you will learn:
- The different types of food allergy
- How to recognise allergic reactions
Module 5 – Bacteria and microbiological hazards
Module 5 – Bacteria and microbiological hazards
In this module, you will learn:
- Bacteria and microbiological hazards
- Food poisoning
- Foodborne diseases
- Spores and toxins
Module 6 – Storage and temperature control
Module 6 – Storage and temperature control
In this module, you will learn:
- The different types of food and non-food items found in grocery aisles
- Delivery to merchandising process
- Approved suppliers
- Checking deliveries
- Correct storage and temperatures
- Effective stock control
Module 7 – Cross contamination
Module 7 – Cross contamination
In this module, you will learn:
- The sources of cross contamination
- Methods of cross contamination
- How to avoid cross contamination
- Recommended colour coding and best practice
Module 8 – Personal hygiene
Module 8 – Personal hygiene
In this module, you will learn:
- Personal hygiene standards – hair, face, clothes, etc.
- Best practice hand washing procedures
- Dealing with cuts, spots and boils
Module 9 – Cleaning and disinfection
Module 9 – Cleaning and disinfection
In this module, you will learn:
- When to clean
- Types of cleaning chemicals
- Basic cleaning procedures
Module 10 – Pest control
In this module, you will learn:
- The different types of pests
- Why it is important to control food pests
- How to control them
"
Food Safety in Retail Level 2 Course