Level 1 Food Safety - Retail
Course
Online
Description
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Type
Course
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Methodology
Online
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Class hours
2h
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Duration
1 Year
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Start date
Different dates available
"Food Handlers and their employers have a legal duty to manage Food Safety. These obligations are set out by a number of EU and UK Laws. These Laws state that food handlers must make sure that food which is prepared, cooked, served or sold, is safe for human consumption. Failing to follow food safety standards can cause food to become contaminated with potentially fatal consequences. Training your employees with our online system will go a long way to give them greater awareness of the dangers that poor food safety standards pose, as well as covering how food safety risks actually arise and how to control and prevent them. This Level 1 Award in Food Safety provides an ideal solution to staff induction training including:
• New employees with minimal or no prior food safety knowledge;
• Employees handling low-risk or wrapped foods (category A);
• Front of house employees, such as waiting or check out staff;
• Back of house employees, such as kitchen porters or warehouse staff.
Typical environments may include:
• Pubs, hotels, restaurants.
• Supermarkets and retail environments.
• Food and drink manufacturers.
• Hospitals.
• Care homes.
• Schools.
Approved by RoSPA and CPD Food safety combines a number of practices to reduce health hazards. These include premises hygiene, personal hygiene, risk control, pest control and waste management. This level 1 course is about minimising the level of potential hazards in a food retail setting.
Facilities
Location
Start date
Start date
About this course
Those seeking to improve their personal and professional development.
Reviews
Subjects
- Retail
- Hygiene
- Risk
- Staff
- Food safety
- HACCP principles
- Personal hygiene
- Food Handling
- Contamination
- Delivery
Course programme
- What is food safety
- Food safety legislation
- Corporate liability and due diligence defence
- HACCP principles
- Pre-requisites
- Premises hygiene standards
- Personal hygiene
- Cross contamination and Reporting
- Food safety enforcement action
- Contamination hazards
- Micro-organisms
- Foodborne diseases, causes, symptoms and illnesses
- Food poisoning, causes, symptoms and illnesses
- Food packaging and containment
- Food poisoning, its control and prevention
- Delivery
- Principles of safe storage
- Preservation methods
- Temperature control
- Cooking, hot holding and re-heating
- Food premises and equipment
- Safe storage and use of chemicals
- Safe cleaning and disinfection
- Food pests
- Premises
- Personal hygiene practices
- Questions (75% pass mark)
Level 1 Food Safety - Retail