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
£30.00£12.00