The level 2 food safety in retail course is designed to provide foodservice professionals with a comprehensive understanding of food hygiene and safety procedures, policies and regulations, in compliance with The Food Safety Act 1990.
It is a legal requirement of all staff who handle or serve food to understand the risks to food safety and how to minimise them, in order to maintain a high standard of service and prevent the spread of bacteria in the workplace. This course covers personal hygiene best practice, cleaning procedures, pest control and contamination prevention.
You will explore the different types of food safety risks, how to prepare, handle and serve food correctly, fundamental bacteria prevention measures and premises maintenance and cleaning procedures. This course is ideal for both front of house and back of house employees, including those who handle low-risk or wrapped foods.
- Accredited, quality CPD training
- Instant e-certificate
- Fully online, interactive course with audio voiceover
- Course material developed by qualified professionals
- Self-paced learning accessible via laptop, tablet and smartphone
- 24/7 Learning assistance and tutor support
- Discounts on bulk purchases
Sneak Peek of The Level 2 Food Safety in Retail Course
Who Should Take The Level 2 Food Safety in Retail Course
This comprehensive Level 2 Food Safety in Retail Course for Retail is ideal for retail professionals who are responsible for handling food in the workplace. This would include:
- Butchers
- Bakers
- Fishmongers
- Market Stall Sellers
- Supermarket/delicatessen staff
Certification
Once you’ve successfully completed your Level 2 Food Safety in Retail Course, you will immediately be sent a digital certificate. All of our courses are fully accredited, providing you with up-to-date skills and knowledge and helping you to become more competent and effective in your chosen field. Our certifications have no expiry dates, although we do recommend that you renew them every 12 months.
Learning Outcomes
By the end of the Level 2 Food Safety in Retail Course, learners will be able to demonstrate that they can:
- Demonstrate understanding of the law and legislation surrounding food handling
- Implement bacteria contamination prevention control measures and identify high-risk foods
- Identify physical, chemical and allergenic hazards in the workplace
- Understand the rules regarding storing, refrigerating and freezing foods
- Ensure the correct food temperature control measures
- Maintain a high standard of personal hygiene in the workplace
Assessment
At the end of the Level 2 Food Safety in Retail Course, there will be an online assessment, which you will need to pass to complete the course. Answers are marked instantly and automatically, allowing you to know straight away whether you have passed. If you haven’t, there’s no limit on the number of times you can take the final exam. All this is included in the one-time fee you paid for the course itself.
Course Curriculum
Module 1: Food Hygiene and Safety: Legislation
In module one, we will explore the food hygiene and safety regulations and legislations for handling food in a retail environment.
Module 2: Bacteria and Microbiological Hazards
In module two, we will learn about how food bacteria spreads, and the prevention measures we can implement in the workplace.
Module 3: Physical, Chemical and Allergenic Hazards
In module three, we will gain an in-depth understanding of the major types of allergens, as well as physical and chemical contamination.
Module 4: Food Storage
In module four, we will learn the correct procedures for preserving, storing, refrigerating and freezing food.
Module 5: Display and Service for Maintaining Food Safety and Hygiene
In module five, we will explore temperature regulation, best practice for displaying and serving food, and how to take appropriate action when things go wrong.
Module 6: Personal Hygiene
In module six, we will learn the fundamental principles of personal hygiene in the workplace, including the rules regarding jewellery and protective clothing.
Module 7: HACCP and Food Premises
In module seven, we will gain an in-depth understanding of HACCP food management systems, waste management and the law surrounding food premises.
Module 8: Cleaning
In module eight, we will take a look at key cleaning procedures and cleaning products, implementing a cleaning schedule, and pest control measures.
Module 9: Reopening and Adapting Your Food Business During COVID-19
In the last module, you will familiarize with all the new practices that have recently emerged to adapt to the new normal. You will learn in detail about the standard hygiene and safety practices needed to be followed to minimize the risk of contamination of COVID-19.
