Course Aim

The aim of this Food Safety Certificate Level 1 in Retail course is to give those who work in the retail industry, a good practical working knowledge of how to work safely when handling and storing food in the work place to ensure food is safe for the consumer.

Learning Objectives

On completion of the course, you should be able to:

• Explain which personal protective equipment (PPE) to use and why
• Explain the important of effectively washing hands
• Recognise the symptoms of food-borne illness and food poisoning
• Explain the importance of covering wounds
• Explain legal responsibilities
• Explain how to keep a work area and equipment hygienic
• List which illnesses to report
• Explain what ‘contamination’ and ‘cross-contamination’ means
• Identify potential hazards caused by pests
• Identify unhygienic habits and behaviours
• Explain the rules when working with cleaning chemicals
• Name the 4 food safety hazards
• List the 14 food allergens
• Explain how to cook and store food safely
• Explain the Food information for Consumers Regulations

This course is made up of the following modules:

• An Introduction to Level 1 Food Hygiene & Safety in RetailThis section introduces the learner to the course; it addresses two important questions, such as what is food safety? and what is food hygiene?
• Module 1 – – The Importance of Personal Protective Equipment (PPE)This section of the course concentrates on why PPE is important within the retail food industry, what types of PPE there are and when to wear it. It looks at why and how you should check your PPE to ensure that it is in good working condition and not cause food hazards.
• Module 2 – Personal Hygiene and Reporting IllnessThis section of the course covers how to properly maintain good hand hygiene, such as when to wash your hands and how to wash your hands thoroughly.In this module, you will learn the different symptoms of food-borne illness and what to do if you experience any of these symptoms. It highlights the importance of illness reporting and the consequences of working with food when suffering from illness.
• Module 3 – Cleaning, Stock Rotation and PackagingIn this section, you will look at the different techniques of cleaning and the chemicals that should be used for different cleaning processes. It looks at the importance of cleaning, specifically your own work areas and how it is essential to remove food particles that can support bacterial multiplication and attract food pests.It also looks at the FIFO rule, ‘first in, first out’, which should be followed when dealing with stock rotation. It also looks at the risks surrounding ‘high risk’ and ‘ready to eat’ foods, such as cooked meats, dairy or rice. Signs of food spoilage are also important to be aware of when working in retail, which is also covered in this module.
• Module 4 – Food Hazards and Food StorageThis final section concentrates on what food hazards are, including the 14 main food allergens and how it is imperative to prevent the contamination of food with food hazards. It also looks at safe food storage, how to keep them clean and how to place/separate raw and cooked foods in food storage areas.

Assessment

On completion of the course lessons and training material an online assessment will automatically unlock. The assessment will contain 20 multiple-choice questions and a mark of 75% or above will be required to pass.

The assessment will be marked instantly and so you will know straight away if you have passed or not. If you don’t pass first time there’s no need to worry. Unlimited resits at absolutely no additional charge are available so you can retake the assessment again as many times as you need to.