Level 2 Food Safety - Retailing

Level 2 Food Safety – Retailing

5 Lessons

2 hours 46 mins

Complexity : Easy

Comprehending Food Safety Laws: Understanding the rules and policies governing food safety in retail settings and the importance of compliance from the point of sale to storage.

Retail Personal Hygiene: Emphasizing the importance of personal cleanliness in food handling to prevent the spread of germs and ensure food safety.

Procedures for the Safe Handling of Food: Learning the procedures for safely handling food in retail settings, including receiving supplies and serving customers, to reduce the risk of foodborne illnesses.

Cleaning and Sanitizing the Environment: Understanding the difference between cleaning and sanitizing and learning effective methods for both to maintain a clean and safe retail environment for customers.

By covering these topics, the course aims to equip participants with the knowledge and skills necessary to ensure food safety in retail settings, protecting both themselves and their clients.

Lessons

Brief Description of Level 2 Food Safety- Retail
Easy
3 mins

This Level 2 Food safety course has been designed to provide assistance to anyone who handles, prepares or serves food in the retail industry.The food retail sector includes organized modern retail as well as traditional groceries food service industries such as restaurants and cafeterias, and street foods in their various forms.
Module 1: Food Safety Legislation
Easy
45 mins

Food safety is an act of dealing with handling, preparing, and storing of food items in a most effective manner. It is termed as scientific approach of preventing food poisoning and foodborne illnesses.
Module 2: Hazards from delivery to service
Easy
47 mins

The food delivery trend has blown up during the past few years. Although, there is always food delivery risks under consideration but food delivery and service may prove to have huge potential to maintain and increase profits.
Module 3: Risk control
Easy
46 mins

HACCP is a food safety system in which hazards are treated by implementing particular actions to control the production of food related items. All businesses deal with food such as restaurants, café etc. must have a food safety system based on HACCP.
Module 4: Pests, Premises & People
Easy
25 mins

In this we will cover the significance of premises and people who are dealing with pests in maintaining food safety. We will also study the different types of pests in detail which can spread risks to food items.