All about this course Working in retail as a food handler requires a strong knowledge of food safety and hygiene which is covered in detail on this course. Once completed, a fully regulated CPD certificate is achieved which is proof of your knowledge of food hygiene procedures. It is a legal requirement of anyone who handles food to ensure they have a working understanding of food hygiene. This course meets this requirement and covers personal hygiene, cleaning of premises, food contamination, hazards and the safe preparation of food. Tailored specifically for people working in a retail environment, the course is perfect for people working in a number of businesses such as a shop, bakery, butchers, supermarket, delicatessens or grocery store. You don’t need to have any previous food hygiene training to do this course. In order to complete the course, you must achieve 80% or more in the final multiple choice quiz. You will earn 3 CPD points on completion of the course. Fully CPD registered Completed online with instant downloadable certificate Fully printed certificate posted next day Meets legal requirements for food handlers Covers all required legislation and practices Complete the online multiple choice assessment as many times as you need to pass Units covered Our Food Safety and Hygiene for Retail Level 2 course covers the following units: Unit 1 – Food safety and the law: In this unit you will look at the importance of food safety and the laws that are in place to protect the public. The unit covers the risks that poor food safety and hygiene poses and the responsibilities of people when working in the food and drinks industry. The enforcement of food safety laws as well as the Food Safety and Hygiene Regulations are introduced. We will then move on to look at how food safety inspections are carried out, due diligence for food handlers, HACCP principles and finally the Food Hygiene Rating Scheme. Unit 2 – Preparing food and measuring temperature: In this unit you will learn how to prepare food safely and understand what is meant by the ‘danger zone’. You will learn about the importance of thawing, cooking, hot holding, cooling and re-heating food to safe temperatures in order to ensure that food is safe for consumption and that bacteria is not allowed to multiply and contaminate food. Finally you will look at temperature controls and how to correctly measure temperatures of different food. Unit 3 – Storing food safely: In this unit you will look at the importance of using reputable suppliers for dealing with food deliveries and consider the common reasons for rejecting food deliveries. We will then move on to the storage of food using refrigeration and freezing techniques. The best-before and use-by system will be covered and methods of stock rotation explained to ensure produce is as fresh as possible. Unit 4 – Food poisoning and contamination: In this unit you will look at what food poisoning means and identify those most at risk from food poisoning. You will consider the common causes of food poisoning and look at ways of preparing food for safe consumption. We will look at the most common types of food poisoning as well as different bacteria which can be present in food. This will lead us on to examine food spoilage and high risk foods. Finally the unit covers preservation of food and methods to reduce bacterial growth. Unit 5 – Hazards and allergens: In this unit you will explore the three types of hazards in the food place physical, chemical and biological and consider how hazards might get into the food chain and present a problem. You will look at how to prevent physical hazards from people, packaging, products, pests, premises and plant machinery and consider the types of chemical hazards and how these can be avoided. You will also look at biological hazards such as bacteria and viruses and understand some of the common symptoms of allergic reactions. Finally, you will explore the 14 recognised food allergens and learn how to comply with the law with regard to allergen information. Unit 6 – Personal hygiene: In this unit you will learn about the importance of personal hygiene when handling food and the impact on consumers if personal hygiene is not maintained. You will discover the important rules with regard to personal hygiene and understand the importance of wearing protective clothing and removing jewellery. Finally you will consider workplace illnesses and when these should be reported. Unit 7 – Food premises: In this unit you will understand the importance of carefully considering the layout, design and construction of food premises and learn about the regulations covering these. You will look at how to keep the premises clean at all times and learn why cleaning schedules are necessary in order to ensure that all areas are kept sanitised and that none are missed. Finally the unit will cover the common types of pests found on food premises and what can be done to eliminate them.