Training summary:

This qualification is to support a role in the workplace and give learners personal growth and engagement in learning. The qualification is designed for learners who are at, or wish to progress to, a higher or supervisory level within a food retail business.

Topics include ensuring compliance with food safety legislation, the application and monitoring of good hygiene practice, how to implement food safety management procedures and the application and monitoring of good practice regarding contamination, microbiology and temperature control.

Training objectives:

The objective of this qualification is to support a role in the workplace and give learners personal growth and engagement in learning. The qualification is designed for learners who wish to progress to higher or supervisory level within a food retail business. Topics include ensuring compliance with food safety legislation, the application and monitoring of good hygiene practice, how to implement food safety management procedures and the application and monitoring of good practice regarding contamination, microbiology and temperature control.

Who should attend this course:

• All Food retail Handlers.
• Food Storekeepers.
• Food Handlers.
• Bar/ Restaurant Waiters.
• Food Packing Employees.
• Health & Care Employees.
• Food receiving Employees.
• Food Market Attendants.    

The course content:

Understand the requirements for ensuring compliance with food safety legislation

1. Understand the application and monitoring of good personal hygiene practice, training and competency
2. Understand the application and monitoring of good practice to keep work areas clean, hygienic and free from pests
3. Understand the application and monitoring of good practice regarding contamination, microbiology and temperature control
4. Understand how to implement food safety management procedures

You will learn: how to :

1.1 Identify the importance of implementing food safety management procedures

1.2 Identify the responsibilities of those working in a retail environment in respect of food safety legislation and procedures for compliance

2.1 Identify the process of implementing and maintaining high standards of personal hygiene within a retail operation 

2.2 Explain the requirements for induction and ongoing training of staff to ensure competency

3.1 Identify the process of implementing procedures for cleaning, disinfection and waste disposal 

3.2 Outline the actions that need to be taken with regards to pest control

4.1 Outline the responsibilities of those working in a retail environment when identifying hazards posed by, and procedures to control, microbiological, chemical, physical and allergenic contamination

4.2 Explain the importance of, and methods for temperature control within a food retail process

5.1 Outline the process for applying a food safety management system into a food business

5.2 Describe methods for, and the importance of, verifying food safety controls and procedures

5.3 Outline the responsibilities of those working  in a retail environment when identifying and selecting suitable controls and monitoring, to prevent food safety hazards from purchase toservice

Course duration:

20 hrs., per day including coffee break.

How this course is delivered:

Demonstration, Discussions, case study & Quiz