Level 1 Food Safety – Retail

The Level 1 Food Safety – Retail course is for food handlers and their employers on their legal obligations under EU and UK Food Safety Legislation. The course covers hazards that can arise from delivery to service, including the risks of contamination and the importance of pest control, premises hygiene, and personal hygiene. 

It also emphasises the need for risk control measures to prevent food contamination. This course provides a solid knowledge of food hygiene practices and safety laws. By completing the course, food handlers can demonstrate their commitment to following best practices and ensuring food safety in their work environment.

This Level 1 Food Safety – Retail online course is approved by: 

 CPD certification service :

The CPD certification service helps organisations to formalise their expertise into a structured and recognised approach in learning. This conforms the course content is alilgned to the universally accepted Continuing Professional Development (CPD) guidelines.

Gatehouse Awards Ltd. : 

Institute of Hospitality:

This is a professional body for managers and aspiring managers working and studying in hospitality, leisure and tourism sectors. The institute helps the managers to become the most demanded manaagers within the industry. This recognition makes this course demanding for accomodation managers, catering managers, chef, conference centre managers, event managers, fast food restaurant managers, hotel managers, public house managers, restaurant managers, retail managers and even for apprentices.

IIRSM:

International Institute of Risk and Safety Management(IIRSM)is an independent professional membership organisation for those managing risks of all forms as a part of their job role. The organisation works with representatives from all risk disciplines from compliance, environmental management, health and safety, insurance, quality management and more. They work by championoing risk management through setting standards, providing practical education, training, advice and resources.

IOSH:

• Identify key legislation related to food safety and apply it to the retail environment.

• Recognise food hazards from delivery to service and learn how to contain them.

• Understand the nature of microorganisms and their link to foodborne illnesses and food poisoning.

• State safety procedures and how they assist in controlling risk in the workplace.

• Demonstrate an understanding of the importance of effective pest control.

• Understand the importance of food hygiene and safety and recognise the ill-health issues that poor food hygiene can cause.

• Identify food safety hazards and how to prevent them from causing food contamination.

• Thoroughly clean the work premises, equipment, and vehicles.

• Comply with food safety laws and regulations.

This Level 1 Food Safety – Retail course is for those looking to work in the food environment or those wanting more knowledge on food hygiene and safety. The course is suitable for the following: 

– Bar workers

– Checkout staff

– Food delivery drivers

– Front of House staff

– General Grocery Staff

– Kitchen porters

– Waiters

– Warehouse Staff

– Shop assistants

– Students at school or university

– New employees with minimal or no prior food safety knowledge

– Employees handling low-risk or wrapped foods (category A)

This online food hygiene course level 1 provides guidance on food hygiene safety and awareness for anyone working in the catering, hospitality, manufacturing, or retail environment. This course will ensure that staff are equipped with basic knowledge and understanding of food hygiene safety, food hazards such as allergens, and best practices for food hygiene.

Over five modules, this course will help you understand how to handle food safety and its application to the retail environment.

Module 1: Food Safety Legislation

This module covers the importance of food safety and its laws and regulations, like the UK’s Food Safety Act (1990) and local authority guidelines. It discusses HACCP principles, environmental health, premises hygiene standards, staff training, and personal hygiene.

Module 2: Hazards from Delivery to Service

This module explains how food safety risks arise during food processing, packaging, delivery, service, and storage. It covers different physical, chemical, allergenic, and biological contamination hazards. It discusses microorganisms, foodborne diseases, causes and symptoms, food poisoning sources, illnesses, the significance of good hygiene, food packaging and containment choices.

Module 3: Risk Control (Prevention of Contamination)

This module provides an overview of the control and prevention of food poisoning, spreading bacteria, temperature checks and controls, delivery, principles of safe storage and allergen risk. It focuses on preservation methods, cold storage and refrigeration, cooking, hot-holding and re-heating and safe storage.

Module 4: Pests, Premises and People

This module explains managing, controlling and preventing pests (insects and rodents), daily cleanliness, ongoing maintenance and risk areas, internal and external premise maintenance, and personal hygiene practices – specifics and examples.

Module 5: Final Assessment

This module evaluates individuals’ knowledge and skills in food safety principles and practices in the retail industry, covering personal hygiene, cross-contamination, cleaning and sanitation, and food storage. It aims to demonstrate their ability to ensure food safety. 

It does not account in any way for loading time or thinking time on the questions).

This entirely online course can be accessed from any device with the following system specifications:

    • Browser: Up to date web browser
    • Video: Up to date video drivers
    • Memory: 1Gb+ RAM
    • Download Speed: Broadband (3Mb+)