Level 2 Food Safety – Retail

Food Safety understanding is essential for anyone working in the catering, manufacturing, or retail sectors where food is prepared, cooked or handled. This Level 2 Food Safety course covers EU and UK laws, principles of food hygiene, identifying and controlling food safety hazards, and preventing contamination. It will equip you with the knowledge and skills to keep food safe, protect consumers, and comply with food hygiene laws. The course features interactive exercises and video modules specifically tailored to the needs of food retailers.

Food safety, nutrition, and food security are closely related. Eating contaminated food can cause serious illnesses, with nearly 1 in 10 people falling ill yearly. Shockingly, this leads to 420,000 deaths annually.

Unsafe food may contain harmful bacteria, viruses, parasites, or chemicals that can cause more than 200 diseases, including diarrhoea and cancer.

Governments, producers, and consumers can ensure food safety and promote healthier food choices by working together.

This Level 2 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.

• Understand your responsibilities, and those of your employer, under UK and EU food hygiene regulations

• Explain the principles of food safety management systems

• Identify microbiological, physical, chemical, and allergenic hazards and understand the importance of controlling contamination

• Understand safe practices around food storage, including different types of food, “use by” and “best before” dates, cold chain maintenance, and effective stock rotation

• Understand how to prepare and display food safely, including thawing, cooking, and cooling hot food, displaying hot and cold food, and monitoring food temperatures

• Be aware of the importance of personal hygiene and proper hand-washing procedures

• Recognise when it’s essential to wash your hands

• Understand how premises should be designed to reduce hazards

• Be aware of responsibilities around cleaning and pest control

• Demonstrate understanding of the law and legislation surrounding food handling

• Implement bacteria contamination prevention control measures

• Identify physical, chemical, and allergenic hazards in the workplace

• Understand the rules regarding storing, refrigerating, and freezing foods

• Ensure correct food temperature control measures

• Maintain a high standard of personal hygiene in the workplace

This course suits food handlers who sell food not necessarily consumed immediately. This includes, but is by no means limited to:

• Pubs, hotels, restaurants

• Food and drink manufacturers

• Hospitals

• Care homes

• Schools

• Market stalls

• Farm shops

• Grocery stores

• Supermarkets

• Butchers

• Bakers

• Fishmongers

• Wholesalers

• Market Stall Sellers

• Delicatessen staff

• Supermarkets

• Farm Shops & Market Stalls

• Grocery Suppliers

• Wholesalers

• Local Shops

• Open market stalls 

• Take away outlets

Over four 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 explores the food hygiene and safety regulations and legislation for handling food in a retail environment.

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.

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+)