EU Regulation 852/2004 Hygiene for Foodstuffs requires Food Businesses to make sure that any staff who handles food are supervised, instructed and trained in Food Hygiene in a way that is appropriate to the work they do.
This Virtual College module is a self-study course (formerly known as Foundation or Basic Food Hygiene) and maps to Industry Standards in Food Safety and Hygiene as published by Skillsmart Retail Ltd, the Sector Skills Council for the Retail. This course will benefit anyone working in retail, for example, supermarkets, small and large grocery stores, butchery, bakery, fish and farm shops, market stalls and delicatessens.
The aim of this module is to provide a basic understanding of food safety and hygiene as it relates to the Retail sector, covering issues such as displays for sale and hot display units, along with storage and preparing food for retail.
On completion of this Virtual College course learners should understand:
- Why food hygiene and safety is important
- Their personal and legalresponsibilities
- The impact of food borne illness
- How food becomes contaminated
- How to prevent contamination through good
Upon completion of this online training material learners will sit an online test and on successful completion, will receive a City & Guilds Accredited Level 2 Certificate in Food Safety and Hygiene meeting the legal training required, which must then be applied to work situations.
Upon completion of this module learners will have an understanding of a wide range of key food safety issues, including the three main types of food safety hazard, their sources and methods of control. Learners will know the correct temperatures needed for storage, display and sale, understand the correct handling of food and be aware of common food pests and how to control them, along with the principles of cleaning and disinfection and how these apply to the workplace.
The sections covered include:
- Learning Objectives and an introduction to Food Safety and Hygiene – Food Safety and Hygiene are terms commonly used, here we will look at how they relate to food that has been prepared and served.
- Impact of Food-Borne Illness – looking at what food-bourne illnesses are and how they affect us.
- Understanding Food Law – food often has a long journey from growing, harvesting, delivery, preparation through to being eaten. As a result there are many opportunities for it to become contaminated. In this section we look at legislation in place that relates to food hygiene and safety.
- Food Safety Hazards and Contamination – exploring food safety hazards and how they arise and consider how they can be prevented and controlled.
- Food Preservation, Storage and Temperature Control - how to preserve food, including appropriate storage and temperature controls.
- Personal Hygiene – this section looks at why personal hygiene is so important when working with food – from hand washing to legal requirements.
- Hygienic Premises and Equipment – this section looks at good housekeeping and the part premises and equipment design play in maintaining clean, pest-free conditions.
- Hazards Analysis and Critical Control Point (HACCP) - it is a requirement of food hygiene regulations that all businesses who sell food must have a documented food safety management system based on HACCP in place. This section looks at what this involves.
Approximately 2-3 hours to complete (depending on learning speed). As an e-learning module you can complete this training in convenient stages and revisit whenever you wish. The system will record your progress throughout.
This Food Safety and Hygiene for Retail course is aimed at anyone working in a retail environment which can include supermarkets, small and large food shops, wholesalers and markets
There are no specific entry requirements for this course.
The content of this Virtual College course has been independently certified as conforming to universally accepted Continuous Professional Development (CPD) guidelines
This course is Accredited by City & Guilds.
Note, this course is an accredited training programme, should you require a full qualification you will be required to undertake an additional assessment by visiting an accredited test centre at an additional cost.
When you have successfully completed your course and attained the 75% required test pass, you will receive a City & Guilds Accredited Certificate. The certificate should be displayed to show appropriate training has taken place.