Level 1 Food Safety – Retailing

Level 1 Food Safety – Retailing

Level 1 Food Safety – Retailing

A Brief Look at Food Safety in Retailing

Thanks for coming to Level 1 Food Safety for Retailing! This module will give you a basic idea of food safety rules that are meant to be used in retail settings. Find out why food safety is so important in stores and how it affects both customers and businesses.

Good Hygiene Practices in Stores

Find out why personal hygiene and keeping things clean are important in store settings. We will talk about important practices that keep food safe and of good quality, like how to wash your hands properly and keep areas clean. To protect both customers and image, retailers must strictly follow hygiene rules.

Safe Ways to Handle Food

Get to know the right way to receive, store, and show off food items in shop settings. To keep food safe, know how important it is to keep the right temperature, avoid cross-contamination, and do regular checks. One very important thing that retailers do is keep the food supply chain honest.

Finding and Dealing with Risks

Find out how to spot possible food safety risks in store settings and use good risk management techniques. We'll teach you how to reduce risks and keep customers safe, from getting rid of pests to managing allergens. To keep trust and compliance, retailers need to take action to deal with threats.

Rules and compliance in retailing

Learning about the rules and regulations that guide food safety in stores is important. Find out about the rules for labelling, documenting, and keeping records on food that are necessary for compliance. Not only is following the rules the law, it's also an important part of being a responsible retailer.


  1. Brief Description of Level 1 Food Safety – Retailing

    This Level 1 Food Safety-Manufacturing course has been designed to provide assistance to anyone who handles, prepares or serves food in the catering industry.
  2. Module 1: Food Safety Legislation

    It is estimated that millions of people experience foodborne illness every year all across the UK. Food can become unsafe when it is contaminated with disease causing bacteria, viruses, parasites or chemicals. Symptoms range from mild to severe such as vomiting, diarrhea, weakness, fever, stomach cramps.
  3. Module 2: Hazards from Delivery to Service

    Sanitation ought to be a worry for each café, regardless of whether they convey or not. In any case, it turns out to be particularly significant for conveyance in view of the additional hazards.
  4. Module 3: Risk control

    Foodborne diseases commonly known as food poisoning which is the result of eating spoiled, contaminated or toxic food items. The most common symptoms of food poisoning are diarrhea, vomiting and nausea.
  5. Module 4: Pests, premises and people

    Pests are known as insects, spiders, rodents, animals, birds and due to the possibility of contamination, must be prevented from entering or infesting the food premises.

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