LEVEL 1 AWARD FOR FOOD SAFETY IN RETAIL
LEVEL 1 AWARD FOR FOOD SAFETY IN RETAIL
Level 1 Award for Food Safety in Retail
Course Overview
The Level 1 Award for Food Safety in Retail is designed for individuals working in or entering the retail food industry, particularly those involved in handling, storing, and selling food. This entry-level qualification is ideal for retail staff who need to understand the basic principles of food safety and hygiene. The course covers the essential concepts and best practices necessary to maintain a safe and hygienic environment for both food products and customers, ensuring compliance with food safety regulations.
Benefits
- Basic Food Safety Knowledge: Gain an understanding of essential food safety principles, including hygiene, contamination prevention, and food storage.
- Compliance with Regulations: Learn how to comply with food safety laws and regulations in the retail environment, ensuring a safe shopping experience for customers.
- Health & Safety Awareness: Understand the importance of food hygiene in protecting public health and preventing foodborne illnesses.
- Career Foundation: This qualification provides a solid foundation for individuals wishing to pursue a career in the retail or food service industry.
- Confidence in the Workplace: Enhance your ability to handle food responsibly, contributing to the success of your workplace through adherence to safety practices.
Learning Outcomes
Upon successful completion of this qualification, learners will be able to:
- Recognize the importance of food safety and hygiene in retail settings.
- Understand the types of food hazards (biological, chemical, and physical) and how to prevent them.
- Identify safe food handling, storage, and transportation practices.
- Recognize how to maintain clean and hygienic work environments to prevent cross-contamination.
- Understand the basic food safety legislation that applies to retail businesses.
- Apply good personal hygiene practices to prevent contamination and ensure safe food handling.
- Recognize and report potential food safety hazards in the retail environment.
Study Units
Unit 1: Introduction to Food Safety
- The importance of food safety in retail.
- Understanding foodborne illnesses and how they spread.
- Basic principles of food safety and hygiene.
Unit 2: Food Safety Hazards
- Identifying biological, chemical, and physical food hazards.
- Preventing cross-contamination between raw and ready-to-eat foods.
- Safe handling and storage of food to avoid contamination.
Unit 3: Safe Food Handling
- Correct procedures for handling food at different stages (receiving, storage, preparation, and sale).
- The role of temperature control in food safety.
Our assessment process is designed to ensure every learner achieves the required level of knowledge, skills, and understanding outlined in each course unit.
Purpose of Assessment
Assessment helps measure how well a learner has met the learning outcomes. It ensures consistency, quality, and fairness across all learners.
What Learners Need to Do
Learners must provide clear evidence that shows they have met all the learning outcomes and assessment criteria for each unit. This evidence can take different forms depending on the course and type of learning.
Types of Acceptable Evidence
Assignments, reports, or projects
Worksheets or written tasks
Portfolios of practical work
Answers to oral or written questions
Test or exam papers
Understanding the Structure
Learning outcomes explain what learners should know, understand, or be able to do.
Assessment criteria set the standard learners must meet to achieve each learning outcome.
Assessment Guidelines
All assessment must be authentic, current, and relevant to the unit.
Evidence must match each assessment criterion clearly.
Plagiarism or copied work is not accepted.
All learners must complete assessments within the given timelines.
Where applicable, assessments may be reviewed or verified by internal or external quality assurers.
Full learning outcomes and assessment criteria for each qualification are available from page 8 of the course handbook.
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