Food Safety for Supermarkets, Grocery Stores and Other Retail Businesses

This course on ”Food Safety for Supermarkets, Grocery Stores and Other Retail Businesses” provides the learner with the required technical and practical knowledge and skills on the application of food safety requirements and standards in the food retail sector, such as supermarkets and grocery stores, to ensure the proper display, handling, and sale of safe and wholesome food products and items within any food retail establishment.

What this Course includes:

• Identify key players and stakeholders in the food retail industry
• Explain the historical development and importance of food retail
• Recognize various types of food retail establishments
• Describe supermarket departments and aisle organization
• Define food safety hazards and their impact on retail operations
• Apply control measures to mitigate food safety risks.

• Distinguish different terms and definitions relevant to food safety in retail
• Apply prerequisite programs for maintaining retail hygiene
• Evaluate layout, waste disposal, and equipment suitability in retail settings
• Explain proper cleaning, disinfection, and pest control practices
• Describe the significance of HACCP and its preliminary steps
• Apply the seven principles of HACCP to ensure food safety in retail