Learning Outcomes

In this free course, you will learn how to:

• 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