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LAPT
London Academy of Professional Training
Certificate
Certificate in Store Operations and Stock Handling
REF: RET-C03
• Retail Centres
• Retail Operations & Loss Prevention
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| 4Subjects | 72Chapters | 504Classes | 400Total Marks | 60%Pass Mark | LifetimeValidity |
At a Glance
| Reference | RET-C03 |
| Award | Certificate |
| Assessment | 400 marks — 240 to pass (60%) |
| Prerequisites | None |
| Validity | Lifetime |
| Awarding Body | LAPT — London Academy of Professional Training |
Curriculum
| 1 | Receiving, Storing and Handling Goods | 12 chapters · 120 classes 100 marks |
• 1 The Stockroom and the Flow of Goods — 10 classes
› 1.1 From Supplier to Shelf in Outline
› 1.2 Parts of a Store Stockroom
› 1.3 Back-of-House Roles and Duties
› 1.4 Documents That Travel With Goods
› 1.5 Purchase Orders, Challans and Invoices
› 1.6 Stock Codes, SKUs and Barcodes
› 1.7 Units of Measure and Pack Sizes
› 1.8 Stockroom Layout and Zones
› 1.9 Stockroom Terms and Abbreviations
› 1.10 Stockroom Orientation Walk-Through
• 2 Moving Goods and Materials Manually — 10 classes
› 2.1 Planning a Safe Movement of Goods
› 2.2 Checking Weight and Route Before Moving
› 2.3 Safe Lifting Technique Review
› 2.4 Carrying Single Cartons
› 2.5 Using Trolleys, Hand Trucks and Pallet Jacks
› 2.6 Stacking Boxes Safely
› 2.7 Moving Goods in Teams
› 2.8 Moving Goods on Stairs and Lifts
› 2.9 Moving Wet or Cold Goods
› 2.10 Manual Movement Skills Practice
• 3 Preparing to Receive Deliveries — 10 classes
› 3.1 Reading the Delivery Schedule
› 3.2 Checking Purchase Orders Before Arrival
› 3.3 Clearing and Marking the Receiving Area
› 3.4 Preparing Equipment and Labels
› 3.5 Briefing Staff Before Delivery
› 3.6 Cold Chain Readiness for Chilled Goods
› 3.7 Preparing for Large or Late Deliveries
› 3.8 Checking Vehicle Access and Safety
› 3.9 Planning Storage Space in Advance
› 3.10 Delivery Preparation Checklist Exercise
• 4 Receiving Deliveries and Checking Goods — 10 classes
› 4.1 Meeting the Delivery Driver
› 4.2 Checking Vehicle Seals and Condition
› 4.3 Counting Cartons Against the Challan
› 4.4 Checking Goods Against the Purchase Order
› 4.5 Inspecting Goods for Damage
› 4.6 Checking Batch Numbers and Expiry Dates
› 4.7 Temperature Checks for Chilled and Frozen Goods
› 4.8 Signing for Goods Correctly
› 4.9 Reporting Shortages and Damages
› 4.10 Delivery Receiving Role-Play
• 5 Organising Staff to Receive and Record Deliveries — 10 classes
› 5.1 Planning Staff for Delivery Times
› 5.2 Allocating Receiving Tasks
› 5.3 Briefing Staff on Quality Checks
› 5.4 Supervising the Unloading
› 5.5 Recording Received Goods in the System
› 5.6 Matching Invoice, Order and Delivery
› 5.7 Handling Supplier Disputes at the Dock
› 5.8 Keeping Delivery Records Filed
› 5.9 Coaching New Receiving Staff
› 5.10 Receiving Team Simulation
• 6 Putting Goods Into Storage — 10 classes
› 6.1 Deciding Where Goods Should Be Stored
› 6.2 Using Location Codes and Bin Labels
› 6.3 Putting Away Fast and Slow Movers
› 6.4 First In First Out Rotation
› 6.5 First Expiry First Out for Perishables
› 6.6 Storing Heavy Items Low and Light Items High
› 6.7 Keeping Aisles and Fire Exits Clear
› 6.8 Labelling Shelves and Cartons
› 6.9 Updating Stock Records After Put-Away
› 6.10 Put-Away Practice in the Stockroom
• 7 Storage Conditions and Care of Stock — 10 classes
› 7.1 Why Storage Conditions Matter
› 7.2 Temperature and Humidity Requirements
› 7.3 Storing Packaged Food Under FSSAI Rules
› 7.4 Storing Chemicals, Aerosols and Flammables
› 7.5 Storing Electronics and Fragile Goods
› 7.6 Storing Clothing and Textiles Against Damp
› 7.7 Pest Control in the Stockroom
› 7.8 Spotting Damage, Leaks and Spoilage
› 7.9 Regular Checks of Stored Stock
› 7.10 Storage Care Inspection Exercise
• 8 Managing Staff and Stock in a Storage Facility — 10 classes
› 8.1 Planning Daily Stockroom Work
› 8.2 Allocating Tasks to Stockroom Staff
› 8.3 Setting Stock Handling Standards
› 8.4 Monitoring Productivity and Accuracy
› 8.5 Cycle Counts and Spot Checks
› 8.6 Controlling Stockroom Access and Keys
› 8.7 Reducing Stockroom Waste and Damage
› 8.8 Training Staff in Stock Handling
› 8.9 Reporting Stockroom Performance
› 8.10 Storage Management Case Study
• 9 Sorting Donated and Surplus Goods — 10 classes
› 9.1 Where Donated and Surplus Goods Come From
› 9.2 Checking Donations for Safety and Quality
› 9.3 Sorting Goods for Sale, Reuse or Recycling
› 9.4 Cleaning and Preparing Goods for Sale
› 9.5 Pricing Surplus and Donated Goods
› 9.6 Records for Donated Goods
› 9.7 Handling Unsellable and Hazardous Items
› 9.8 Recycling and Waste Segregation
› 9.9 Working With Charities and Collectors
› 9.10 Sorting Practice Session
• 10 Handling Returns to Suppliers and Periodicals — 10 classes
› 10.1 Why Goods Go Back to Suppliers
› 10.2 Identifying Items for Return
› 10.3 Handling Newspapers and Magazines for Return
› 10.4 Counting and Bundling Returns
› 10.5 Completing Return Documents
› 10.6 Packing Returns Safely for Collection
› 10.7 Recording Credit Due From Suppliers
› 10.8 Handling Expired and Recalled Products
› 10.9 Dealing With Return Disputes
› 10.10 Supplier Return Exercise
• 11 Stockroom Safety, Security and Hygiene — 10 classes
› 11.1 Stockroom Hazards in Brief
› 11.2 Safe Stacking and Racking Rules
› 11.3 Fire Safety in Storage Areas
› 11.4 Safe Use of Box Cutters and Strapping
› 11.5 Preventing Internal Theft in the Stockroom
› 11.6 Securing Doors, Shutters and CCTV Coverage
› 11.7 Keeping Stockrooms Clean and Tidy
› 11.8 Handling Spills and Broken Goods
› 11.9 Reporting Hazards and Incidents
› 11.10 Stockroom Safety Walk and Report
• 12 Stockroom Records, Labelling and Audit Readiness — 10 classes
› 12.1 Why Accurate Records Matter
› 12.2 Recording Stock In and Stock Out
› 12.3 Using Stock Cards and Software
› 12.4 Labelling Goods for Traceability
› 12.5 Keeping Batch and Expiry Records
› 12.6 Preparing for a Stock Audit
› 12.7 Counting Stock and Recording Variances
› 12.8 Investigating Differences Found
› 12.9 Filing and Retaining Documents
› 12.10 Audit Preparation Simulation
| 2 | Stock Control and Shelf Replenishment | 26 chapters · 135 classes 100 marks |
• 1 Understanding Retail Inventory Systems — 5 classes
› 1.1 Exploring the Basics of Retail Inventory Systems
› 1.2 Analyzing Types and Functions of Inventory
› 1.3 Identifying Key Components of Inventory Management
› 1.4 Understanding the Flow of Inventory in Retail
› 1.5 Applying Inventory Control Techniques
• 2 Inventory Control and Management Techniques — 5 classes
› 2.1 Understanding Basic Inventory Concepts
› 2.2 Exploring Different Inventory Control Systems
› 2.3 Implementing Stock Management Procedures
› 2.4 Analyzing Inventory Accuracy Techniques
› 2.5 Applying Inventory Control Best Practices
• 3 Technology in Inventory Management — 5 classes
› 3.1 Understanding Inventory Management Systems
› 3.2 Exploring Point-of-Sale Technology
› 3.3 Utilizing Barcodes and RFID in Retail
› 3.4 Implementing Automation in Stock Control
› 3.5 Analyzing Data for Inventory Optimization
• 4 Analyzing Inventory Performance and Optimization — 5 classes
› 4.1 Understanding Key Inventory Metrics
› 4.2 Interpreting Inventory Turnover Rates
› 4.3 Analyzing Stock Levels and Demand Patterns
› 4.4 Identifying Opportunities for Inventory Optimization
› 4.5 Implementing Strategies for Inventory Improvement
• 5 Introduction to Retail Inventory Management — 5 classes
› 5.1 Understanding Retail Inventory Basics
› 5.2 Identifying Returnable Items
› 5.3 Preparing Newspapers for Return
› 5.4 Preparing Magazines for Return
› 5.5 Documentation and Reporting Procedures
• 1 Understanding Inventory Fundamentals in Retail — 5 classes
› 1.1 Exploring the Basics of Retail Inventory
› 1.2 Differentiating Types of Inventory in Retail
› 1.3 Understanding Key Metrics for Inventory Control
› 1.4 Identifying Common Inventory Challenges in Retail
› 1.5 Applying Basic Inventory Management Techniques
• 2 Inventory Tracking and Management Systems — 5 classes
› 2.1 Understanding Inventory Tracking Systems
› 2.2 Exploring Inventory Management Software
› 2.3 Analyzing Data for Inventory Decision Making
› 2.4 Implementing Real-Time Inventory Monitoring
› 2.5 Evaluating the Impact of Inventory Systems on Operations
• 3 Forecasting and Demand Planning in Inventory Control — 5 classes
› 3.1 Understanding the Basics of Demand Forecasting
› 3.2 Identifying Key Factors in Demand Planning
› 3.3 Analyzing Historical Data for Inventory Forecasting
› 3.4 Applying Quantitative Methods in Demand Prediction
› 3.5 Developing and Adjusting Forecasting Models
• 4 Optimizing Inventory Performance and Reducing Shrinkage — 5 classes
› 4.1 Understanding Inventory Performance Metrics
› 4.2 Identifying Causes of Inventory Shrinkage
› 4.3 Implementing Loss Prevention Strategies
› 4.4 Optimizing Stock Levels for Efficiency
› 4.5 Evaluating the Impact of Inventory Management Solutions
• 1 Understanding Inventory Management Fundamentals — 5 classes
› 1.1 Defining Inventory Management and Its Importance
› 1.2 Identifying Key Components of Inventory Systems
› 1.3 Exploring Inventory Management Techniques
› 1.4 Analyzing Inventory Metrics and KPIs
› 1.5 Applying Inventory Management in Retail Scenarios
• 2 Techniques for Effective Stock Control — 5 classes
› 2.1 Understanding Key Principles of Stock Control
› 2.2 Identifying the Role of Stock Levels in Operations
› 2.3 Exploring Methods for Accurate Stock Tracking
› 2.4 Implementing Inventory Replenishment Strategies
› 2.5 Analyzing the Benefits of Efficient Stock Turnover
• 3 Analyzing Inventory Performance Metrics — 5 classes
› 3.1 Understanding Key Inventory Metrics
› 3.2 Interpreting Stock Turnover Ratios
› 3.3 Analyzing Days Sales of Inventory (DSI)
› 3.4 Evaluating Gross Margin Return on Investment (GMROI)
› 3.5 Applying Inventory Metrics to Optimize Performance
• 4 Strategic Impact of Inventory on Retail Operations — 5 classes
› 4.1 Understanding Inventory and its Role in Retail Strategy
› 4.2 Analyzing the Economic Impacts of Inventory on Retail Operations
› 4.3 Exploring the Relationship between Inventory Management and Customer Satisfaction
› 4.4 Evaluating Inventory Turnover and its Effect on Profitability
› 4.5 Implementing Effective Inventory Strategies to Enhance Retail Performance
• 1 Understanding Retail Inventory Essentials — 5 classes
› 1.1 Exploring the Basics of Retail Inventory
› 1.2 Identifying Key Components of Inventory Management
› 1.3 Analyzing Inventory Turnover Rates and Their Impact
› 1.4 Evaluating Supply Chain Influences on Inventory Levels
› 1.5 Developing Basic Inventory Optimization Techniques
• 2 Analyzing Inventory Turnover and Stock Levels — 5 classes
› 2.1 Understanding Inventory Turnover: Key Concepts and Formulas
› 2.2 Analyzing Stock Levels: Methods to Assess and Optimize
› 2.3 Evaluating Inventory Turnover Ratios for Business Performance
› 2.4 Comparing Different Inventory Strategies: Benefits and Drawbacks
› 2.5 Implementing Adjustments: Techniques to Enhance Inventory Turnover
• 3 Strategic Replenishment Planning — 5 classes
› 3.1 Understanding the Basics of Strategic Replenishment
› 3.2 Analyzing Demand Patterns for Effective Replenishment
› 3.3 Exploring Replenishment Techniques and Models
› 3.4 Implementing Automated Replenishment Systems
› 3.5 Evaluating and Optimizing Replenishment Strategies
• 4 Technology and Innovation in Inventory Management — 5 classes
› 4.1 Exploring New Technologies in Inventory Management
› 4.2 Understanding Automation and Robotics in Warehouses
› 4.3 Leveraging Data Analytics for Inventory Optimization
› 4.4 Implementing RFID and IoT for Real-Time Tracking
› 4.5 Applying AI and Machine Learning to Predict Inventory Needs
• 1 Understanding Inventory Fundamentals — 6 classes
› 1.1 Defining Inventory and Its Importance
› 1.2 Exploring Types of Inventory in Omnichannel Operations
› 1.3 Analyzing Inventory Costs and Impacts
› 1.4 Comparing Inventory Valuation Methods
› 1.5 Understanding Inventory Turnover Ratios
› 1.6 Applying Basic Inventory Control Techniques
• 2 Inventory Recording and Tracking Techniques — 5 classes
› 2.1 Understanding Inventory Recording Systems
› 2.2 Exploring Barcode and RFID Technologies
› 2.3 Implementing Real-time Inventory Tracking
› 2.4 Analyzing Stock Level Reports
› 2.5 Ensuring Accuracy through Inventory Audits
• 3 Demand Forecasting and Replenishment Strategies — 5 classes
› 3.1 Understanding Demand Patterns
› 3.2 Inventory Turnover Ratio Analysis
› 3.3 Seasonal Demand Adjustments
› 3.4 Safety Stock Calculation Techniques
› 3.5 Collaboration with Suppliers
• 4 Addressing Inventory Challenges and Loss Prevention — 5 classes
› 4.1 Understanding Inventory Shrinkage
› 4.2 Techniques for Effective Stock Audits
› 4.3 Implementing Inventory Control Systems
› 4.4 Strategies for Loss Prevention
› 4.5 Analyzing Inventory Turnover Rates
• 5 Inventory Management and Safety Procedures — 5 classes
› 5.1 Introduction to Food Safety Standards
› 5.2 Health and Safety Regulations in Retail
› 5.3 Personal Hygiene Practices for Retail Staff
› 5.4 Implementing Safety Procedures in Retail
› 5.5 Monitoring Compliance with Safety Standards
• 2 Inventory Demand Forecasting Techniques — 6 classes
› 2.1 Understanding Inventory Demand Forecasting
› 2.2 Analyzing Historical Sales Data for Forecasting
› 2.3 Exploring Qualitative Forecasting Methods
› 2.4 Applying Quantitative Forecasting Techniques
› 2.5 Identifying Factors Influencing Inventory Demand
› 2.6 Implementing Inventory Forecasting Strategies
• 3 Optimizing Stock Levels and Turnover — 6 classes
› 3.1 Understanding Stock Level Basics
› 3.2 Analyzing Demand Patterns for Inventory Optimization
› 3.3 Identifying Key Factors that Influence Stock Turnover
› 3.4 Implementing Just-In-Time Inventory Techniques
› 3.5 Utilizing Technology for Accurate Stock Monitoring
› 3.6 Evaluating Strategies to Achieve Optimal Stock Levels
• 4 Technology and Automation in Inventory Management — 6 classes
› 4.1 Understanding the Role of Technology in Modern Inventory Management
› 4.2 Exploring Inventory Management Software Solutions
› 4.3 Implementing Automation Tools for Inventory Tracking
› 4.4 Analyzing Data Analytics for Inventory Optimization
› 4.5 Integrating AI and Machine Learning in Inventory Systems
› 4.6 Evaluating the Impact of Technology on Inventory Accuracy and Efficiency
• 5 Integrating Omnichannel Inventory Strategies — 6 classes
› 5.1 Understanding Omnichannel Inventory Models
› 5.2 Analyzing the Demand in Omnichannel Retail
› 5.3 Balancing Inventory Across Channels
› 5.4 Implementing Real-Time Inventory Tracking
› 5.5 Optimizing Fulfillment in an Omnichannel Environment
› 5.6 Evaluating Omnichannel Inventory Performance
| 3 | Retail Store Operations Management | 20 chapters · 129 classes 100 marks |
• 1 Understanding Retail Operations and Workflow — 5 classes
› 1.1 Exploring the Basics of Retail Operations
› 1.2 Identifying Key Components of Retail Workflows
› 1.3 Analyzing the Role of Technology in Retail Operations
› 1.4 Understanding Customer Interaction Processes in Retail
› 1.5 Applying Workflow Optimization Strategies in Retail
• 2 Inventory Management Techniques — 5 classes
› 2.1 Understanding Inventory Types and Classifications
› 2.2 Analyzing Inventory Management Systems
› 2.3 Implementing Stock Control Methods
› 2.4 Exploring Inventory Turnover Ratios
› 2.5 Applying Demand Forecasting Techniques
• 3 Enhancing Sales Floor and Merchandising Strategies — 5 classes
› 3.1 Understanding the Sales Floor Dynamics
› 3.2 Analyzing Customer Traffic Patterns
› 3.3 Utilizing Effective Merchandising Techniques
› 3.4 Implementing Visual Merchandising Strategies
› 3.5 Optimizing Sales Floor Layout for Impact
• 4 Optimizing Customer Service and Relationship Management — 5 classes
› 4.1 Understanding the Fundamentals of Customer Service
› 4.2 Identifying and Meeting Customer Needs
› 4.3 Building Effective Customer Relationships
› 4.4 Leveraging Technology for Enhanced Customer Interaction
› 4.5 Applying Customer Feedback to Drive Service Improvement
• 5 Retail Operations and Customer Management — 5 classes
› 5.1 Understanding Retail Inventory Management
› 5.2 Techniques for Stock Level Assessment
› 5.3 Product Assembly Best Practices
› 5.4 Customer Installation Assistance Techniques
› 5.5 Ensuring Customer Satisfaction Post-Installation
• 6 Retail Customer Engagement — 5 classes
› 6.1 Introduction to Retail Packaging Techniques
› 6.2 Understanding Customer Needs and Preferences
› 6.3 Selecting Appropriate Packaging Materials
› 6.4 Techniques for Effective Product Presentation
› 6.5 Ensuring Safety and Compliance in Packaging
• 1 Understanding the Retail Environment: Key Concepts and Terminologies — 5 classes
› 1.1 Exploring Key Retail Terms and Definitions
› 1.2 Identifying Retail Channels and Formats
› 1.3 Analyzing Consumer Behavior in Retail
› 1.4 Discussing the Role of Technology in Retail
› 1.5 Applying Retail Concepts to Real-World Scenarios
• 2 Core Retail Operations: Customer Experience and Engagement Strategies — 5 classes
› 2.1 Understanding Customer Experience Essentials
› 2.2 Identifying Key Customer Touchpoints
› 2.3 Implementing Effective Engagement Strategies
› 2.4 Analyzing Customer Feedback for Improvement
› 2.5 Enhancing Retail Operations through Technology
• 3 Inventory Management and Merchandising Tactics in Retail — 5 classes
› 3.1 Understanding Inventory Management in Retail
› 3.2 Exploring Stock-keeping Units and Classification Systems
› 3.3 Implementing Inventory Replenishment Strategies
› 3.4 Analyzing Merchandising Principles and Display Techniques
› 3.5 Applying Data-Driven Merchandising Tactics
• 4 Introduction to Loss Prevention: Strategies and Best Practices — 5 classes
› 4.1 Understanding the Importance of Loss Prevention in Retail
› 4.2 Identifying Common Sources of Retail Loss
› 4.3 Exploring Effective Loss Prevention Strategies
› 4.4 Implementing Best Practices for Inventory Management
› 4.5 Evaluating the Impact of Technology on Loss Prevention
• 5 Retail Operations Standards — 5 classes
› 5.1 Introduction to Retail Operations
› 5.2 Understanding Goods Movement
› 5.3 Manual Lifting Techniques
› 5.4 Safe Handling Practices
› 5.5 Implementing Workplace Standards
• 2 Customer Experience Enhancement — 6 classes
› 2.1 Understanding Customer Expectations
› 2.2 Personalization Strategies
› 2.3 Creating Memorable Experiences
› 2.4 Feedback Collection Techniques
› 2.5 Customer Journey Mapping
› 2.6 Enhancing In-Store Experience
• 3 Supply Chain Efficiency — 6 classes
› 3.1 Basics of Supply Chain Management
› 3.2 Supplier Relationship Management
› 3.3 Logistics Optimization Techniques
› 3.4 Cost Reduction Strategies
› 3.5 Risk Management in Supply Chain
› 3.6 Sustainable Supply Chain Practices
• 4 Visual Merchandising Strategies — 6 classes
› 4.1 Principles of Visual Merchandising
› 4.2 Creating Effective Displays
› 4.3 Color Psychology in Retail
› 4.4 Lighting Techniques for Retail
› 4.5 Seasonal Display Concepts
› 4.6 Evaluating Visual Merchandising Impact
• 5 Technology Integration in Retail — 6 classes
› 5.1 Emerging Retail Technologies
› 5.2 E-commerce Integration Strategies
› 5.3 Mobile Technology in Retail
› 5.4 Using AI for Retail Optimization
› 5.5 Data Security in Retail Systems
› 5.6 Future Trends in Retail Technology
• 16 Opening and Closing the Store Routine — 10 classes
› 16.1 Why Fixed Routines Protect the Store
› 16.2 Opening Checklist and Key Handling
› 16.3 Switching On Systems and Lighting
› 16.4 Checking Floor Readiness Before Doors Open
› 16.5 Float Preparation and Till Readiness
› 16.6 Closing Checklist and Final Walk Round
› 16.7 Securing Cash, Alarms and Shutters
› 16.8 Shift Handover Notes and Communication
› 16.9 Dealing With Late Staff and Early Customers
› 16.10 Reviewing and Improving the Routine
• 17 Finding Problems and Improvement Opportunities — 10 classes
› 17.1 Spotting Signs of Operating Problems
› 17.2 Collecting Facts From Sales and Staff
› 17.3 Using Customer Comments as Evidence
› 17.4 Observing Queues, Waiting and Wasted Effort
› 17.5 Separating Causes From Symptoms
› 17.6 Simple Cause and Effect Diagrams
› 17.7 Ranking Problems by Cost and Customer Impact
› 17.8 Generating Practical Improvement Ideas
› 17.9 Writing a Short Improvement Proposal
› 17.10 Agreeing a Proposal With a Manager
• 18 Putting Store Improvements Into Practice — 10 classes
› 18.1 Breaking an Improvement Into Small Steps
› 18.2 Briefing Staff on a Change
› 18.3 Setting Dates and Responsibilities
› 18.4 Trialling a Change on One Section
› 18.5 Recording Results of the Trial
› 18.6 Handling Staff Resistance to Change
› 18.7 Adjusting the Plan After Feedback
› 18.8 Making a Change Part of Daily Routine
› 18.9 Reporting Savings and Benefits Achieved
› 18.10 Reviewing Lessons From a Completed Change
• 19 Quality Records and Corrective Action in Store — 10 classes
› 19.1 What a Quality System Means for a Store
› 19.2 Writing Simple Store Procedures
› 19.3 Keeping Records That Prove Standards Are Met
› 19.4 Daily Store Standards Inspection
› 19.5 Recording Faults and Non-Conformities
› 19.6 Finding the Root Cause of a Repeat Fault
› 19.7 Raising a Corrective Action
› 19.8 Following Up Until the Fix Holds
› 19.9 Preparing for an Internal Store Audit
› 19.10 Using Audit Findings to Raise Standards
• 20 Planning and Controlling Service Operations — 10 classes
› 20.1 Service Standards a Store Must Deliver
› 20.2 Forecasting Busy and Quiet Periods
› 20.3 Matching Counters and Tills to Footfall
› 20.4 Setting Customer Waiting Time Targets
› 20.5 Allocating Roles During Peak Trading
› 20.6 Monitoring Service Delivery During a Shift
› 20.7 Using Handover Logs for Continuity
› 20.8 Dealing With Equipment Failure and Power Cuts
› 20.9 Measuring Service Operation Results
› 20.10 Writing a Weekly Service Operations Report
| 4 | Fresh Food, Counters and Specialist Retail Formats | 14 chapters · 120 classes 100 marks |
• 1 Introduction to Food Safety Standards — 6 classes
› 1.1 Understanding Food Safety Regulations
› 1.2 Importance of Food Safety Standards
› 1.3 Key Food Safety Terminologies
› 1.4 Global Food Safety Frameworks
› 1.5 Food Safety Management Systems
› 1.6 Role of HACCP in Food Safety
• 2 Monitoring Food Safety Practices — 6 classes
› 2.1 Techniques for Monitoring Food Safety
› 2.2 Conducting Food Safety Audits
› 2.3 Identifying Food Safety Risks
› 2.4 Using Technology in Monitoring
› 2.5 Reporting Food Safety Violations
› 2.6 Continuous Improvement in Practices
• 3 Health Regulations Compliance — 6 classes
› 3.1 Understanding Health Regulations
› 3.2 Compliance Checklists for Businesses
› 3.3 Legal Implications of Non-Compliance
› 3.4 Health Inspections and Protocols
› 3.5 Documentation for Compliance
› 3.6 Training on Health Regulations
• 4 Training Staff on Food Safety — 6 classes
› 4.1 Developing Food Safety Training Programs
› 4.2 Engaging Staff in Food Safety
› 4.3 Assessing Training Effectiveness
› 4.4 Creating a Food Safety Culture
› 4.5 Utilizing E-Learning for Training
› 4.6 Feedback Mechanisms for Training
• 5 Implementing Food Safety Programs — 6 classes
› 5.1 Steps to Implement Food Safety Programs
› 5.2 Aligning Programs with Business Goals
› 5.3 Monitoring Program Implementation
› 5.4 Evaluating Program Outcomes
› 5.5 Adjusting Programs Based on Feedback
› 5.6 Sustaining Food Safety Initiatives
• 6 Food Handler Hygiene in a Retail Store — 10 classes
› 6.1 Why Hygiene Matters for Fresh Food
› 6.2 Personal Cleanliness and Uniform Rules
› 6.3 Hand Washing Steps and Timing
› 6.4 Reporting Illness Before Handling Food
› 6.5 Cuts, Jewellery and Hair Control
› 6.6 Preventing Cross Contamination
› 6.7 Colour Coded Boards and Utensils
› 6.8 Cleaning and Sanitising Surfaces
› 6.9 Pest Awareness and Reporting
› 6.10 Daily Hygiene Self Check Record
• 7 FSSAI Licensing, Labels and Shelf Life — 10 classes
› 7.1 Role of the Food Safety Authority
› 7.2 Store Food Licence and Display Rules
› 7.3 Reading Mandatory Label Information
› 7.4 Veg and Non Veg Marks
› 7.5 Manufacture, Best Before and Expiry Dates
› 7.6 Allergen Declarations on Packs
› 7.7 Shelf Life of Common Fresh Products
› 7.8 Handling Expired and Damaged Food
› 7.9 Customer Food Complaints and Escalation
› 7.10 Keeping Licence and Inspection Records
• 8 Temperature Control and Cold Storage — 10 classes
› 8.1 Safe Temperature Zones for Food
› 8.2 Chiller and Freezer Types in Stores
› 8.3 Taking Product Temperatures With a Probe
› 8.4 Recording Temperatures on a Log Sheet
› 8.5 Receiving Chilled Goods Safely
› 8.6 Defrosting Rules and Safe Practice
› 8.7 Hot Holding of Cooked Items
› 8.8 Power Cut and Equipment Failure Action
› 8.9 Cleaning and Defrosting Equipment
› 8.10 Reviewing Temperature Records for Trends
• 9 Preparing and Assembling Counter Products — 10 classes
› 9.1 Planning Daily Counter Preparation
› 9.2 Washing and Cutting Fresh Items
› 9.3 Weighing and Packing Accurately
› 9.4 Pre-Pack Labels and Weights
› 9.5 Assembling Gift Hampers and Combo Packs
› 9.6 Using Slicers and Cutters Safely
› 9.7 Preventing Waste During Preparation
› 9.8 Maintaining Clean Work Areas
› 9.9 Checking Finished Products for Quality
› 9.10 Storing Prepared Items Until Sale
• 10 Fruit and Vegetable Counter Practice — 10 classes
› 10.1 Know Common Fruits and Vegetables
› 10.2 Judging Freshness and Ripeness
› 10.3 Receiving and Sorting Produce
› 10.4 Trimming and Removing Damaged Items
› 10.5 Storing Produce at the Right Conditions
› 10.6 Building Attractive Produce Displays
› 10.7 Rotating Stock Using Oldest First
› 10.8 Pricing by Weight and Season
› 10.9 Helping Customers Choose Produce
› 10.10 Reducing Produce Wastage
• 11 Bake-Off and Bakery Counter Operations — 10 classes
› 11.1 Bake-Off Products in a Store Bakery
› 11.2 Reading Dough and Product Schedules
› 11.3 Organising Work to Meet a Production Plan
› 11.4 Proving and Handling Dough Correctly
› 11.5 Oven Settings and Bake Times
› 11.6 Checking Colour, Texture and Core Temperature
› 11.7 Cooling, Finishing and Glazing Products
› 11.8 Packing and Labelling Baked Goods
› 11.9 Selling Fresh and Marking Down Late Items
› 11.10 Cleaning Ovens and Bakery Equipment
• 12 Meat and Fish Counter Basics — 10 classes
› 12.1 Licensing and Hygiene Rules for Meat and Fish
› 12.2 Checking Quality on Delivery
› 12.3 Signs of Fresh and Spoiled Product
› 12.4 Separate Storage for Raw Products
› 12.5 Preparing the Counter Before Trading
› 12.6 Trimming and Portioning Safely
› 12.7 Achieving Good Yield and Finish
› 12.8 Hand Processing Fish Safely
› 12.9 Handling Customer Requests at the Counter
› 12.10 Cleaning Knives and Counters After Use
• 13 Delicatessen and Dairy Counter Service — 10 classes
› 13.1 Range of Deli and Dairy Products
› 13.2 Storing Cheese, Paneer and Cold Cuts
› 13.3 Describing Products and Tastes to Customers
› 13.4 Asking Questions to Find Customer Needs
› 13.5 Offering Samples Hygienically
› 13.6 Portioning Accurately to Customer Order
› 13.7 Weighing, Wrapping and Labelling
› 13.8 Handling Dietary and Allergy Questions
› 13.9 Suggesting Related Products
› 13.10 Keeping the Counter Tidy During Rush
• 14 Monitoring and Improving Food Safety in Store — 10 classes
› 14.1 Hazards in a Retail Food Operation
› 14.2 Critical Control Points for a Store
› 14.3 Setting Up Checks and Limits
› 14.4 Recording Checks Daily
› 14.5 Training Staff to Follow Food Safety Rules
› 14.6 Handling an Inspector Visit
› 14.7 Investigating a Food Complaint
› 14.8 Product Withdrawal and Recall Steps
› 14.9 Corrective Action for Failed Checks
› 14.10 Reviewing the Food Safety Plan Monthly
| LAPT — 85 Great Portland Street, W1W 7LT, London, United Kingdom info@lapt.org • +44 7513 283044 • lapt.org |
UKPRN 10067351 • Company 4984798 Curriculum current at the date of issue. |