English
European
Indian
Middle East
South-East & East Asian
Certificate Retail Centres Retail Operations & Loss Prevention

Certificate in Store Operations and Stock Handling

4 Subjects
72 Chapters
504 Lessons
400 Marks

LAPT — London Academy of Professional Training

Certificate in Store Operations and Stock Handling
Enquire Now View Brochure Download PDF
Total Marks400
Subjects4
Chapters72
Classes504

About This Certification

A professional certification programme delivered through LAPT-accredited centres worldwide.

Course Curriculum

4 subjects • 72 chapters • 504 classes
01
Receiving, Storing and Handling Goods
12 chapters • 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
02
Stock Control and Shelf Replenishment
26 chapters • 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
03
Retail Store Operations Management
20 chapters • 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
04
Fresh Food, Counters and Specialist Retail Formats
14 chapters • 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
Certificate in Store Operations and Stock Handling
Enquire Now View Brochure Download PDF

Enrol through an accredited centre

This certification is delivered by LAPT-accredited centres worldwide. Get certified with full study materials, LMS access and a recognised credential.

Enquire Now
View Brochure Download PDF

Send Us An Enquiry

Are you a training academy? Apply to become a LAPT accredited centre ›

Related Certifications

Certificate in Customer Relationship and Experience Management
Certificate in Customer Relationship and Experience Management
Certificate in E-commerce Retail
Certificate in E-commerce Retail
Certificate in Merchandise Planning and Supply Chain
Certificate in Merchandise Planning and Supply Chain
Certificate in Omnichannel Retail Operations
Certificate in Omnichannel Retail Operations
Certificate in Retail Buying
Certificate in Retail Buying
Certificate in Retail Loss Prevention and Safety
Certificate in Retail Loss Prevention and Safety
Certificate in Retail Practice and Point of Sale
Certificate in Retail Practice and Point of Sale
Certificate in Retail Sales and Customer Service
Certificate in Retail Sales and Customer Service
🏛️ Become
LAPT Accredited Centre