The basic retail and distribution course in food safety focuses on providing students with the knowledge and skills necessary to ensure the safety of food products in retail and distribution settings. Some of the topics that may be covered in this course include:

1. Food safety regulations: Students may learn about the regulations and standards governing food safety in retail and distribution settings, including the FDA Food Code, HACCP (Hazard Analysis and Critical Control Points), and FSMA (Food Safety Modernization Act).
2. Foodborne illness prevention: Students may learn about the common sources and causes of foodborne illnesses, as well as strategies for preventing contamination and cross-contamination of food products.
3. Temperature control: Students may learn about the importance of temperature control in ensuring the safety of food products, including proper refrigeration, thawing, and cooking temperatures.
4. Cleaning and sanitization: Students may learn about the principles of cleaning and sanitization in retail and distribution settings, including the use of appropriate cleaning agents, sanitizers, and equipment.
5. Pest control: Students may learn about the importance of pest control in preventing contamination of food products, as well as strategies for identifying and managing pest infestations.
6. Employee training: Students may learn about the importance of employee training in ensuring food safety, including the training of new employees, ongoing training, and recordkeeping.