Food Safety and Hygiene Supervision Level 3 (VTQ)
Course Content
- Introduction to Food Safety Level 3
- Food Safety Laws and Regulations
- HACCP
- Bacteriology and Food Poisoning
- Introduction Food Poisoning and Foodbourne Diseases
- Understanding Foodborne Illnesses
- High risk groups of people for food safety
- Poisons and Food Poisoning
- Food Poisoning - Signs and Symptoms
- Food Poisoning and allergic reactions
- Introduction to Microbiology
- Bacteria and Their Effects
- How we Control Bacteria Growth
- Guidance in Controlling E.coli 0157
- Types of Infections
- Storage and hazards of chemicals near food
- Natural Plant Foods and Allergies
- Listeria and keeping food safe
- Campylobacter
- Sources of Food Poisoning
- Non bacterial Food Poisoning
- Destruction of Bacteria in Food
- Food Contamination
- Introduction to Contamination Hazards in Food Safety
- Cross-contamination direct and indirect
- Example of indirect cross contamination
- Preventing cross-contamination
- Chemicals and Foreign Objects
- Wearing Jewellery in Food Production Areas
- Effective cleaning
- Cleaning Schedules
- Types of cleaning and chemicals
- In-House and Contract Cleaners
- Chopping Board Colours
- Introduction to Food Safety Pest Management
- Pest Control
- Fly control
- Rules on food waste, including waste cooking oil
- Storing Hot Food
- Serving in bars and restaurants
- Restaurant Workers
- Signs of Food Spoilage
- Physical Contamination
- Causative Agents
- Controlling food pests
- Essential Pest Control Measures for Food Supervisors
- Personal Hygiene
- Personal Hygiene in Food Safety
- Cleaning your hands effectively
- Waterless hand gels
- Protective clothing in food production
- First aid kits for food preparation
- Personal responsibilities at work
- Personal illness and exclusion from work
- Personal illness, employee's responsibilities
- Food area PPE
- Using a Nailbrush
- Accidents and First Aid
- Food Premises
- Food Storage and Preservation
- Food area requirements
- Rules on keeping your water supply safe
- Date Marks, Damaged Food and Record Keeping
- Heating, refrigeration and freezing
- Refrigeration and Freezing
- Dietary requirements
- Gluten free foods and Coeliac Disease
- Egg precautions
- Use by and best before dates for effective stock control
- Defrosting
- Stock Control
- Food Safety Monitoring
- Water and Water Supplies
- Waste Handling
- Cleaning, Disinfection and Workplace Controls
- Food Safety Supervision Management
- Enforcement and Visits
- Diet, Nutrition and Hydration introduction
- Macronutrients
- Micronutrients
- Fluids
- Nutrition and Malnutrition
- Food Groups
- Different Diets
- Food Labelling
- Food Allergies
- Food Allergies and Labelling
- Allergen Controls
- Summary
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Food allergy training is a vital part of allergen control, all staff should know what the procedures are if they are asked to provide allergen information. Staff should know the correct answers to questions about allergens and ensure that any allergen-free meals are served to the right customer. Staff preparing food must be trained to understand and prevent the risk of cross-contamination when handling or preparing foods. Allergen ingredients should be recorded, it is important that the food retailers know what is in the food they are providing. Product specification sheets should be kept and updated, and allergen ingredients should be clearly labelled. These ingredients should be kept in their original or a clearly labelled container. Recipes for dishes that contain allergens should be clearly documented and all recipes should be reviewed when changes are made.
Food Allergy Training and Allergen Control
Importance of Food Allergy Training
Food allergy training is crucial for effective allergen control in food service establishments. All staff members must understand the procedures for providing allergen information and serving allergen-free meals correctly.
Key Training Areas
- Allergen Information: Staff should be knowledgeable about allergens and able to answer customer queries accurately.
- Cross-Contamination Prevention: Training should focus on preventing cross-contamination during food preparation to avoid allergen exposure.
- Ingredient Management: Allergen ingredients must be clearly recorded, labelled, and stored in original or clearly marked containers.
- Recipe Documentation: Recipes containing allergens should be documented clearly, and all recipes should be reviewed and updated as needed.
Product specification sheets should be maintained and updated regularly to ensure accurate allergen information.
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