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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Get StartedAllergen Labelling on Food
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In this video, we will look at what businesses need to know about the changes to allergen labelling for pre-packed for direct sale, also known as PPDS food. This is also known as Natasha's law. This information is from the Food Safety Agency. From the 1st of October 2021, the requirements for PPDS food labelling changed in Wales, England and Northern Ireland. The new labelling helps protect consumers by providing potentially life-saving allergen information on the packaging. Any business that produces PPDS food are required to label it with the name of the food and the full ingredients list with allergen ingredients emphasised on the list, usually written in bold. Businesses need to check if their food products require PPDS labelling and what they need to do to comply with these rules. So what are PPDS foods? PPDS food is food which is packaged at the same place it is offered or sold to consumers and is in this packaging before it's ordered or selected. It can include food that consumers select themselves, like from a display unit, as well as products that are kept behind the counter and some food sold in mobile or temporary outlets. Food that is not PPDS is any food that is not in packaging or is packaged after being ordered by the customer. These are the types of non-pre-packed food and do not require a label with the name, ingredients or allergens emphasized. Allergen information must still be provided, but this can be done through other means, including orally. Food packaged by one business supplied to another business is pre-packed food and must already have full labelling, including the name of the food and the full ingredients list with allergic ingredients emphasized within it. The new labelling requirements do not apply to PPDS food sold by means of distance selling, such as food which is purchased through the telephone or internet methods. Businesses selling PPDS food this way will need to ensure that mandatory allergen information is available to the consumer before they purchase the product and also at the moment of delivery. PPDS food can include the following: Sandwiches and bakery products which are packed on-site before the consumer selects them or orders them; fast food packed before it's ordered, such as a burger under a hot lamp where the food cannot be altered without opening the packaging; products which are pre-packaged on site, ready for sale, such as pizzas, rotisserie chicken, salads, pasta pots; burgers and sausages pre-packed by a butcher on the premises ready for sale to consumers; samples of cookies given to the consumer for free, which are packed on-site; foods packaged and then sold elsewhere by the same operator, or at a market store or mobile site; and finally, PPDS food provided in a school, care home, hospital or similar settings also required labelling. What needs to be on the label? The label needs to show the name of the food and the ingredients list with the 14 allergens required to be declared by law emphasized within it. These need to be in line with the legal requirements that apply to naming the food and listing the ingredients. Food will require the new labelling if it meets all of these three criteria: One, is the food presented to the consumer in packaging; two, is it packaged before the consumer orders or selects it; three, is it packaged at the same place as it's sold? If all three answers are yes, food will require PPDS labelling. Food sold by distance selling is not affected by these changes. The Food Standards Agency website has information, guides and tools to help businesses prepare for these labelling changes. You can visit the Food Standards Agency website and find out more at www.food.gov.uk/ppds.
Changes to Allergen Labelling for PPDS Food - Natasha's Law
Overview of Natasha's Law
In this video, we explore the key aspects businesses need to know about the changes to allergen labelling for Pre-packed for Direct Sale (PPDS) food, also known as Natasha's Law.
Key Requirements from October 2021
- New Labelling Requirements: From 1st October 2021, PPDS food in Wales, England, and Northern Ireland must include allergen information prominently on the packaging.
- Definition of PPDS Food: PPDS food is packaged at the same place it is offered to consumers, before they order or select it, including food from display units and behind counters.
- Exclusions: Non-PPDS food, such as food not in packaging or packaged after customer order, does not require full labelling but still needs allergen information provided, e.g., orally.
Specific Requirements and Examples
- Types of PPDS Food: Includes sandwiches, bakery products, fast food under heat lamps, pre-packaged pizzas, rotisserie chicken, salads, pasta pots, butcher-prepared burgers and sausages, free samples, and food in schools, care homes, hospitals.
- Label Contents: Must display the food name and a full ingredients list with allergens (14 required by law) highlighted.
- Criteria for PPDS Labelling: Food must be presented in packaging, packaged before selection, and packaged at the point of sale.
Compliance and Resources
Businesses can find guidance and tools on the Food Standards Agency website to help them comply with these new labelling requirements. Visit Food Standards Agency - PPDS Labelling for more details.