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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So we are going to demonstrate hand washing. Hand washing is something that is done very frequently in healthcare, and although we have alcohol gels, they are only good for a few cleansing actions. But when washing our hands, we need to be very thorough and we need to wash with soap and water and properly dry our hands as well. So I'm just going to demonstrate the correct technique, the NHS technique, for washing one's hands. And there are a number of hand positions. Each hand position is repeated. The actions within that hand position are repeated five times for each one. So to start with, we need a water supply, we have got our soap, we have got our paper towels here. So we are going to be washing our wrists right through to our fingertips. All rings should be removed. We are allowed to have one ring that does not have any studding. A plain wedding band is all we are allowed to have. So initially, we wet our hands. All the areas, we are going to wash. We need them thoroughly wetted with water, both hands, plenty of soap. We can... Just by rubbing our hands together. This is position one. So you would be doing five circles. I am doing many more in each hand position. Turn one hand over and on the back, interlacing the fingers, in between the fingers five times, and again, reversing the hands. Then instead of using the backs of our hands, we use the front of our hands, in between, palms of our hands five times or as many as you like really. The important thing is you get your hands clean. Doing exactly the same with one hand as we do with the other, not forgetting the thumb, circular motion for the thumb, and again, the other hand and the wrist. And the wrist, moving to, gripping the height of the fingers, both together like this, five times, without touching anything, only the water, getting rid of all the soap, towel, dry everywhere thoroughly. Don't touch anything. Turn off the tap with your elbow. Paper towel into the bin. There we go, hands nice and clean.
Proper Hand Washing Technique - NHS Guidelines
Introduction to Hand Washing
Hand washing is crucial for healthcare and hygiene, even with the availability of alcohol gels. Proper technique involves thorough washing with soap and water.
Demonstration of NHS Hand Washing Technique
Follow these steps to ensure effective hand washing:
- Prepare: Wet your hands thoroughly with water. Apply soap generously. Remove all rings except plain wedding bands.
- Position One: Rub palms together in circular motions. Repeat five times.
- Position Two: Interlace fingers and rub between them, both hands, five times.
- Position Three: Rub the backs of fingers against palms, alternating hands, five times.
- Position Four: Scrub fingertips against palms, ensuring thorough cleaning.
- Thumb Scrub: Use a circular motion to clean each thumb, five times per thumb.
- Final Rinse: Rinse hands thoroughly under running water, ensuring all soap is removed.
- Dry: Dry hands completely with a clean paper towel, ensuring no surface is left damp.
- Finish: Use the paper towel to turn off the tap to avoid re-contamination. Dispose of the towel in a bin.
Following these steps will ensure your hands are properly cleaned and reduce the spread of germs and infections.