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 StartedConsequences of poor allergen controls
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The consequences of poor allergen control can be tragic for individuals, their families and friends. There have been a number of high-profile cases where people who have allergies have lost their lives because the food they consumed was not correctly labelled, or in some cases was prepared or served by people with little or no training or knowledge of allergens and failed to provide the correct information. Some examples of these tragedies include a young man who died after eating a chicken burger; the menu did not mention that it had been marinated in buttermilk. In another case, a restaurant owner cut corners, used cheap ingredients, employed cheap illegal untrained workers and this resulted in the death of a man with a peanut allergy and the restaurant owner receiving a six-year prison sentence. One of the most high profile cases in recent years, occurred because the law did not adequately protect people with allergies. Prior to the change in the law, non-pre-packed fresh food made on the premises did not need to be individually labelled with allergen ingredient information. A young lady unknowingly consumed sesame that had been baked into the dough.
Consequences of Poor Allergen Control in Food
Tragic Cases and Consequences
Poor allergen control can lead to devastating outcomes for individuals and their families:
- Unlabelled Ingredients: Instances where food was not correctly labelled, leading to fatal allergic reactions.
- Insufficient Training: Cases where inadequate knowledge or training about allergens resulted in tragic incidents.
- Example: A young man fatally allergic to peanuts died after a restaurant served him food prepared by untrained staff.
- Another tragic case involved a young lady who unknowingly consumed sesame baked into dough, causing a severe allergic reaction.
- Legal Accountability: Highlighting cases where legal frameworks failed to protect individuals with allergies.
- Example: Changes in legislation requiring allergen information on non-pre-packed fresh food came after high-profile incidents.
Understanding these incidents underscores the importance of stringent allergen control measures in food preparation and service.
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